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.

Used in this Recipe

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