Beef Stew

Beef Stew

When it's winter, you've gotta have beef stew!

Ingredients: 5~6 servings

Plain flour
1/4 cup (about 60 ml)
Salt and pepper
1/2 teaspoon each
Beef (chunk)
2 lbs (800-900 g)
Vegetable oil
3 tablespoons
2 medium
Garlic (finely chopped)
2 teaspoons
Tomato paste
6 oz (170 g), 1 small can
(if you don't have tomato paste, use ketchup
same as above)
White wine
1/2 cup (125 ml)
3 cups (750 ml)
Red potatoes
1 lbs (4~5)
Carrot (optional)
1 lb (about 1 Japanese carrot)
1 tablespoon
(or salt
1 1/2 teaspoons)
Black pepper
1/2 teaspoon
White vinegar
1 tablespoon
Beef soup stock (optional)
1 teaspoon


1. Cut up the vegetables and beef. Coarsely shop the onions, cut the potatoes, carrots, and beef into bite-sized pieces.
2. Mix together the flour, salt, and pepper in a bowl, then add the beef and coat with the dry ingredients. Preheat an oven to 350°F(180℃).
3. Put the oil (2 tablespoons) into an oven-safe pot, turn on the heat, and cook the beef for about 5 minutes until the edges are browned.
4. Put the beef on a plate and add 1 tablespoon of oil to the pot. Add the onions, carrots, and tomato paste and mix it together.
5. When the ingredients are completely coated in the tomato paste, cook for about 2 minutes. Add the white wine and water and mix together, scraping the bottom of the pot to stir the browned ingredients.
6. Once it begins to boil, add the beef (and the meat juices), potatoes, carrots, shio-koji, and black pepper.
7. Turn off the heat, cover with a lid, and bake in the oven for 1 hour.
8. Remove from the oven, add the white vinegar and beef soup stock, and adjust the seasonings with salt to finish.

Story Behind this Recipe

I adjusted a recipe I had for a while to create my own taste.