Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon vegetable oil
  • 3/4 pound stewing beef (sliced into bite size cubes)
  • 2 cloves garlic (minced)
  • 1 small onion (finely chopped)
  • 3 tablespoons curry powder
  • 1 tablespoon granulated sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup red wine
  • 1 zucchini (sliced into chunks)
  • 4 carrots (sliced into chunks, about 1 1/2 cups)
  • 2 stalks celery (finely chopped)
  • 1 medium potato (peeled and sliced into chunks)
  • 4 cups chicken stock
  • 2 tablespoons miso paste (I use awase miso which is a mix of white and red miso)
  • salt and pepper to taste

Instruction

  • In a large pot over medium high heat, add oil and beef cubes. Season with salt (about 1/2 tsp) and stir. Cook for 3 minutes, until beef is cooked through.
  • Add garlic and onions and cooked for 3 minutes, until onions are soft.
  • Add curry powder and sugar and stir well.
  • Add flour and stir well.
  • Add red wine and stir until sauce thickens.
  • Add all the vegetables and stir.
  • Add chicken stock while stirring and bring to boil.
  • Lower heat to a simmer and add miso paste. Stir until the paste has dissolved. Simmer uncovered for 50 minutes.
  • Serve with white rice.