MISO INFUSED BEEF BOURGUIGNON
Hearty French Stew with a Miso TwistSavor the richness of Beef Bourguignon with a twist, as the tangy red wine and the depth of miso combine to elevate this rustic French dish.
Cook Time 30 minutes minutes
- 7.1 oz (200 g) Sliced beef
- 1/2 Onion (3.5 oz/ 100 g)
- 1/2 Celery (1.8 oz/ 50 g)
- 8 Mushrooms
- 2 tsp Cake flour
- 0.35 oz (10 g) Unsalted butter
- 1/2 tbsp Vegetable oil
- 6.8 fl oz (200 ml) Red wine
- 2 tbsp ENJUKU KOJI MISO
- 1/2 tbsp Honey
- 1/2 tsp Curry powder
- Italian Parsley - garnish
- Serve with Mashed Potatoes
Divide the sliced beef into eight equal portions, shape each portion into a ball and dust with cake flour.Slice the onion, celery and mushrooms.
Heat a pan with vegetable oil over medium heat. Cook the beef balls for 5 minutes, gently rolling the beef balls in the pan until evenly cooked. Remove them from the pan and set aside.
In the same pan, add sliced onions, celery, mushrooms and unsalted butter. Sauté for 10 minutes or until golden brown. Pour in red wine and let simmer over high heat until the liquid is reduced by half.
Mix together miso, honey and curry powder until they make a smooth paste. Add miso mixture to the pan and allow to simmer for an additional 5 minutes. Add beef balls back to the pan until they are warmed through.
Serve over mashed potatoes and garnish with Italian parsley.
Product used in this recipe
Enjuku Koji Miso
26.4 oz (750 g)
Our Enjuku Kouji Miso is our best-selling miso in Japan for over 20 years. The Miso has birght beige in color, and has perect balance of umami and sweetness. Powerfull flavor with a long and complex finish gives very versatile cookig use for many miso soup recipe.
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