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RECIPES

Beef bourguignon → Beef Stew

Beef bourguignon → Beef Stew

With 1 easy recipe, you can make 2 dishes!! Never imagine Round lean meat becomes so tender…

 

[Beef bourguignon]

Ingredients (for 5 people):

  • Japanese Wagyu Top Round (coming up soon): 1000g
  • Onion: 1
  • Carrot: 1
  • Oil: 1tb
  • Red wine: 200cc (about 0.8 cups)
  • Garlic: 2 piece
  • Laurier: 1
  • Salt: 1.5ts
  • Sugar: 1ts
  • Pepper: on your preference
  • Water: 500cc (2 cup)

    Cooking:

    1. Place Top Round meat out of refrigerator and keep its temperature as room temperature.
    2. Cut the meat (above 1) into dice shapes.
    3. Slice onion and cut carrot into dice shape
    4. Put 1tb oil into pot and heat.
    5. Place meat (above 2) into pot and sear both sides.
    6. Once meat becomes brown in surface, pour red wine (0.8 cup).
    7. Put all ★ and sliced onion into the pot and wait until it boiled.
    8. Once it boiled, skim off foam and cover the pot and keep simmering over medium heat for 1 hour.
    9. Put carrots (above 3) into the pot (above 8) and simmer it over medium heat for 20 minutes.
    10. Place 9 into containers and keep it in refrigerator (this can be kept for 1 week).

    [Beef Stew]

    Ingredients (for 5 people):

    • Cooked Beef bourguignon
    • Butter 2tb
    • Flour 3tb

     

    Cooking:

    1. Beat butter (2tb) with flour (3tb) in a small bawl until creamy.
    2. Place Cooked Beef bourguignon into pot and pour water until it covers the beef.
    3. Put 1 into 2 and simmer for 10 minutes (while it is simmered, important to keep stiring.

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