Beef Stew with Miso

Step 1

1 Cut the beef into bite-size pieces. Sprinkle with the salt and pepper. Dust with the flour. Peel the onions and cut each onion into 8 sections. Peel the potatoes; cut them into 4 to 6 cubes. Cut the carrot obliquely into 8 pieces.

Step 2

2 Put 1 tablespoon of the salad oil in a frying pan and add the beef. Fry until the color changes and add the wine. Simmer for 10 minutes on medium heat. Remove from the pan and add to a pot. Add the beef or chicken soup and bay leaf. Cover and simmer for 30 to 60 minutes on low heat.

Step 3

3 Add the remaining salad oil to the frying pan. Add the onion pieces and fry until clear. Add the potatoes, carrot and button mushrooms. Fry for a few minutes.

Step 4

4 Add the fried vegetables and mushrooms and the tomato paste to the pot where the beef is simmering. Simmer for 20 minutes more on low heat.

Step 5

5 Add the demi-glace sauce. Simmer for 10 minutes on low heat. Put some soup into a ladle. Add the red miso and stir with chopsticks until it is dissolved. Stir into the soup. Remove from heat.