👨‍🍳 作り方

1. 1

   In a bowl, toss the beef cubes with salt, pepper, and flour until evenly coated. Shake off any excess flour.

   💡 プロのコツ: Ensuring the beef is well-coated helps in browning and thickening the stew.
2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches until seared on all sides. Remove the beef to a plate and set aside.

   💡 プロのコツ: Do not overcrowd the pot, as this will steam the meat instead of browning it.
3. 3

   Add the diced onion, minced garlic, diced celery, and diced carrots to the pot. Sauté for about 5-7 minutes until the vegetables begin to soften.

4. 4

   Stir in the tomato paste and cook for another minute until fragrant.

5. 5

   Pour in the beef broth and scrape the bottom of the pot to deglaze, loosening any browned bits.

   💡 プロのコツ: These browned bits are full of flavor and will enhance the stew.
6. 6

   Return the browned beef to the pot. Add the cubed potatoes, undrained diced tomatoes, soy sauce, Worcestershire sauce, and bay leaf. Stir to combine. The liquid should almost cover the ingredients; add a little more beef broth or water if needed.

7. 7

   Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 2 to 3 hours, or until the beef is fork-tender.

   💡 プロのコツ: Low and slow cooking is key to tender beef.
8. 8

   Remove the bay leaf. If a thicker stew is desired, mix the cornstarch with water to create a slurry. Stir the slurry into the simmering stew and cook for another 1-2 minutes until thickened.

   💡 プロのコツ: Taste and adjust seasoning with salt and pepper if necessary before serving.
9. 9

   Serve hot, traditionally over steamed white rice.