ビーフシチューの作り方☆洋食屋さんのような本格ビーフシチュー♪お肉を柔らかく仕上げる方法をご紹介！じっくり煮込んだ絶品ビーフシチュー☆-How to make Beef Stew-【料理研究家ゆかり】

ビーフシチューの作り方☆洋食屋さんのような本格ビーフシチュー♪お肉を柔らかく仕上げる方法をご紹介！じっくり煮込んだ絶品ビーフシチュー☆-How to make Beef Stew-【料理研究家ゆかり】

Today I made beef stew. Hello, I'm Yukari, a cookery researcher. This channel introduces various cooking recipes and useful information. Please subscribe to my channel and enjoy. Easy recipes at home
Please subscribe to my channel Today I would like to make beef stew. This time, I will introduce a beef stew recipe that is perfect for the coming season. This time it's beef stew, and I'm going to show you how to make the meat very tender. It takes a little longer to cook, but the process itself is very easy. There are some points of interest here and there, so please enjoy it all the way to the end. Please have a look at it. Easy recipes at home Let’s start by introducing today’s ingredients. Since there are a little more ingredients this time, I will introduce the ingredients separately for the ingredients and seasoning system. Let's start with the ingredients. Here are the ingredients. Beef tenderloin, onions, potatoes, carrots, mushrooms, broccoli, and ingredients will be used here. First of all, as for the type of beef, shank is the recommended part, although it is sold in supermarkets for stews and the like. This will result in a very soft and tasty finish. If you want a chewier, more meat-like finish, use the thigh. But in terms of tenderness, I think shanks are the easiest to handle. And this time I will add mushrooms. Adding mushrooms adds a delicious mushroom flavor and makes for a very tasty finish. There are two kinds of mushrooms: brown mushrooms and white mushrooms. Brown mushrooms are recommended for stewed dishes because they are more aromatic. And potatoes. This time, going to use make-in potatoes, which are less likely to fall apart in the cooking process. I recommend make-believe, but you can use whatever you like here. Here are the rest of the ingredients. Here are the ingredients. Demi-glace sauce, red wine, water, garlic, bay leaf, Worcestershire sauce, ketchup, salt, black pepper, sugar, granulated consommé, salted butter, flour, and these ingredients. First of all, for the demi-glace sauce, I will use this can of demi-glace sauce. Total contents will be 290g. So, I'd say 290g to 300g is about right. And red wine. Use your favorite red wine here. And this time I will also use bay leaves Please include this one if you have it. If you don't have it, you don't need it. I will make it with these ingredients as soon as possible. Easy recipes at home Now let's get started. First, sir, going to prep the meat. Now, going to swab this meat with a cotton swab. And break up the fibers so that the meat has a tender finish. Now going to swab it with a cotton swab. Lightly is fine. I'll have them pounded and then we'll cut them into bite-size pieces. I think it's about this big. I would like to ask you to cut it a little bit larger. Okay, and the rest of it, I'm going to cut it the same way, by tapping it. Cut the meat into bite-sized pieces like this. Now let's continue to grate the onions. Going to use grated onions this time. I'll show you how to use it later. Now please grate this one normally. Grate the onions like this. This onion contains an enzyme that breaks down proteins. Going to marinate the meat in these onions, and that will break down the fibers in the meat and make it more tender. So this time I'm going to use it grated like this. Now please prepare a zip bag or a plastic bag. And open the bag. Fit it into a bowl or something. Then put the meat in a zip bag first. And then put the grated onion in here. And after you add the onions, going to add more red wine here. This red wine, if you marinate the meat in red wine, the meat will retain more water. The point is that it will easily retain moisture. This makes the meat very tender to the palate. In addition, red wine contains tannins, which help to remove the smell of the meat. And then once I do that, we rub this in. You should rub it in with the image of a fairly firm grip on the meat. OK. And then I'm going to let the air out firmly and close the mouth. Now let it soak in the refrigerator for an hour. It takes a little bit of time, but it's going to taste better that way, so make sure you soak this one thoroughly. Now let's move on to the carrots. Cut off the hefty part of the carrot first. And then peel the skin off. After peeling, we're going to cut these carrots into chunks. First going to hold the carrots in place, and then going to put the knife in at an angle. Once the carrot is diagonally inserted, place the cut end up. You can imagine it's rotated 90 degrees. And then cut diagonally again. And again rotate 90 degrees and cut diagonally. Make a random slice like this. The carrots are now ready to go. Then we have mushrooms. Mushrooms are usually divided into two to four equal parts. For large mushrooms, divide into quarters; for small mushrooms, divide into 2 equal parts. I'll divide this one into four equal parts. Like this. A little bit smaller one is a bisection. Mushrooms are OK this way. Then the garlic. The garlic is first cut in half. Then remove these garlic sprouts. This is the source of the bitter taste and also tends to burn easily, so be sure to remove it. The rest is coarsely chopped. Now I'm ready to go. Chop roughly and coarsely like this. Now, let's move on to broccoli. Cut off the broccoli from the root. Cut it like this. For larger pieces, cut a slit in this cut with a knife and tear the rest by hand. Then you can neatly halve it like this. Rinse the broccoli quickly in cold water. I'm going to cook the meat now, but if I cook the potatoes with it, they will fall apart. So I will put the potatoes in later. If the potatoes are cut at this point, they will change color and lose their flavor, so they are cut later. Easy recipes at home Meat is finished marinating. It's a bit of a strange color, but it's finished like this. And then going to take the meat out of here, and then going to wipe it thoroughly with water. First of all, put a piece of kitchen paper on the cutting board. Then drain the meat thoroughly, and then place. Grated onions will stick together, so take as much of the grated onions as you can and place them on a sheet of kitchen paper. Take them out like this. Then cover the top with kitchen paper and wipe off the moisture. OK. This is how it should be. And now going to dust this with flour. This will lock in the flavor of the meat. Now going to sprinkle some flour on top. Sprinkle it all over. Make sure to keep the dough well moistened, otherwise there will be excess flour on the surface of the dough. Sprinkle like this. So now going to grill the meat. Easy recipes at home Now please prepare the frying pan. Put the butter in here. And put it on the fire. And going to put it over medium heat. Then I put the garlic in here. Going to lightly fry the garlic and melt the butter as well. Once the garlic is fragrant, turn off the heat. And then I lay out the meat. Turning off the heat, so let's not be in a hurry to put it down. Lay it out like this Let's line up the meat so that it doesn't overlap. Then put them on the fire. The heat is low. Going to cook it slowly over low heat first. If you cook the meat over high heat, it will become tough. So cook slowly and over low heat first. And then finish it off with high heat. The heat is about this low. Now it's just cooked on low heat for exactly 2 minutes. Then I flip the meat over. Once you flip it over, going to cook it for a minute and a half on each side. 1 minute and 30 seconds have passed. Then now turn up the heat. I'd say a little bit more medium heat. And going to brown the meat one