4 Hayashi Stew
Feb 04
Hayashi Stew
Details
- Prep Time:
20 min - Cook Time:
125 min - Ready Time:
2 hour, 25 min
Servings
Ingredients
- 4 tbs vegetable oil
- 1 large onion chopped
- 6 Tbs unsalted butter
- 1 1/2 lbs beef chuck chopped
- 1 garlic clove, chopped
- 1 cup hearty red wine
- 3 tbs ketchup
- 2 c beef stock
- 2 c chicken stock
- 1 tablespoon all-purpose flour
- salt and pepper.
Directions
Sauté onions in oil until golden, remove to a plate. Melt 3 tablespoons butter , add meat and garlic, cook until no longer pink, 3-5 minutes. Set aside with the onions.
Pour red wine into the pot and bring to boil, scraping up brown bits. Blend in the ketchup, add beef and onions. Add stock and broth and bring to a simmer. Reduce heat to medium low, cover and simmer until almost tender, about 1 1/2 hours.
Melt remaining 3 tbs butter in over medium heat. Whisk in flour and cook, stirring for 2-3 minutes. gradually ladle in about 2 cups of the hot stew liquid and bring to a boil, whisking until smooth and thick. Return to stew, continue to simmer, covered, until the meat is very tender, about 30 minutes more. I used Arborio rice to go with it 1/2 rice 1/2 water in a pot bring to boil turn off heat leave covered for 20 min. Make this for your friends and they will never leave!



























