Beef Stew | Japan Livestock Products Export Promotion Council

Ingredients

• 300-400 g short plate of beef, diced into 5 cm cubes, rubbed with salt and pepper, and coated with flour
• 300 g onion, cut into 2 mm slices
• 1/2 carrot, sliced for sautéing
• 1/2 carrot, chopped
• 1 clove garlic, gently crushed
• 150 g potato, quartered
• 1 can (90 g) demi-glace sauce
• 100 ml red wine
• 20 g butter
• 20 g salt
• pepper, olive oil, ketchup, fresh cream, as desired
• 1,000 ml water
• garnish: sauté boiled broccoli (80 g) and chopped eryngii mushroom (80 g) in olive oil and butter, and lightly season with salt and pepper.