料理を教えてください

Ingredients

• 500 g Beef Chuck (cut into 2‑inch cubes; pat dry before coating)
• 2 Tbsp All-Purpose Flour (for lightly coating the beef cubes)
• 2 Tbsp Vegetable Oil (for browning the beef)
• 1 large Onion (peeled and diced)
• 2 Garlic Cloves (minced)
• 2 medium Carrots (peeled and cut into 1‑inch pieces)
• 2 medium Potatoes (peeled and cubed)
• 2 Tbsp Tomato Paste (no added sugar)
• 2 Tbsp Soy Sauce (Japanese style, low sodium preferred)
• 1 Tbsp Worcestershire Sauce (optional, adds depth)
• 4 cups Beef Stock (low‑sodium; can use homemade or store‑bought)
• 1 cup Red Wine (optional, adds richness; can replace with extra beef stock)
• 1 Bay Leaf (whole; remove before serving)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Ingredients

   Trim the beef chuck into 2‑inch cubes, pat dry, and lightly coat with flour. Dice the onion, mince the garlic, cut carrots into 1‑inch pieces, and cube the potatoes.

   Time: PT15M

2. Brown the Beef

   Heat vegetable oil in the Dutch oven over medium‑high heat. Add the beef in a single layer; do not crowd the pot. Brown all sides, about 3‑4 minutes per batch, then remove and set aside.

   Time: PT10M

3. Sauté Aromatics

   In the same pot, add a little more oil if needed and sauté the onion until translucent, about 3 minutes. Add garlic and cook 30 seconds more.

   Time: PT5M

4. Deglaze with Red Wine

   Pour in the red wine, stirring to loosen the browned bits from the bottom of the pot. Let it reduce by half, about 2 minutes.

   Time: PT2M

5. Combine Beef and Liquids

   Return the browned beef to the pot. Add tomato paste, soy sauce, Worcestershire sauce, bay leaf, and beef stock. Stir to combine and bring to a gentle boil.

   Time: PT5M

6. Simmer the Stew

   Reduce heat to low, cover, and let the stew simmer gently for 1 hour 30 minutes, stirring occasionally. The beef should become fork‑tender.

   Time: PT1H30M

7. Add Potatoes and Carrots

   Stir in the carrots and potatoes, cover, and continue simmering for another 30 minutes until vegetables are tender.

   Time: PT30M

8. Finish and Season

   Remove the bay leaf, taste, and adjust salt and pepper as needed. If the stew is too thick, add a splash of stock; if too thin, uncover and reduce for a few minutes.

   Time: PT5M

9. Serve

   Ladle the stew into bowls and serve hot with steamed rice or crusty bread.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g