Ingredients : Serves 5

ingredients image
  • 800g prime rib (brisket / braising steak) of beef, Cut into large cubes
  • <For the marinade>*
  • 1/2 onion, sliced
  • 1 green celery, sliced
  • 1/2 carrot, sliced
  • 2-3 bay leaves
  • Thyme
  • 300ml red wine
  • 1 onion, sliced
  • 10 shallots, peeled but left whole
  • 2 carrots, peeled and cut into chunks, round off the corners
  • 3 potatoes, peeled, cut into chunks, round off the corners, soak in water and drain
  • 10 mushrooms, cleaned and halved if necessary.
  • 100g green (french) beans, trimmed, boiled for 5 minutes and leave to cool
  • 1x400g tin chopped tomatoes in natural juice
  • 1 oxo cube
  • 1.5 tbsp tomato ketchup
  • 1/2 tbsp worcester sauce
  • 1 tbsp kikkoman soy sauce
  • 1 tbsp honey
  • Salt and freshly ground pepper
  • 2 tbsp + 1 tbsp plain flour
  • 2 tbsp + 1 tbsp butter
  • vegetable or corn oil
<The marinade>*instructions image
*Marinate the beef overnight in the fridge.


  • Drain** the beef, remove the excess water with paper towels to prevent from spattering with the oil.
  • Season with salt and freshly ground pepper and coat 2 tbsp of the plain flour.
  • Heat the oil in a large frying pan over a high heat and stir fry them for 2-3 minutes until the meat browns.
  • Place the meat into a casserole, add the wine, bay leaves and thyme, which kept them earlier.
  • Cover with 1000ml water, bring to the boil and turn down the heat, skim off any scum.
  • Simmer and covered for 1 hour.
  • Heat 2 tbsp of the butter in a large frying pan over a low heat and saute the onion for 30 minutes until golden brown.
  • Sprinkle 2 tbsp of the flour and stir well.
  • Add the soup from the casserole and mix togheter to get smooth consistency. (see the picture)
  • Put it back to the casserole, add the tomatoes, oxo cube, tomato ketchup, worcester sauce, soy sauce and honey. Simmer and reduce for 30minutes.
  • Heat 1 tbsp of the butter in a large frying pan over a moderate heat and saute the shallots, carrots and mushrooms for 2-3 minutes until evenly coated.
  • Add the sauted vegetables into the casserole and cook for about 30 minutes until they are tender.
  • Sprinkle the beans and season with salt and pepper.
**Set aside the wine, bay leaves and thyme to use later.

served image
This recipe was first published on mizueandco.com in Oct. 2006.