Have you ever add red miso into your beef stew?
Red miso has a massive umami flavor, which deepen your beef stew even more flavorful.
Tomato + miso are actually a great combination.
If you haven't try it, please do!!
Enjoy another pressure cooker or instant pot recipe with Japanese twist!
<MISO BEEF STEW>
＜Yield> 5-6 servings
<Prep time> 5mins
<Cook time> 30 mins( by using pressure cooker)
※See the time for using regular pot on Miwa's tip.
2 carrots beef (Stew meat)
1 stalk of celery
3 cloves of garlic
300cc / 1 ½ / cup of red wine
1 canned tomato
1 ½ tbsp of red miso without MSG
1 tbsp of mirin without MSG
1 tbsp of honey
1 tbsp of soy sauce
200cc / 1 cup of water
salt & pepper
heavy cream / sour cream
1: Chop onion, celery, carrot into big chunk. Cut mushroom in half. Peel the skin of garlic.Chop beef into about 2cm dice. Season with the salt and pepper on both side.
2: Heat the vegetable oil in a skillet over high heat. Place beef and cook it until both side become charred. Transfer into the pressure cooker. In a same skillet, add mushroom and cook it until it’s wilt as scraping off the bits of beef.
3: In the pressure cooker, add chopped vegetables, beef and mushrooms.
Pour red wine, canned tomato and water. Pop the lid on and cook it over high heat, then wait until the pressure is built up. When the pressure reaches high, lower the heat and cook it for 20mins. After 20mins, off the heat and wait for the pressure to come down completely.
4: Add mirin, honey and miso paste, then cook it for another 5 mins over low heat. Adjust the taste with salt and pepper.
Serve on your bowl. Drizzle some heavy cream or sour cream if you want to. Ready to be enjoyed!
・Try not to cut your veggies too small.
・In the picture, I'm using enoki mushroom, but any kind will work!
・On process 2, make sure to scrape off all the yummy bits of beef with mushroom.
・You can use regular pot, instant pot, slow cooker for the substitution of pressure cooker.
-Slow-cooker →Low and slow mode
-Regular pot→Simmer it for 2.5hours 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 has a different sodium content.
<Recommended side dish>
Store it in a air-tight container in the fridge for 5days.
<Did you try this recipe??>
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