Beef Stew Recipe / Japanese style / ビーフシチュー

Beef stew recipe (Japanese style)
Please see below for the ingredients, written recipe, FAQ, and more!!

(If you don't know or want to buy Kombu, there is a link and explanation in below)
(Chapter)
0:00 Prepare ingredients
2:58 Beef oil
3:49 Sear beef
6:34 Cook mushroom
7:56 Caramelized onion
9:34 Slow cook
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[The link for the Gyudon and Beef curry]
・[Gyudon] https://youtu.be/LdeXSCcnJFY
・[Beef curry] https://youtu.be/Tp0E0Mcr9Fg

[Other videos using Beef fat]
・[Hamburg steak] https://youtu.be/o69IyrEiyaU
・[Cheese croquettes] https://youtu.be/Da_E_NB2FqU

[How to store used Kombu (Recycling kombu series)]
https://youtu.be/LupTHtPL4VY
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[Shopping (Amazon link)]

(Kombu)
100g: https://amzn.to/3lnoHHV
500g: https://amzn.to/34WJyZa

(My Japanese knife)
https://amzn.to/3vZdhN9
*CHEF'S LABO is joining Amazon associates.
I get commission fee from the seller when you buy these products.
It doesn't mean they charge you extra money.
This is something I have to explain to follow Amazon's policy

The commission fee I earn from your purchase
will be used for this channel to stay alive 👍
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(Ingredients 4 Serves)

-Beef Chuck 1000g (2.2lbs)
-Salt 12g (1.5tsp)
-Beef fat 40g (1.4oz)

-Water 400ml ①
-Kombu (Dry kelp) 6g (0.2oz) ①

-Onion 700g (1.5lbs) (3-4 each)
-Mushroom 330g (0.7lbs)
-Tomato 180g (0.4lbs) (1-2each)
-Garlic 40g (1.4oz) (as peeled)

-Red wine 600ml
-Butter 50g (1.7oz)
-Bread flour some
-Black pepper some

-Worcestershire sauce 15ml (1tbsp) ②
-Honey 40g (1.7oz)②

-Pure cream (For topping at the end) some
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(Method)

[Chapter 1: Prepare Ingredients]
-Cut the beef in large chunks.
-Massage with 1.2% of salt. Leave 30 mins.
-Mix ①. Leave for 30 mins
-Dice beef fat
-Cut mushroom in 1/4
-Dice tomato
-Crush and mince garlic
-Slice onion (Cut across the fiber)
[Chapter 2: Beef oil]
-Bit of oil, beef fat, bit of salt. On a cold pan. Medium heat.
-Once sizzle, turn the heat to low. Cook until brown
-Turn. Cook the other side, then strain immediately.
[Chapter 3: Sear Beef]
-Boil red wine for 30 sec. Burn off the alcohol.
-Set up some bread flour mixed with some black pepper
-Set up Hot pan. Pour some beef oil. High heat.
-Coat the beef with the flour. cook on the hot pan until brown on both side.
-Put the beef into a large pot.
-Splash some water on the pan to wash off the yummy bits left from cooking
-Add ① and ②, bring to boil on low to medium heat.

[Chapter 4: Cook mushroom]
-Melt butter in medium heat. Then add the mushroom.
-Coat the mushroom with butter. Add more oil id it looks dry.(Same reason as above)
-Pinch of salt. Cook on high heat to get colour. Do not touch until coloured.
-When it's brown, turn or shake the pan. get colour on the other side.
-Once the other side is ready, leave on a plate.

[Chapter 5: Caramelized onion]
-Put the pan you used for mushroom. Low heat.
-Add the garlic. Cook until it releases its aroma.
-Add onion. Generous pinch of salt. Cook for 15-20 mins with occasional stir.
-Once it's caramelized, add tomato. Cook 3-4 minutes until soft. Done

[Chapter 6: Slow cook]
-Once the pot is boiling, take off some scum. Doesn't need to be too precise.
-Add everything you prepared.
-Lid on. Leave on simmer or cook in an oven at 160 ℃ (320F)
-Once it's cooked, check taste. Adjust with salt if necessary.
-Plate with your favorite veggies.
-Pour some cream on top, and dive in!!
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[FAQ]

Q: I can't find Kombu
A: You can shop from the link above,
or replace with Kombu dashi powder
or Kombu concentrate
or MSG

Q:What is your frying pan?
A: The brand is "Pro cooker"
Please search "Pro cooker pan"

Q: Can I skip Red wine? Or any alternative???
A: Unfortunately, there is no alternative.
You can skip it, but it'll be more like a rustic casserole
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[About KOMBU]

"KOMBU" is one of the mother ingredient of true authentic Japanese cuisine.
It's usually soaked, or boiled in water to make its stock called "Kombu dashi" (Dashi means stock in Japanese)

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[Business enquiry]
e-mail: chefslabobusiness@gmail.com
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