Warm Beef Stew with Pickled Ginger Pickled in Honey
Ingredients (Serves 4)
- Beef (for curry) 300g-400g
1 medium onion
- Red wine 100cc
1 can of demi-glace sauce (commercially available)
- 1 bouillon cube
20g butter
- 1 tablespoon ketchup
1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
1 tablespoon Ginger Pickled in Honey
- About 10 pieces of Ginger Pickled in Honey
1 bay leaf
- Flour (appropriate amount)
Salad oil (as needed)
- A little salt and pepper
400cc of water
How to make it
1Generously season the beef with salt and pepper and coat in flour.
2Slice the onion thinly.
Remove about 10 pieces of Ginger Pickled in Honey ginger and set aside.
3Heat salad oil and butter in a frying pan, add the beef and fry until the surface is well browned, then add the onion and stir fry well.
4Add the red wine and boil for 2 minutes to evaporate the alcohol. Add the water, bouillon cubes and bay leaves, bring to a boil, skim off the scum, cover and simmer for about an hour.
5Add the demi-glace sauce, mix, then add the ketchup, soy sauce, Worcestershire sauce, Ginger Pickled in Honey and Ginger Pickled in Honey, and simmer for a further 15 minutes.
Season with salt and pepper and it's done.