When it comes to a hearty, warming meal, nothing can quite match the satisfaction of a well-made stew. But we're not talking about just any stew. We're elevating this classic dish to new culinary heights with one of the world's most prized ingredients: Wagyu beef. Recognized for its rich marbling and melt-in-your-mouth texture, Wagyu beef adds an extraordinary touch to this traditional dish.
Our recipe for an "Unforgettable Wagyu Beef Stew: A Luxurious Slow-Cooked Delight" brings together the velvety, full-bodied flavors of Wagyu with the comforting, homely tastes of root vegetables and a deeply savory broth. The robust flavors of red wine and the slow cooking process extract every bit of deliciousness from the beef, making this a dish that's truly worthy of special occasions or when you simply want to treat yourself.
Whether you're a seasoned home chef or a beginner in the kitchen, our step-by-step instructions will guide you towards creating a stew that's as indulgent as it is heartwarming. So, gather your ingredients and prepare to embark on a memorable culinary adventure with this Wagyu beef stew. Enjoy every spoonful of this rich, slow-cooked delight that's sure to impress.
- 2 lbs Wagyu beef chuck, cut into 1-inch cubes
- 1 tablespoon sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 medium onions, diced
- 4 cloves garlic, minced
- 2 carrots, peeled and sliced into 1/2-inch pieces
- 2 stalks celery, chopped
- 1 small butternut squash, peeled and cubed
- 1 cup red wine, preferably a bold red like Cabernet Sauvignon
- 4 cups beef stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 cup pearl onions, peeled
- 2 cups mushrooms, quartered
- 2 tablespoons cornstarch dissolved in 2 tablespoons cold water
- Fresh parsley, finely chopped (for garnish)
Season the Wagyu beef cubes with salt and pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. You may need to do this in batches to avoid overcrowding the pan. Remove the browned beef and set aside.
In the same pot, add the onions, garlic, carrots, and celery. Cook until the vegetables begin to soften, about 5 minutes.
Add the butternut squash, cooking for another 5 minutes until it begins to soften.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze, lifting all the delicious browned bits stuck to the bottom.
Add the beef stock, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir to combine.
Return the browned beef to the pot, then add the pearl onions and mushrooms.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the beef is incredibly tender.
Stir in the cornstarch slurry (cornstarch and water mixture) and let the stew cook for another 10-15 minutes, or until the sauce has thickened to your liking.
Remove the bay leaves. Taste and adjust the seasoning if necessary.
Serve the stew in bowls, garnished with fresh parsley. Enjoy this Wagyu beef stew with a side of crusty bread or over a bed of creamy mashed potatoes for a truly unforgettable meal.
Remember: Slow-cooking is key to bringing out the intense marbling and rich flavors of the Wagyu beef, so take your time and let the flavors meld together for a delicious, hearty stew.