A recipe for authentic beef stew made easily in a rice cooker. Simmer beef shank and vegetables, then enhance the rich flavor with demi-glace sauce and red wine. Perfect for Christmas or any special occasion.
Ingredients
Main Ingredients (4 servings)
- Beef Shank 400g
- Potatoes 2
- Onion 1
- Carrot 1
- Garlic 1 clove
- Bay Leaf 1
- Beef Fat (for searing) (to taste)
- Salted Butter 10g
Seasonings
- Demi-Glace Sauce 1 can
- Red Wine 200ml
- Water 50ml
- Ketchup 2 tbsp
- Worcestershire Sauce 1 tbsp
- Honey 2 tsp
- Salt and Pepper (to taste)
Steps
- Cut the Beef Shank into bite-sized pieces.
- Lightly pierce the cut Beef Shank with a fork.
- Season the Beef Shank with Salt and Pepper (to taste).
- Peel the Potatoes.
- Cut the peeled Potatoes into rough chunks.
- Fill a bowl with water, add the chunked Potatoes, and soak to remove excess starch.
- Cut off the ends of the Carrot and peel it.
- Cut the peeled Carrot into rough chunks.
- Cut the Onion in half, then cut each half in half again.
- Cut a portion of the sliced Onion into thirds and gently separate the layers.
- Cut the Garlic in half and remove the sprout.
- Mince the desprouted Garlic.
- Drain the Potatoes after soaking.
- Spread Beef Fat (to taste) in a frying pan and gently sauté the minced Garlic until fragrant.
- Once fragrant, arrange the Beef Shank and sear both sides until browned. (Key Tip!) Be careful with the heat to prevent burning.
- Remove the browned Beef Shank from the pan, one by one.
- Turn off the heat under the frying pan, add Water 50ml, and scrape up any browned bits from the bottom to incorporate the beef's umami into the liquid.
- In the inner pot of the rice cooker, add the sautéed Garlic and the Water that has absorbed the deliciousness from the beef fat.
- Add Honey 2 tsp, Ketchup 2 tbsp, Worcestershire Sauce 1 tbsp, and Demi-Glace Sauce 1 can to the inner pot.
- Add a portion of the Red Wine 200ml and stir to combine, then add the remaining Red Wine.
- Thoroughly mix the ingredients in the inner pot.
- Add the browned Beef Shank, drained Potatoes, chunked Carrots, and separated Onion layers to the inner pot.
- Mix all the ingredients in the inner pot once more.
- Add the Bay Leaf 1 to the inner pot.
- Set the rice cooker and select the normal cooking mode.
- Once cooking is complete, stir everything well.
- Cover the inner pot with aluminum foil, close the rice cooker lid, and let it sit for 60 minutes.
- After 60 minutes, add the Salted Butter 10g and mix. (Key Tip!) Adding butter adds a mellow flavor and makes the stew even more delicious.
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