Red Wine Beef Stew

Cooking Time: 110min

Difficulty: Hard

Recommended Cut: Top-round, Gooseneck round

Ingredients

Japanese Wagyu (block of top round,gooseneck round) – 500g (17.6 oz)
Onion – 1
Celery – 1/2
Carrot – 1
Garlic – 1 clove
Bouquet garni(1 bay leaf, 1 branch of parsley
and 3 branches of thyme)
Mushrooms – 6
Salad oil – 15cc (1 tablespoon)
Weak wheat flour – 16g (0.6 oz)
Red wine – 600cc (2.5 US cups)
Tomato paste – 36g (1.3 oz)
Beef bouillon – 600cc (2.5 US cups)
Salt & pepper – To taste
Butter – 10g (0.4 oz)
Chervil – To taste

Cooking Method

Chop the meat into 4cm (1.6 in) cubes, cut the onion, celery,
carrot and garlic in thin slices. Marinate the meat cubes in
400cc (1.6 US cups) of red wine together with vegetables and
bouquet garni, and refrigerate for 6 hours.
Strain everything through a sieve and pour the liquid marinade
into a pan over strong heat to boil, while skimming occasionally.
Add 5cc (1 teaspoon) of oil to a separate heated pan, saute the
strained vegetables until wilted and remove them from the pan.
Add 10cc (2 teaspoons) of oil to the same pan, and sear the
meat cubes dredged in flour. Be sure to flip them over.
In a separate pot, mix the beef bouillon, tomato paste and
200cc (0.8 US cup) of red wine and add all ingredients from
step 2. Cook over low heat for about 70 minutes while
skimming the surface occasionally. Then remove the meat from
the pot and strain the cooking soup through a sieve into a bowl.
Return the meat and strained soup back to the empty pot, add
mushrooms and simmer for another 20 minutes. Finish with
salt, pepper and butter before serving on a plate. Top with
chervil before eating.