Friday, December 9, 2011

Japanese Beef Stew By The Food Notebook

Japanese Beef Stew
Hayashi Rice

450g thinly sliced beef 4 medium thinly sliced onions

1 medium carrot thinly sliced oil

1 clove of garlic thinly sliced 240ml red wine

1tsp soy sauce 2 bay leaves

1tbsp dried thyme 1tbsp Worcestershire sauce

Green peas for garnish

Sauce ingredients

4 cups of Beef Stock 440g Tinned Tomatoes

1tbsp Tomato paste 2tbsp butter

3tbsp flour Water


- Heat oil in frying pan and brown off beef strips. Add garlic and carrot.

- Add veggies into large cooking pot. Then add beef stock, tinned tomatoes, paste,bay leaves and thyme. Bring to the boil and leave to simmer until reduced by half.

- Add beef and continue to simmer.

- In frying pan melt butter and add flour stirring until clumpy and slightly browned.

- Add to stew along with left over ingredients.


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