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beef stew with miso

Beef Stew with Miso


  • 450 g beef for stew
  • 85 g button mushrooms
  • 450 g onions
  • 150 g carrot
  • 450 g potatos
  • 1 1/2 tablespoons wheat flour
  • 360 ml red wine
  • 600 ml beef or chicken soup
  • 1 bay leaf
  • 2 tablespoons tomato paste
  • 285 g demi-glace sauce
  • 1/2 tablespoon red miso
  • a little salt
  • a little pepper
  • 2 tablespoons salad oil
Step 1

step 1:

Cut the beef into bite-size pieces. Sprinkle with the salt and pepper. Dust with the flour. Peel the onions and cut each onion into 8 sections. Peel the potatoes; cut them into 4 to 6 cubes. Cut the carrot obliquely into 8 pieces.

Step 2

step 2:

Put 1 tablespoon of the salad oil in a frying pan and add the beef. Fry until the color changes and add the wine. Simmer for 10 minutes on medium heat. Remove from the pan and add to a pot. Add the beef or chicken soup and bay leaf. Cover and simmer for 30 to 60 minutes on low heat.

Step 3

step 3:

Add the remaining salad oil to the frying pan. Add the onion pieces and fry until clear. Add the potatoes, carrot and button mushrooms. Fry for a few minutes.

Step 4

step 4:

Add the fried vegetables and mushrooms and the tomato paste to the pot where the beef is simmering. Simmer for 20 minutes more on low heat.

Step 5

step 5:

Add the demi-glace sauce. Simmer for 10 minutes on low heat. Put some soup into a ladle. Add the red miso and stir with chopsticks until it is dissolved. Stir into the soup. Remove from heat.



The combination of demi-glace sauce and red miso is a great taste. This dish is often served in western-style restaurants in Japan.