Ingredients
Main Ingredients (6-8 servings)
Seasonings
Steps
- Dice Onions (200g), Carrots (100g), and Celery (100g) into 3-4 cm cubes.
- Remove the sprouts from Garlic (2 cloves).
- Cut the Beef (800g) into large pieces, considering it will shrink during simmering.
- Season the cut Beef with Salt (to taste) and Pepper (to taste).
- Heat Olive Oil (to taste) in a pot over medium-high heat and sear the Beef (800g) until browned, being careful not to burn it. This creates a barrier on the surface of the meat, locking in the flavor.
- Discard excess fat rendered from the seared Beef.
- Add the chopped aromatics (Onions, Carrots, Celery) to the pot and sauté over medium heat until tender.
- Add the Garlic (2 cloves) at the end as it burns easily. This ensures the garlic's flavor is infused without becoming bitter.
- Return the seared Beef and sautéed aromatics to the pot. Add Red Wine (800ml) and Chicken Broth (300ml), enough to generously cover the ingredients.
- Bring to a boil and carefully skim off any scum. Removing the scum prevents the sauce from becoming cloudy and maintains its smooth texture and clarity.
- Add Red Miso Paste (20g), Tomato Paste (30g), Tomatoes (150g), Bouquet Garni (1 bunch), and Flour (20g). Mix everything well.
- Simmer for approximately 45 minutes with the lid off.
- While simmering, cut the Carrot (1 pc) for the garnish into bite-sized pieces and lightly chamfer the edges to prevent it from breaking apart during cooking. Chamfering prevents the carrot from becoming mushy and also enhances its visual appeal.
- Cut the Mushrooms (12 pcs) into large pieces as well.
- Continue simmering for another 45 minutes with the lid slightly ajar. Add the chamfered Carrot at this stage, cooking it until it's tender and the liquid has reduced to the desired consistency.
- Melt Unsalted Butter (50g) in a separate frying pan and sauté the sliced Mushrooms (12 pcs).
- Simmer until the Beef is tender. The cooking time may vary depending on the cut of beef, so adjust accordingly by checking the tenderness of the meat.
- Strain the simmered sauce. Be careful not to press down too hard on the remaining aromatics in the sieve, as this can turn them into a purée and mix into the sauce. Straining without excessive pressure helps maintain the sauce's smooth texture.
- Combine the strained sauce with the simmered Beef, cooked Carrot, and sautéed Mushrooms. Your dish is ready!
- Serve with mashed potatoes for a delicious accompaniment.
🌾 Recommended Rice for This Dish
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