Wagyu Beef Stew Recipe

Turn round, lean meat into the most tender beef stew you've ever tasted with this Japanese Wagyu recipe:

Ingredients (for 2 people)

• Japanese Wagyu RUMP Roast: 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.