Original: English

Beef Stew

A sublime beef stew recipe that condenses the natural flavors of ingredients without using roux or consommé. Simmered slowly with wine and tomatoes, it features the gentle taste of melting beef and vegetables. Additionally, we introduce three variations: gratin, galette, and cassoulet-style soup, allowing you to enjoy the beef stew to its fullest over several days. Try this heartwarming dish, perfect for gatherings with family and friends!

📖Cooking Basics

miso（ramen）

dry（tantanmen）

Steps

Thinly slice 1 large onion.
🕒 00:20
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
Wash 1 carrot thoroughly and cut into large, rough chunks, leaving the skin on.
🕒 00:49
Prepare 2 potatoes. If using with skin on, Baron-shaped potatoes are recommended for their soft texture.
🕒 01:00
Let 350-400g of beef come to room temperature for about 30 minutes.
🕒 01:14
Season the beef with 3-4g of salt and a generous amount of pepper.
🕒 01:47
Coat the entire surface of the beef with flour.
🕒 01:52
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
Add 10g of butter to the pot after removing the beef. Sauté the sliced onions, chunked carrots, and minced garlic.
🕒 02:22
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
Combine the sautéed vegetables and beef. Pour in 300g of wine until the ingredients are just submerged, and reduce by half.
🕒 03:22
Add 400g of canned tomatoes, 1/2 tbsp of honey, and 1 tbsp of Shoyu Koji to round out the acidity.
🕒 03:40
Cover the pot and simmer on very low heat for 2 hours.
🕒 03:56
Add the prepared 2 potatoes and 1/2 tbsp of miso to the simmered stew, and continue to cook until it thickens.
🕒 04:16
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
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
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
Heat oil in a large frying pan and spread the galette batter thinly into a circle. Cook until set.
🕒 07:49
Once the surface of the galette starts to dry, sprinkle with grated cheese to complete the cheese galette.
🕒 07:56
Top the cooked galette with beef stew, a soft-boiled egg, and arugula. Sprinkle with additional grated cheese.
🕒 08:07
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
Place 2 slices of baguette in an oven-safe dish with the soup. Top with cheese (to taste).
🕒 09:14
Broil the soup in a toaster oven until the baguette is soft and the cheese is browned.
🕒 09:31