Beef Stew with Fragrant Bouquet Garni - Recipe Video
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Cook time
40 minutes
Ingredients 2 servings
- Hashed beef150 g
- Salt and pepper mix2 three finger pinches
- Cake flour (Pastry flour)2 tsp
- Potato150 g
- Onion50 g
- Carrot50 g
- Shimeji mushrooms50 g
- Water150 ml
- Demi-glace sauce150 g
- Bouquet garni1 package(s)
- (A)Red wine1 tbsp
- (A)Ketchup1/2 tbsp
- (A)Granulated Japanese consomme soup stock1/2 tsp
- Salad oil2 tsp
- Parsleyas needed
How to make
- Prepare. Peel the potatoes and remove the eyes. Peel the carrots. Cut the hard tips off the shimeji mushrooms.
- 1. Cut the potatoes into bite-sized pieces. Cut the onions in half. Cut the carrots into 4 equal pieces. Break up the shimeji mushrooms with your hands.
- 2. Put hashed beef into a bowl, sprinkle on salt and pepper mix, and rub in the flour.
- 3. Place cooking oil in the heated pan over medium heat and stir-fry the food form Step 2. When the color changes, add the ingredients from Step 1 and stir fry over medium heat.
- 4. Once all the oil is mixed in well, add water, demi-glace sauce, bouquet garni, and ingredient (A), cover with a lid, and cook over medium heat for 15 minutes. When the potatoes are cooked, remove the bouquet garni and remove from the heat.
- 5. Serve in a bowl, sprinkle some parsley and serve.
Tips for cooking
Please adjust the amount of granulated Japanese consomme soup stock to your liking. You can also enjoy by adding ingredients of your choice such as cremini mushrooms or broccoli.