Stewed Beef and Red Kidney Beans
Refreshing and tangy tomato flavor.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Cut the beef into bite-size pieces, and coat with salt, pepper and flour.
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Slice the onion into wedges.
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Roughly chop the tomato into bite-size pieces.
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Divide the shimeji mushrooms into individual stems.
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Melt 1/2 Tbsp of butter in a pot, then lightly saute (4) and remove.
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Add the remaining butter and saute the garlic. When it has become fragrant, add and saute (1).
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Add (2), (3), and drained red kidney beans and saute further.
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Add the white wine, (A) and bay leaf. While removing the foam that forms, cook for 7-8 minutes over low-medium heat.
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Return (5) to the pot. Once it comes to a boil, adjust the flavor with the ketchup and soy sauce. Serve on dishes garnished with diagonally cut green onions.
Cooking Basics
Peel off the onion skin, cut in half lengthwise, then insert the knife in a v-shape on both sides to remove the stem. Insert the knife from the center of the cut surface and slice into equal-size wedges. This cutting method is used for curry and stew.
The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
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