杉養蜂園

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Warm beef stew with Ginger Pickled in Honey

Warm beef stew with Ginger Pickled in Honey

Products for this recipe

しょうが漬け 850g
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Ingredients (for 4people)

  • Beef (beef stew meat) 300g~400g

    Onion (medium size)  1

  • Red wine 100㏄

    Demi-glace sauce (store-bought) 1 can

  • Bouillon cubes 1

    Butter 20g

  • Ketchup 1 tablespoon

    Japanese Worcestershire sauce 1 tablespoon

  • Soy sauce 1 tablespoon

    Ginger Pickled in Honey 1 tablespoon

  • Ginger slices of Ginger Pickled in Honey About 10 pieces

    Bay leaf 1 piece

  • FLOUR as appropriate

    Cooking oil as appropriate

  • Salt & pepper One pinch

    Water  400㏄

How to cook:

1Generously season the beef with salt and pepper and cover with wheat flour.

2Thinly slice the onions.
Take out about 10 slices of ginger from Ginger Pickled in Honey.

3Heat up vegetable oil and butter in a frying pan, add the beef, and cook until the surface is well browned. Add the onions and sauté well.

4Add red wine and boil for about 2 minutes to make the alcohol evaporate. Add water, solid bouillon, and bay leaves, and once it boils, remove the scum, put the lid on, and simmer for about 1 hour.

5Add the demi-glace sauce, stir, add ketchup, soy sauce, Japanese Worcestershire sauce, Ginger Pickled in Honey, and the ginger from  Ginger Pickled in Honey, and simmer for about 15 minutes more.
Adjust the taste with salt and pepper to finish.

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