Steps

1. Cut 550g beef shank into curry-sized pieces.
   🕒 02:27
2. Season the cut 550g beef shank with salt and pepper to taste. 【Chef's Tip!】 Beef shank becomes tender when simmered, so there's no need to trim the sinews.
   🕒 10:32
3. Roughly chop 1 carrot (approx. 150g) without peeling. 【Chef's Tip!】 Carrot skins are removed during shipping and contain nutrients, so you can use them unpeeled.
   🕒 04:31
4. Roughly chop 1 onion (200-250g).
   🕒 05:38
5. Peel 1 potato (approx. 250g) and roughly chop into pieces slightly larger than bite-sized.
   🕒 07:05
6. Halve 10g garlic for grating later.
   🕒 07:53
7. Heat 1 tbsp olive oil in a frying pan and sauté the seasoned beef shank until browned. 【Chef's Tip!】 By not coating the meat with flour before browning, the meat's umami spreads throughout, bringing out the authentic flavor of beef stew.
   🕒 12:07
8. Add all the roughly chopped onion, carrot, and potato to the same pan where the beef was browned, and sauté, infusing them with the savory aroma of the meat.
   🕒 14:16
9. Add 250cc Jacob's Creek Shiraz Cabernet to the sautéed vegetables and beef, and simmer over high heat until the liquid evaporates. 【Chef's Tip!】 Simmer until almost no liquid remains to evaporate the acidity of the red wine and concentrate its umami and aroma. It's done if the acidity is gone when you taste it.
   🕒 14:44
10. Add 1 liter water and 2 consommé cubes (or 4 tsp granulated) to the pan where the red wine was reduced, and mix.
    🕒 19:10
11. Next, add 3 tbsp ketchup and 1 tbsp Worcestershire sauce and mix.
    🕒 20:16
12. Once the simmering liquid boils, simmer uncovered over low to medium heat (approx. 2 on an induction hob) for 1 to 1.5 hours, or until the meat is tender. 【Chef's Tip!】 Simmering uncovered allows the acidity from the red wine and ketchup to evaporate, concentrating the umami. Adjust simmering time based on the type of meat (1.5 hours for shank, 1 hour for loin/rib).
    🕒 20:37
13. After simmering, check that the meat is tender.
    🕒 23:05
14. Make a beurre manié with butter and all-purpose flour. Mix 30g butter (returned to room temperature) with 1.5 tbsp all-purpose flour.
    🕒 23:37
15. Add the prepared beurre manié to the simmering stew and mix well to thicken, ensuring no lumps form. 【Chef's Tip!】 If the stew has reduced too much, add water to adjust. Once the beurre manié is added, continue stirring immediately to prevent lumps.
    🕒 24:26
16. Finally, add the grated 10g garlic and simmer briefly until fragrant. 【Chef's Tip!】 Adding garlic at the end enhances its fragrant aroma.
    🕒 24:55
17. Taste and season with 2 pinches of salt, then add a kick with black pepper to taste.
    🕒 25:48
18. Serve in a bowl, sprinkle with dried parsley to taste, and it's ready.
    🕒 26:38