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Restaurant-style Beef Stew with Big Chunks

Restaurant-style Beef Stew with Big Chunks

Easy! Children will definitely love it! It is delicious using store-bought roux! I cook large pieces of beef gristle block until tender and juicy.

Ingredients: 2 servings

Beef Gristle Block
500 g
Potatoes
3
Carrot
1/2
Onion
1
Commercial beef stew roux
2 servings' worth
Water
2 cups (400 ml)
Yogurt
5 tablespoons
Red wine
100 ml
Bay leaf (if available)
1
Japanese Worcestershire-style sauce
3 tablespoons
Ketchup
3 tablespoons

Steps

1. Cut the beef into large cubes, and brown with the onions.
2. Add 2 cups of water, and simmer for two hours, covering with a drop lid/otoshibuta.
3. Cook the potatoes and carrots cut lengthwise, until slightly browned.
4. Remove the meat and onions from the pot, add the potatoes and carrots, and simmer for 10 minutes. Add the roux, Worcestershire-style sauce, and other seasoning and simmer for 10 more minutes.
5. Put the meat and onions back in the pot with yogurt, and cook for another 20 minutes. Cool. The flavors will meld better by cooling.
6. I altered this recipe a bit to make it easier to understand.

Story Behind this Recipe

My husband told me that he wanted to eat beef stew with big chunks of meat! So I made this.