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Wagyu Beef Stew

perfect weekend dinner

Stew holds a special place in the hearts of families in Japan, and regardless of age, the cherished memory of walking into their mother's kitchen and being greeted by the comforting aroma of stew remains unchanged, particularly during the winter season. While most people in the UK may picture Irish stew with a hint of Guinness beer when they think of stew, our recipe has its roots in European and Western cuisine, but with a distinctly Japanese twist. We invite you to try our Wagyu stew, made without roux. Itadakimasu!




  • 50g Flour

  • 300g Wagyu Beef (dice into 4cm pieces)

  • 2 Large Onions (Sliced)

  • 1 Garlic Clove (Sliced)

  • 8 Mushrooms (Sliced)

  • 3 Medium Potatoes (dice into 4cm pieces)

  • 1 Medium Carotte

  • 150ml Red Wine

  • 1 Tinned Tomato

  • 50ml Ketchup

  • 3 Beef Stock Cubes

  • 1 tbsp Sugar

  • 1 tsp Sea Salt

  • 1 tsp Black Pepper 

  1. Season the beef with salt and black pepper.

  2. In a large saucepan or casserole pan, add the flour over medium-high heat and stir continuously until lightly browned. Be careful not to burn.

  3. Add the beef to the pan and cook until it's lightly browned all over.

  4. Add the garlic and onions to the pan and cook for 2 minutes.

  5. Add the rest of the ingredients to the pan and pour enough cold water to cover them. Stir continuously until smooth and creamy.

  6. Simmer the stew for 45 minutes if you're using sirloin, rib, or fillet. Alternatively, transfer the stew to the oven and cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.

  7. Serve your beef stew with garlic bread and boiled broccoli. If you like, pair it with a glass of your favourite red wine.

For a Japanese-inspired flavour, you can also add 1 tablespoon of Demi-glace or fond de veau stock, or miso to the stew.

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