Recipe: Miso Beef Stew
This is the first beef recipe we have shared in over three decades!
If you want, you can substitute chicken or a vegetarian option like tofu or tempeh for the beef in the stew.
Grass-fed beef contains high amounts of protein, B vitamins, iron and beneficial fatty acids including omega-3. If available, organic grass-fed beef is even better.
The browning, then the pressure cooking of the beef brings out the rich, savory umami flavors which over time season the entire stew.
Enjoy this classic comfort food on a chilly winter night!
1 pound cubed stew beef (organic grass-fed preferred)
¼ cup of our Chickpea Barley Miso
¼ cup olive or sesame oil
1 large white onion chopped
4 cloves garlic chopped small
2 medium Yukon Gold potatoes
3 medium carrots chopped
¾ cup frozen peas
1. Pound cubes of beef with a meat tenderizer (or use a jar to pound).
2. Cut stew beef with sharp knife across the grain into smaller bite-size pieces.
3. Marinate beef in tamari or miso for minimum of 15 minutes up to two hours refrigerated. After marinating, pat cubes of beef dry with a paper towel.
4. Heat one tbsp of oil in a heavy bottom pan. Sear the beef cubes on all sides turning as needed. Pressure cook the beef cubes for 15 to 20 minutes and set aside.
5. In a heavy pot, sauté the garlic and onions in 1 tbsp of oil for 1 to 2 minutes.
6. Add the potatoes and 2 cups of water or broth. Cook 8-10 minutes.
7. Add carrots and beef. Add water to cover. Cook 10-12 minutes or until carrots and potatoes are soft.
8. Add peas. Cook for 1 minute stirring gently.
9. Dilute 2 to 4 tbsp South River Miso in water and stir in. Season to taste with more miso or salt. Turn off heat and let sit 1 minute.
Garnish with parsley and serve with your favorite bread. Enjoy!