Japanese Style Beef Stew

Name: Japanese Style Beef Stew
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: Japanese
Ingredients: 300 g onion (thinly sliced perpendicular to the fibers); 1 tbsp cooking oil; 1 pinch salt; 500 g stewing beef (chuck, cut into 4 to 5 cm cubes, optional beef tendon blend (4:1) adds body); 1 tsp salt; 2 tbsp all-purpose flour (or rice flour for GF); 2 cloves garlic (finely minced); 2 dried bay leaves (central rib removed); 400 g canned tomato (1 standard can = 400 g, chopped); 240 ml red wine (medium-bodied dry red; or unsweetened grape or cranberry juice); 240 ml water; 2 sprigs fresh rosemary; 150 g carrot (peeled, cut into large pieces); 100 g button mushrooms (sliced); 1 tbsp honey; 2 tbsp tomato ketchup; 1 tbsp Worcestershire sauce; 1 tbsp grated apple (or apple jam); 1 tbsp yellow miso paste (awase) (or any miso already in your fridge); 5 g dark chocolate (70 percent or darker); 1 tbsp unsalted butter; fresh parsley (optional decoration); baguette (toast as needed, sliced)

Instructions

Prep:10minCook:1h 30min

This cozy Japanese beef stew is a yoshoku classic made with tender beef simmered in a rich tomatoey broth. It's hearty, satisfying and perfect served with crunchy baquette.

Updated at: Tue, 28 Apr 2026 05:09:16 GMT