last time. This gives the meat a delicious finish full of flavor. The amount of time it takes to brown over high heat depends on the material of the pan, so keep an eye on it, check to see if it's browned, and turn it over. Turn the pan over after browning. OK. Like this. This is the image of a little browning like this. This is OK. When it has browned that much, turn off the heat. Then add the chopped carrots and mushrooms. And put it back on the fire again. The heat is about medium. Once this is done, it is tossed. I also remove this flavor ingredient stuck to the bottom of the pot in this way. Now I've been frying for about a minute and a half. And then I turn off the heat again. Then I will add the wine and grated onion that we have just put on the pan. Heave ho. And then subsequently add water here. And then I tear the bay leaves into two pieces and put them in. Let's mix it once. And once mixed, put it on the fire again. The heat is low. Continue to simmer uncovered. If you cover the meat with a lid, the air inside will be trapped and the smell will remain, or the temperature inside the pot will be too high, causing the meat to become tough. If the amount of hot water drops to less than half, add 100ml of water. And continue to simmer. While simmering, stirring occasionally like this. And the time to simmer, we're going to simmer it slowly for 1 hour and 30 minutes. This makes the meat very tender. The more you cook this, the more tender it gets, so take your time, but cook it slowly. Now, it's been about 70 minutes. When you feel a little bit of meat head like this, you add about 100 ml of water. Roughly this much should do it. The meat is a little bit sticky, but if you keep stirring it from time to time, it won't dry out, so just keep stirring it like this and keep cooking. It's just 15 minutes before the end of the cooking time. Then let's get the potatoes ready. First you need to peel the potatoes. This time going to use the variety of potatoes that I mentioned earlier in the ingredient description, the make-your-own potatoes. In grams, the two potatoes together weigh about 200 grams. Now let's peel it. Peel it like this. If there are potato sprouts, be sure to remove them as well. Now let's peel this one as well. Then I'll cut this potato into pieces. And then cut this one into pieces as big as you want to eat it. When you cut the potatoes into pieces, also cut them at an angle, turn the knife 90 degrees, and then cut them. Cut this one in the same way. Then I put these potatoes in a bowl of water. And then let the potatoes sit in this bowl for 10 minutes to remove the acridity. Now going to boil the broccoli while it's simmering. So, first of all, going to add about a half teaspoon of salt, which is not included in the amount. And then going to add the broccoli. Now going to boil it for roughly a minute. Now it just boiled for about a minute. then I turn off the heat and take them out. I think the proper boiling time for broccoli also depends on the size of the broccoli, so you can adjust this one. And keep the broccoli in a colander like this. Easy recipes at home It's been an hour and a half now. It's coming along nicely like this. The meat is getting very tender. Turns off the heat. Then I drain the potatoes that have been soaked in water and put them in here. Going to put them in here. Potatoes are added at this time to give a beautiful finish without breaking down. Then I add a whole can of demi-glace sauce, tomato ketchup, Worcestershire sauce, sugar, granulated consommé, salt and black pepper. Let's mix them in first. I haven't put it on the fire yet. Mix thoroughly to avoid lumps in the demi-glace sauce. When well mixed, heat through. The heat is low. Continue to cook until potatoes are tender, about 30 minutes. Stirring occasionally during the simmering process to prevent the bottom from burning. 30 minutes have passed. As you can see, the mixture has become thick and tasty. Check that the potatoes are properly cooked. Now you can taste them here and season them with salt and black pepper. Stir in. Scoop out any scum, etc. during this simmering process. Turn off the heat. I'm going to use this broccoli for the last serving. Now going to bring it to the bowl. Easy recipes at home Now the beef stew is ready. This is how it turned out. The meat has a very tender finish. And the potatoes turned out beautifully without falling apart. Broccoli can be topped like this at the end for a colorful finish. This completes the dish. Now, I would like to eat. Now, I would like to start with the meat. Delicious. The meat is very tender. Delicious. I also get potatoes and carrots. And the stew part of this beef stew is the best part. Very flavorful. Easy recipes at home
Please subscribe to my channel Deliciously finished today. Here's the key to this beef stew. First of all, the meat, this time I used beef shank. You can use any part of the meat you like, but when you buy it at the supermarket, it is often sold as stew meat, so I suggest you use that. There are many other parts as well, so you can make your own using your favorite parts. If you want a softer texture, you can use other parts of the leg. And as for the meat, please marinate it well with grated onion and red wine. This will make the meat very tender. because onions have enzymes in them that break down proteins. so it makes the meat very tender. And red wine also has the effect of tenderizing the meat, but it also takes the smell out of the meat. So make sure you marinate it well. You can use any kind of wine you like. And the marinated meat, wipe it dry and dust it with flour. After that, I cook the meat, but make sure to cook it on low heat at first. If you cook it all at once over medium heat, the meat will be tough. So heat slowly over low heat at first, then increase the heat to brown the meat at the end. This browning enhances the flavor. Just be careful not to burn it. And when the meat is done cooking, add the carrots and mushrooms and saute them lightly. Do not add the potatoes at this time. If you put the potatoes in at the same time, they will collapse. After lightly sauteing, then simmer slowly over low heat for 1.5 hours. When simmering, cook uncovered. If you put the lid on, the temperature in the pot will be too hot and cause the meat to become tough. Also, if you cook the meat with the lid on, the smell will be trapped and cause the meat to smell. So be sure to cook with the lid open. If you think the water content is a little low, add 100 ml of water. If you still feel it is not enough, please add another 100ml. I'd say about 2/3 of the meat should be soaked. So be sure to cook it, stirring occasionally. The more thoroughly you cook the meat, the more tender it will become, so you can cook it for about 2 hours. And then after that, add the potatoes, and then add the demi-glace sauce and other seasonings and let it simmer. The approximate time for this simmer is about 30 minutes. Simmer until the potatoes are tender. As I mentioned earlier, if you put the potatoes in at this point, it will prevent them from falling apart. And then when it's done simmering, you can adjust the flavor to your liking at the end. This beef stew takes a long time to prepare, marinate, and simmer, but it is very easy to do. If you have time, please try to make it. Easy recipes at home Today I made beef stew. I have many other various videos on my channel. Please subscribe to my channel and enjoy. I also post on Twitter, Instagram, Facebook, and TikTok, so we would appreciate it if you would like to like, follow, and share our posts. Thank you very much. So that's all for today. Thank you for watching to the end today. Please give us a good button. See you in the next video. Bye.

