WAGYU Beef Stew- Japanese home cooking class in Tokyo

With a pressure cooker, you can make beef stew-normally requiring hours of simmering-in a short time, resulting in meat that is tender and melts in your mouth. Treat yourself to a luxurious beef stew by using premium Wagyu beef.

Home made Wagyu beef stew- Japanese home cooking class in Tokyo

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Ingredients

• Wagyu Beef chuck (preferably in one piece): 300g (2cm thick slices are also suitable)

• Carrot: 50g

• Onion: 80g

• Celery: 20g

• Garlic: 1 clove, halved

• Thyme: 1 sprig

• Bay leaf: 1

• Veal stock (fond de veau): 300cc

• Red wine: 200cc

• Tomato purée: 70g

• Beef bouillon: 700cc

• Whole white peppercorns: 4

• Granulated sugar: 5g

• Vegetable oil: 2 tbsp

• Worcestershire sauce 1tbsp

• butter 1tbsp

Cook Wagyu beef- Japanese home cooking class in Tokyo

Instructions

1. Prepare the Beef

• Season beef with salt and pepper, then lightly coat with flour.

• Heat oil in a pan over medium heat and sear all sides of the beef (avoid high heat to prevent bitterness).

• Add the seared beef to a pressure cooker with beef bouillon and water. Simmer for 1 hour.

• Remove and cool the beef after simmering.

2. Sauté the Vegetables

• Dice carrot, onion, and celery into 1cm cubes.

• Heat oil in a pot, add halved garlic, and sauté until fragrant.

• Add vegetables and cook slowly over low heat.

• Sprinkle sugar and continue to sauté until vegetables are caramelized and golden (about 10 minutes).

• Add tomato purée, bay leaf, thyme, and white peppercorns. Sauté over medium heat to evaporate acidity.

• Scrape any browned bits from the pot into the mixture and reduce until about one-third the original volume.

3. Stew

• Add red wine, the boiled beef, cooking liquid, and veal stock to the vegetable pot. Simmer over medium heat until reduced by half.

4. Strain

• Remove the beef, then strain the vegetables thoroughly through a fine sieve.

5. Thicken

• Return the strained liquid to the pot. Gradually add beurre manié, whisking until the sauce reaches your desired thickness (about two-thirds of the paste is standard).

• The strained vegetables can be served separately as a pâté with bread.

6. Finish

• Return the beef to the pot and gently warm over low heat for about 3 minutes.

• Adjust flavor with Worcestershire sauce. For a richer taste, add fresh cream and butter if desired.

7. Serve

• Plate with boiled broccoli on the side.

Key Points

• Slow simmering is essential for deep flavor and tender meat.

• Searing the beef over medium heat locks in flavor; use the browned bits from the pan for added umami.

Please book from here.