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RECIPES

Wagyu Beef Stew (by chefs)

Wagyu Beef Stew (by chefs)

Never imagine Round lean meat becomes so tender…

Ingredients (for 2 people):

  • Japanese Wagyu Top Round (coming up soon): 800g (about 1/2 of case)
  • Red wine: 500cc (about 2 cups)
  • Celery: 2
  • Potato: 2
  • Carrot: 1
  • Consomme: 1 piece
  • Laurier: 2 leaves
  • Tomato Juice: 190g (6.5 oz)
  • Demiglace Sauce: 500g (17.5oz)
  • Salt and Pepper
  • Water: 100cc (0.4 cup)
  • Kiwi: 1
  • Onion: 1
  • Ketchup: 3 tablespoons 

Cooking:

  1. Place the wagyu round meats in the pot and pour red wine to cover whole meats.
  2. Put sliced kiwi into 1 and leave for 1 hour.
  3. Saute sliced celery and onion in the different pot and place meats (above 2, but only meats).
  4. Once meat becomes brown, put water and laurier.
  5. Simmer 4 over low heat for 1 hour. Keep skimming off foam.
  6. Add red wine (above 2, but replace kiwi) and consommé in the pot.
  7. Simmer 6 over low heat for 1.5 hour.
  8. Put tomato juice, demiglace sauce and ketchup into 7 and simmer over low heat for 40 minutes. Keep stirring.
  9. Put carrot and potato into 8 and simmer over low heat for 30 minutes.

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