Wagyu Beef Stew

perfect weekend dinner

Stew is a big family favourite in Japan. No matter how old you are, it couldn’t change that fond memory of walking into mother's kitchen and smelling the aroma of the stew especially during the winter season, makes us feel like home. When we say the stew in UK, most people may imagine the Irish stew with a splash of Guinness beer. Our recipe has European-Western roots, but it's uniquely very Japanese. Try our roux free Wagyu stew. 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. Add the flour in a large sauce pan or casserole pan over medium-high heat and stir continuously until lightly browned. Be careful not to burn.

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

  4. Add the garlic and onions. Cook for 2mins.

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

  6. Simmer for 45 mins if you use sirloin, rib or fillet. Or transfer the stew to the oven to 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 and, if you like, a glass of your favourite red wine.


You can also add 1 tbsp of Demi-glace or fond de veau stock, or miso if you like Japanesy taste.