This Wagyu beef stew recipe combines the richness of Wagyu beef with classic stew ingredients, creating a luxurious and comforting dish that’s perfect for chilly evenings or special occasions. The marbled Wagyu beef elevates the stew, making it exceptionally tender and flavorful.
Ingredients
- Wagyu Beef Chuck: 2 lbs, cut into cubes
- Carrots: 3, sliced
- Celery Stalks: 3, sliced
- Onion: 1 large, chopped
- Garlic Cloves: 4, minced
- Beef Broth: 4 cups
- Red Wine: 1 cup (optional, can be replaced with beef broth)
- Tomato Paste: 2 tablespoons
- All-Purpose Flour: 2 tablespoons
- Bay Leaves: 2
- Thyme: 1 teaspoon, dried
- Salt and Pepper: to taste
- Olive Oil: 2 tablespoons
- Potatoes: 2 large, cubed
- Peas: 1 cup (frozen or fresh)
Preparation Time
- 15 Minutes
Cooking Time
- 2 to 2.5 Hours
Total Time
- About 2 Hours 30 Minutes
Instructions
1. Browning the Beef
- Season the Wagyu beef cubes with salt and pepper.
- In a large pot or Dutch oven, heat olive oil over medium-high heat.
- Add the beef cubes in batches and brown them on all sides. Set aside.
2. Sautéing Vegetables
- In the same pot, add onions, carrots, and celery. Cook until they start to soften.
- Stir in garlic and cook for another minute.
3. Creating the Stew Base
- Sprinkle flour over the vegetables and stir well.
- Add tomato paste and cook for a minute.
- Slowly pour in red wine, scraping any browned bits from the bottom of the pot.
- Add beef broth, bay leaves, and thyme. Stir well.
4. Simmering the Stew
- Return the beef to the pot. Bring to a simmer.
- Reduce the heat to low and cover. Cook for about 1.5 hours.
5. Adding Potatoes
- Add cubed potatoes to the stew.
- Continue to simmer for another 30-40 minutes or until the potatoes and beef are tender.
6. Final Touches
- Add peas and cook for an additional 5 minutes.
- Adjust seasoning with salt and pepper.
7. Serving
- Remove bay leaves before serving.
- Serve hot with crusty bread or over a bed of rice.
Chef’s Notes
- Wine Choice: A rich, full-bodied red wine like Cabernet Sauvignon enhances the flavor.
- Cooking Time: Depending on the cut of Wagyu, cooking times may vary slightly. The key is tender beef and vegetables.
- Storage: Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
