Cut the onions into large wedges. Slice the mushrooms. If you use canned mushrooms you can save time and effort.
Put half the butter (10 g) and the garlic powder in a pan, and turn the heat on to low. Wait until it starts to smell nice, then turn up the heat to high and saute the meat. Take it out of the pan.
Add the rest of the butter (10 g) to the pan and saute the onions over low-medium heat until wilted.
Add the mushrooms and saute until they are browned. Add the meat back into the pan.
Add the red wine, and bring to a boil over high heat to evaporate the alcohol, taking care not to let it burn.
Add the canned tomatoes and bring to a boil.
Skim off the scum, and add the soup stock cube, ketchup, Japanese Worcestershire sauce and sugar. Put on a lid and simmer over low heat for 10 minutes.
Add the demiglace sauce and maple syrup. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper, and it'd done.
I recommend using maple syrup, but you can also use caramel syrup or honey instead.
You can use canned tuna instead of the meat - healthy and delicious!
Try using cut up fresh tomatoes in season instead of the canned tomatoes.
If you have some leftover sauce, try "Creamy Pan Fried Egg Hayashi With Leftover Hayashi Sauce" - Recipe ID: 1394775.
If you like lots of mushrooms, try "Hashed Beef Stew With Lots of Mushrooms Using Canned Demiglace Sauce" - Recipe ID: 1394553.
If you just have a little bit of sauce left over, try "Demiglace Croquettes Using Leftover Hayashi Sauce" - Recipe ID: 1441773.
Story Behind this Recipe
This is a tomato lover's hashed beef stew, that I'm writing down for a tomato-loving friend, from one tomato lover to another.
Microwave the onion beforehand to reduce its cooking time. If you let the stew cool down and rest for a while, it will become even more delicious. (Take care not to let it burn.) Add a bay leaf to make it taste really authentic. If you don't like the sourness of the tomatoes, increase the sugar.