beef stew with miso
- Serves: 4
- Calories: 582 kcal
- Japanese: Miso-bīfu-shichū
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- u.s.
- metric
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ingredients:
- 1 pound beef for stew
- 3 ounces button mushrooms
- 1 pound onions
- 5 ounces carrot
- 1 pound potatos
- 1 1/2 tablespoons wheat flour
- 1 1/2 cups red wine
- 2 1/2 cups beef or chicken soup
- 1 bay leaf
- 2 tablespoons tomato paste
- 10 ounces demi-glace sauce
- 1/2 tablespoon red miso
- a little salt
- a little pepper
- 2 tablespoons salad oil
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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.
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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.
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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.
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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.
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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.
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comment:
The combination of demi-glace sauce and red miso is a great taste. This dish is often served in western-style restaurants in Japan.
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