Steps

1. Thinly slice 1 large onion.
   🕒 00:20
2. Make a slit in the center of 2 cloves of garlic, then mince them from the sides. [Key Tip!] This will melt into the stew and enhance the umami.
   🕒 00:30
3. Wash 1 carrot thoroughly and cut into large, rough chunks, leaving the skin on.
   🕒 00:49
4. Prepare 2 potatoes. If using with skin on, Baron-shaped potatoes are recommended for their soft texture.
   🕒 01:00
5. Let 350-400g of beef come to room temperature for about 30 minutes.
   🕒 01:14
6. Season the beef with 3-4g of salt and a generous amount of pepper.
   🕒 01:47
7. Coat the entire surface of the beef with flour.
   🕒 01:52
8. Heat 1 tbsp of olive oil in a pot and sear the outside of the beef. [Key Tip!] Don't use excessively high heat; aim for a fragrant sear without making the meat tough.
   🕒 01:57
9. Add 10g of butter to the pot after removing the beef. Sauté the sliced onions, chunked carrots, and minced garlic.
   🕒 02:22
10. Sprinkle 2 pinches of salt over the vegetables and sauté until they release moisture. [Key Tip!] Ingredients release their flavors differently, so sear the meat and vegetables separately.
    🕒 02:35
11. Combine the sautéed vegetables and beef. Pour in 300g of wine until the ingredients are just submerged, and reduce by half.
    🕒 03:22
12. Add 400g of canned tomatoes, 1/2 tbsp of honey, and 1 tbsp of Shoyu Koji to round out the acidity.
    🕒 03:40
13. Cover the pot and simmer on very low heat for 2 hours.
    🕒 03:56
14. Add the prepared 2 potatoes and 1/2 tbsp of miso to the simmered stew, and continue to cook until it thickens.
    🕒 04:16
15. Prepare the beef and potato gratin. Mash 1-2 additional potatoes with their skins on, and loosen with 1 tbsp of heavy cream and a pinch of pepper.
    🕒 06:10
16. In an oven-safe dish, layer the tender beef from the stew, the potato cream, and French cheese. Bake to seal in the heat and flavors.
    🕒 06:23
17. Make the soft-boiled egg beef galette. In a bowl, combine 50g of buckwheat flour, 125g of water, and 1g of salt. Whisk until smooth with no lumps.
    🕒 07:23
18. Heat oil in a large frying pan and spread the galette batter thinly into a circle. Cook until set.
    🕒 07:49
19. Once the surface of the galette starts to dry, sprinkle with grated cheese to complete the cheese galette.
    🕒 07:56
20. Top the cooked galette with beef stew, a soft-boiled egg, and arugula. Sprinkle with additional grated cheese.
    🕒 08:07
21. Make the beef cassoulet-style gratin soup. Add 20g of white beans, 1 sausage, 1 tsp of Shio Koji, 2 tbsp of water, and 2 tbsp of Rosé wine to the beef stew, and simmer.
    🕒 08:50
22. Place 2 slices of baguette in an oven-safe dish with the soup. Top with cheese (to taste).
    🕒 09:14
23. Broil the soup in a toaster oven until the baguette is soft and the cheese is browned.
    🕒 09:31