Beef stew designed by the chef that can be eaten without using teeth

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be a leaner option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Slice onion against the grain.

Cut mushrooms into thin slices.

Cut Wagyu beef ribs into pieces of about 150g.

Sprinkle salt, pepper, and paprika powder on the beef.

Sprinkle flour on both sides of the beef to thicken the stew.

Tie fresh thyme and bay leaf together to make a bouquet garni.

Heat vegetable oil in a pressure cooker and add garlic slices and onion slices.

Stir-fry the onions and garlic over medium heat until they become sweet, being careful not to burn them.

Add salad oil and the beef to the pressure cooker, cooking over medium to slightly high heat until golden brown.

Remove excess oil from the pressure cooker to prevent a cloudy sauce.

Deglaze the pan with red wine, washing off the flavor from the bottom of the pan.

Once the onions are amber, add honey to enhance sweetness and richness.

Add flour to the mixture and stir-fry until the flouriness is gone.

Add the beef back to the pot along with the red wine used for deglazing.

Add the bouquet garni and bring to a boil over high heat.

Sauté the mushrooms in butter and season with salt and pepper.

Add the sautéed mushrooms to the stew and boil again, skimming off excess oil.

Remove the bouquet garni, squeezing it to extract umami.

Allow the stew to simmer until the meat is tender, stirring gently to avoid breaking the meat apart.

Once the sauce thickens, serve the stew by placing a chunk of meat on a plate and pouring sauce over it.

Finish with a drizzle of fresh cream and a sprinkle of chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary