Steps

1. Peel the onion.
   🕒 00:08
2. Core the onion.
   🕒 00:23
3. Cut the onion (1 pc) in half.
   🕒 00:27
4. Thinly slice the halved onion.
   🕒 00:31
5. Cut the mushrooms into bite-sized pieces.
   🕒 00:51
6. Heat a pot over high heat and add vegetable oil (to taste).
   🕒 01:14
7. Sauté the onion.
   🕒 01:26
8. Sprinkle salt (to taste) and sugar (to taste) on the sautéed onion.
   🕒 01:43
9. Heat a frying pan over high heat with vegetable oil (to taste).
   🕒 01:55
10. Sear the sliced beef chuck (200g).
    🕒 02:02
11. Sprinkle a pinch of salt on the searing beef chuck.
    🕒 02:20
12. Transfer the seared beef chuck to the pot with the sautéed onion.
    🕒 02:42
13. Scrape up any meat drippings left in the frying pan, heat it up, then add red wine (150ml).
    🕒 02:53
14. Add salt (to taste) and sugar (to taste) to the red wine and mix to lock in the aroma.
    🕒 03:19
15. Add the canned demi-glace sauce (1 can).
    🕒 03:51
16. Optionally, add 5 Star Gourmet TSUJI Red Wine Sauce (1/2 bottle).
    🕒 04:23
17. Stir everything well.
    🕒 04:32
18. Taste and adjust seasoning with salt (to taste) and sugar (to taste).
    🕒 04:50
19. Heat the pot containing the onion and beef chuck.
    🕒 04:51
20. Add the chopped mushrooms to the pot and mix. (Key tip: Don't overcook the mushrooms; just cook them enough for their flavor to meld.)
    🕒 05:26
21. Add the red wine and demi-glace mixture to the pot and simmer.
    🕒 05:43
22. Adjust taste with salt (to taste) and sugar (to taste). It's done!
    🕒 06:28
23. Plate the stew.
    🕒 06:44
24. Enjoy with a baguette, if desired.
    🕒 06:48