American Wagyu Stew
Here's a hearty recipe for American Wagyu Stew Beef that highlights the rich flavor and tenderness of the meat:
Ingredients
- 2 pounds American Wagyu stew beef, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 celery stalks, sliced
- 4 medium potatoes, diced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. **Brown the Meat**:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the Wagyu stew beef in batches, browning on all sides. Remove the meat and set it aside.
2. **Sauté Vegetables**:
- In the same pot, add the diced onion and cook until translucent (about 5 minutes).
- Add the minced garlic and cook for another minute until fragrant.
3. **Combine Ingredients**:
- Return the browned Wagyu beef to the pot.
- Add the carrots, celery, and potatoes.
- Stir in the beef broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaves.
4. **Simmer**:
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and let it simmer for about 2 to 2.5 hours, or until the meat is tender and the flavors meld together. Stir occasionally and check for seasoning.
5. **Season**:
- Remove the bay leaves and season the stew with salt and pepper to taste.
6. **Serve**:
- Ladle the stew into bowls and garnish with chopped fresh parsley.
Tips
- You can add other vegetables like peas or green beans towards the end of cooking for added color and nutrition.
- Serve with crusty bread or over egg noodles for a complete meal.
Enjoy your delicious American Wagyu stew!
Ingredients
- 2 pounds American Wagyu stew beef, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 celery stalks, sliced
- 4 medium potatoes, diced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. **Brown the Meat**:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the Wagyu stew beef in batches, browning on all sides. Remove the meat and set it aside.
2. **Sauté Vegetables**:
- In the same pot, add the diced onion and cook until translucent (about 5 minutes).
- Add the minced garlic and cook for another minute until fragrant.
3. **Combine Ingredients**:
- Return the browned Wagyu beef to the pot.
- Add the carrots, celery, and potatoes.
- Stir in the beef broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaves.
4. **Simmer**:
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and let it simmer for about 2 to 2.5 hours, or until the meat is tender and the flavors meld together. Stir occasionally and check for seasoning.
5. **Season**:
- Remove the bay leaves and season the stew with salt and pepper to taste.
6. **Serve**:
- Ladle the stew into bowls and garnish with chopped fresh parsley.
Tips
- You can add other vegetables like peas or green beans towards the end of cooking for added color and nutrition.
- Serve with crusty bread or over egg noodles for a complete meal.
Enjoy your delicious American Wagyu stew!
