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