Sake-beef stew

Prep 20 min
Total 2 hours 20 min
Makes 10 cups (2.5 L)

Try our modern, Japanese-inspired take on traditional beef bourguignon. Kick it up with sake and a grab bag of exotic mushrooms — rich, hearty and powerful flavours.

Less
Advertisement

Ingredients

1/2 lb
pancetta or bacon
1 1/2 kg
sirloin tip roast, or outside-round roast
340-g pkg
mixed mushrooms, preferably a mix of oyster, cremini and shiitake
3
carrots, chopped
2
celery stalks, chopped
1
large red or white onions, cut into chunks
3
garlic cloves, minced
3 tbsp
all-purpose flour
2 cups
1 cup
14-g pkg
dried mixed mushrooms
6 sprigs
fresh thyme, or 1 tbsp dried thyme leaves

Instructions

  • Slice pancetta into thick bite-sized pieces. Heat in a large pot set over medium. Stir often until crisp around the edges, 10 to 14 min. Scoop into a small bowl. Drain off fat, leaving 3 tbsp (45 mL) in pot. Meanwhile, cut beef into bite-sized cubes.
  • Pat beef with paper towel to remove excess moisture. After removing pancetta from pan, increase heat to medium-high. Add one-third of beef to pan. Cook, stirring occasionally, until browned, 5 to 7 min. Remove to a large bowl. Repeat with two more batches. Meanwhile, slice large fresh mushrooms in half.
  • Remove beef to a bowl. Add mushrooms, carrots, celery, onion and garlic to the pot. Cook, stirring often, until vegetables soften slightly, 2 to 3 min. Return beef and bacon to pot. Sprinkle with flour. Cook, stirring often, for 2 min.
  • Pour in broth and sake. Stir in dried mushrooms, thyme and bay leaves. Bring to a boil. Reduce heat to medium-low. Simmer, covered, until beef is tender, 11/2 to 2 hours.
  • Remove and discard bay leaves and thyme sprigs. Serve with crusty bread. If making ahead, cool stew. (See Secrets from the chef, below.) Store, covered and refrigerated, up to 3 days or frozen up to 2 months.

Secrets from the chef

Sake Basics

This Japanese wine is made from fermented rice and has a mild flavour, making it good to cook with. It’s often served warm — great for washing down this stew.

Stew switcharoo

A small tweak is all it takes to turn our sake version into hearty Irish stew or traditional beef bourguignon. To make it Irish, skip the sake and use a strong stout instead. To create a classic French version, use 2 cups (500 mL) full-bodied red wine in place of sake, and only 1 cup (250 mL) beef broth.

Safe storage

The best way to cool a stew? Partially covered, in the fridge. Leaving it out at room temperature can cause spoilage.

Advertisement

Written by:

Photo credit: Yvonne Duivenvoorden

( 15 ratings )

Leave a comment

Your email address will not be published. Required fields are marked *