こんにちは☆料理研究家のゆかりです♪
今回は、ビーフシチューを作りました☆まるで洋食屋さんのような本格ビーフシチューがおうちで作れます♪お肉を柔らかく仕上げる方法をご紹介！煮込み時間はありますが、工程は簡単です☆クリスマスや特別な日にピッタリな一品です♪とても美味しいので、ぜひ作ってみてください☆

Hello☆I’m Yukari, a culinary researcher♪
This time, I made beef stew ☆ You can make authentic beef stew just like you would in a Western restaurant at home ♪ Introducing how to soften the meat! It takes time to simmer, but the process is simple ☆ It’s a perfect dish for Christmas and special occasions ♪ It’s very delicious, so please try making it ☆
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【材料】
・牛すね肉 400g
・玉ねぎ 1個
・じゃがいも 2個
・にんじん 1/2本
・マッシュルーム 5個
・ブロッコリー 1/2個
・デミグラスソース 290g
・赤ワイン 150ml
・水 400ml,100ml
・ニンニク 1片
・ローリエ 1枚
・ウスターソース 大さじ1.5
・ケチャップ 大さじ2
・塩 少々
・黒胡椒 適量
・砂糖 小さじ1/2
・顆粒コンソメ 小さじ1
・有塩バター 15g
・薄力粉 適量

【ingredients】
・400g Beef shank
・1 Onion
・2 Potatoes
・1/2 Carrot
・5 Mushrooms
・1/2 Broccoli
・290g Demiglace sauce
・150ml Red wine
・400ml, 100ml Water
・1 Garlic clove
・1 Bay leaf
・1.5 tbsp Worcestershire sauce
・2 tbsp Ketchup
・a little Salt
・Black pepper
・1/2 tsp Sugar
・1 tsp Consomme granules
・15g Salted butter
・Cake flour

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