beef stew with miso

• metric
• u.s.

ingredients:

• 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:

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:

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:

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:

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:

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.