📝 About This Recipe
Originating in the late 19th century as Japan embraced Western culinary techniques, this 'Yoshoku' style beef stew is the ultimate comfort food found in high-end Tokyo 'Western-style' restaurants. Unlike its rustic European cousins, this version is defined by a velvety, deeply savory demi-glace base sweetened with mirin and soy sauce, creating a complex 'Umami' profile. The beef is braised until it melts at the touch of a spoon, making it a luxurious centerpiece for a cozy family dinner.
🥗 Ingredients
The Meat and Aromatics
- 2 lbs Beef Chuck or Brisket (cut into 1.5-inch cubes)
- to taste Salt and Black Pepper (for seasoning the meat)
- 2 tablespoons All-purpose Flour (for dredging)
- 2 tablespoons Neutral Oil (such as vegetable or canola oil)
- 2 medium Yellow Onion (cut into thick wedges)
Vegetables
- 2 large Carrots (peeled and cut into 'rangiri' (rolling wedges))
- 3 medium Yukon Gold Potatoes (peeled, cubed, and soaked in water to prevent browning)
- 6-8 pieces Mushrooms (button or cremini, halved)
- 1/2 cup Frozen Peas or Blanched Broccoli (for a pop of green color)
The Braising Liquid
- 1 cup Red Wine (dry style like Cabernet or Merlot)
- 3 cups Beef Stock (low sodium preferred)
- 10 oz Canned Demi-Glace Sauce (Japanese brands like Heinz are traditional)
- 2 tablespoons Tomato Paste
- 1 tablespoon Soy Sauce (for that essential Japanese depth)
- 1 tablespoon Mirin (adds a subtle sweetness and shine)
- 1 piece Bay Leaf
- 1 tablespoon Unsalted Butter (for the final finish)
👨🍳 Instructions
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1
Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then lightly dredge each piece in flour, shaking off the excess.
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2
Heat the oil in a heavy-bottomed Dutch oven or pot over medium-high heat. Sear the beef in batches until deeply browned on all sides. Remove the beef and set aside.
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3
In the same pot, add the onions. Sauté for 5-7 minutes until they soften and begin to caramelize, scraping up the brown bits (fond) from the bottom.
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4
Add the tomato paste to the center of the pot and cook for 2 minutes to develop its sweetness and remove the raw metallic taste.
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5
Deglaze the pot with the red wine, stirring constantly until the liquid has reduced by half and the alcohol scent has mellowed.
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6
Return the beef to the pot. Add the beef stock, bay leaf, soy sauce, and mirin. Bring to a boil, then immediately reduce the heat to a very low simmer.
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7
Cover and simmer gently for about 90 minutes. Skim off any foam or excess fat that rises to the surface periodically to ensure a clean sauce.
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8
Stir in the canned demi-glace sauce until fully incorporated. Add the carrots and mushrooms.
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9
Continue to simmer, partially covered, for another 30-40 minutes. Add the potatoes during the last 20 minutes of cooking so they become tender but don't fall apart.
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10
Test the beef with a fork; it should be tender enough to break apart with minimal pressure. If the sauce is too thin, simmer uncovered for 10 minutes.
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11
Turn off the heat. Stir in the cold butter and the green peas (or broccoli). The butter will emulsify into the sauce, giving it a professional, glossy finish.
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12
Let the stew rest for 10 minutes before serving. This allows the flavors to settle and the sauce to thicken slightly.
💡 Chef's Tips
For the best flavor, make the stew a day in advance; the flavors deepen significantly overnight. If you can't find canned demi-glace, you can substitute with a mixture of beef gravy and a touch of Worcestershire sauce. Don't rush the searing process; that brown crust on the meat is the foundation of the stew's color and flavor. Be careful not to over-stir once the potatoes are added, as they can break down and make the sauce cloudy. To make it truly authentic, look for 'Heinz' Demi-Glace in a Japanese grocery store—it is the gold standard for home-style Yoshoku.
🍽️ Serving Suggestions
Serve with a side of warm, fluffy Japanese short-grain white rice to soak up the sauce. A side of thick-cut, toasted 'Shokupan' (Japanese milk bread) with butter is a classic restaurant pairing. Pair with a crisp, cold cabbage slaw dressed in a toasted sesame vinaigrette for a refreshing crunch. A glass of medium-bodied red wine, like a Merlot, complements the richness of the demi-glace. Finish the plate with a swirl of heavy cream or a dollop of sour cream for an extra touch of luxury.