Updated: Mar 22
Have you ever added red miso to your beef stew?
Red miso has a massive umami flavor, which deepens your beef stew making it even more flavorful. Tomato + miso are actually a great combination. If you haven't try it yet, please do!!
Enjoy another pressure cooker or instant pot recipe with a Japanese twist!
<MISO BEEF STEW>
＜Yield> 5-6 servings
<Prep time> 5 minutes
<Cook time> 30 minutes (by using a pressure cooker)
※See the time adjustment if using a regular pot on Miwa's tips.
500g chuck beef (or any other type of stew meat)
7 cremini mushrooms (or any other type of mushroom)
3 cloves garlic
2 small carrots (200g)
1 onion (400g)
1 stalk celery (including leaves)
1 teaspoon vegetable oil
300ml red wine
1 can tomatoes (400g)
1½ tablespoons red miso
1 tablespoon Mirin
1 tablespoon soy sauce
2 teaspoons honey
½ teaspoon peper
½ teaspoon salt
½ boullion cube
heavy cream / sour cream
1. Chop the onion, celery and carrots into large chunks. Cut the mushrooms in half. Peel the skin off the garlic. Chop the beef into approximately 2cm dice. Season the beef with salt and pepper on both sides.
2. Heat the vegetable oil in a skillet over high heat. Add in the beef and cook it until both sides have become charred. Transfer to a pressure cooker. In the same skillet, add in the mushrooms and cook until they have wilted while scraping off the bits of beef.
3. In the pressure cooker, add in the chopped vegetables, boullion cube, seared beef and mushrooms. Pour in the red wine, canned tomatoes and water. Pop the lid on and cook it over high heat, then wait until the pressure has built up. When the pressure reaches high, lower the heat and cook it for 20 minutes. After 20 minutes, remove from heat and wait for the pressure to come down completely.
4. Add in the mirin, honey and miso paste then cook it for another 5 minutes over low heat. Adjust the taste with salt and pepper. Serve it into bowls. Drizzle with some heavy cream or sour cream if you want to. Now it's ready to be enjoyed!
・Try not to cut your veggies too small.
・In the picture, I'm using enoki mushroom, but any kind of mushroom will work!
・In step 2, make sure to scrape off all the yummy bits of beef when cooking the mushrooms.
・You can use a regular pot, instant pot or a slow cooker instead of a pressure cooker.
-Slow-cooker →Low and slow mode
-Regular pot→Simmer it for 2.5 hours with the lid on.
・You can use any miso on hand but I recommend red miso for this recipe.
・Make sure to adjust the taste with salt as a finishing touch since all the miso types have a different sodium content.
<Recommended side dish>
Store in an air-tight container in the fridge for up to 5 days.
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