Steps

1. Cut onion 250g into irregular chunks while rotating.
   🕒 03:08
2. Cut carrots 150g into irregular chunks while rotating.
   🕒 03:59
3. Peel potatoes 200g and cut into irregular chunks.
   🕒 04:27
4. Cut mushrooms 100g in half.
   🕒 05:33
5. Peel garlic 10g.
   🕒 06:09
6. Cut beef 500g into bite-sized pieces, about the size of two thumbs.
   🕒 06:37
7. Heat olive oil 2 tsp in a frying pan.
   🕒 07:07
8. Season the sliced beef with salt and pepper to taste and sear over medium-high heat until browned all over. [Pro Tip!] We brown the meat not to lock in its juices, but to add a fragrant, roasted flavor.
   🕒 07:20
9. Add the irregularly cut onion, carrots, and mushrooms to the browned beef, and sauté, coating them with the beef's umami.
   🕒 08:28
10. Add red wine 150cc, water 250cc, and salt 2/3 tsp, and bring to a boil once. [Pro Tip!] Adding red wine enhances the depth and aroma of the demi-glace sauce.
    🕒 09:07
11. Once boiling, reduce to medium-low heat, cover, and simmer for 1 hour and 15 minutes.
    🕒 09:50
12. After simmering, add ketchup 3 tbsp and grated peeled garlic 10g.
    🕒 10:24
13. Furthermore, add Haimy (MSG) 10 dashes, Heinz Demi-Glace Sauce 1 can, and the potatoes.
    🕒 11:15
14. Add black pepper to taste, if desired.
    🕒 12:13
15. Cover and simmer for 15 minutes, or until the potatoes are tender.
    🕒 12:25
16. Finally, add butter 20g and stir until melted. [Pro Tip!] Adding butter at the end helps preserve its aroma.
    🕒 12:42
17. Serve on a plate and drizzle with fresh cream to taste, if desired. Done.
    🕒 13:26