Beef Stew

Kayanoya style beef stew is rich and fragrant with the umami of vegetables and fine herbs. Enjoy this beef stew with wine!


4 Servings
  • 20 ounces diced beef
  • 2 potatoes
  • ½ carrot
  • 1 onion
  • ½ tablespoon vegetable oil
  • ½ tablespoon butter
  • 1 cup red wine
  • 1 packet Kobe / Nishinomiya Limited Edition: Kayanoya Vegetable Stock Powder
  • 1 can demi-glace sauce
  • 1¾ cups water
  • 1 bay leaf
  • 8 green beans (boiled with sea salt)
  • Salt and pepper to taste


  1. Season beef with salt and pepper. Cut potatoes into bite-sized pieces, carrots into 1 cm slices, and onions into thin slices.
  2. Heat the vegetable oil and butter in a large pot and sear the surfaces of the meat. Add onions, fry and add red wine. After boiling, add Vegetable Stock Powder, demi-glace sauce, water, and bay leaf. After boiling, reduce the heat to low. Cover and simmer for about 1 hour.
  3. Add potatoes and carrots. Simmer for 10 minutes until the potatoes soften. Season with salt and pepper. Divide stew into bowls and serve with boiled green beans.