2 lbs of chuck roast beef/ any cut that is for beef stew
3 medium size carrots
2 celery ribs
2 cup mushrooms
1/4 an onion
3 garlic cloves
2 tbsp tomato paste
1 can chopped tomato
1 can chicken broth (may be substitute for 2 cup water)
1 cup water
1/4 cup cooking sake
4 tbsp dark soy sauce
1 tbsp miso
1 tsp salt
1 tsp chicken bouillon
10 sugar cubes or 2-3 tsp granulated sugar
1 tbsp red pepper flakes
4 eggs
1/4 cup whole milk
1/2 tsp black pepper
Cut beef into big chunk and broil beef in the oven at 400 degree for 30 minutes to darken the beef.
Grind: 3/4 portion of carrots, 1/2 celery ribs, onion, garlic, tomato paste, can tomato.
Combine beef and grind mixture ingredients above in the pot.
Then add all the seasoning starting from chicken broth, water, sake, soy sauce, miso, salt, bouillon, sugar, and pepper flakes.
Cook the stew on low heat for at least 2-3 hours or until the beef is soft to bite.
30 minutes before beef is completed, add in the rest of the carrots and celery.
15 minutes before after the carrots and celery, add in the mushrooms.
Beef stew should be completed by now.
Mix 4 eggs with milk and fry as omelette style. 4 eggs can make into two portion of the omelettes.
Present beef stew on a plate with rice and egg omelette on top.
Enjoy! :) Please subscribe to my channel on youtube for more recipes :)
