Beef Stew

With Kayanoya Original Vegetable Stock Powder, making authentic beef stew becomes simple. Skimming off the scum with care ensures an exceptionally delicious finish.

4 Servings

21 oz beef chuck roast block
1 onion
1 tomato
2 packets Kayanoya Original Vegetable Stock Powder
[A] 2 tsp sugar
[A] 1/2 tsp salt
[B] 3/4 cup water
[B] 1 2/3 cups red wine
[B] 1 clove garlic
[B] 1 bay leaf
[C] 2 tbsp butter (room temperature)
[C] 2 tbsp all-purpose flour
1 tsp vegetable oil

Directions

Cut the beef into large bite-sized pieces and season with salt and pepper (not listed in the ingredients). Thinly slice the onion, roughly chop the tomato, and halve the garlic to remove the core. Gradually mix the all-purpose flour into the butter from [C] until combined.
In a pot, heat the red wine and bring it to a boil. Reduce the heat to low and simmer until reduced to half its original volume.
In a heavy, sealable pot, heat the vegetable oil and sear the beef on all sides until browned. Remove and set aside.
Using the same pot, sauté the onion until softened. Add [A] and continue to cook until the onions turn golden brown.
Return the beef to the pot and add [B], the tomato, and 1 packet of Kayanoya Original Vegetable Stock Powder (keep the packet intact). Cover with a lid and simmer on low heat for about 1 hour. Then add the butter-flour mixture from [C] and the contents of the second Kayanoya Original Vegetable Stock Powder (remove from the packet) to the pot, and simmer for an additional 30 minutes.

Used in this Recipe

Kayanoya Original Vegetable Stock Powder (8 g packet x 24)

Price

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