3 lbs Wagyu stew meat, seasoned and dusted with flour

¼ cup tomato paste

¾ cup red wine

1 cup carrot, diced

¾ cup celery, diced

2 cups onion, diced

1 cup red pepper, diced

2 tablespoon garlic, minced

2 cups mushrooms, quartered

2 tablespoons balsamic vinegar

2 tablespoons Worcestershire sauce

1 quart beef stock

2 tomatoes, diced

2 cups turnip, diced

1 cup parsnip, diced

1 cup potato, diced

1 cup sweet potato or winter squash, diced

1 cup zucchini, diced

 

Herbs

2 bay leaves

½ teaspoon each dry thyme, oregano and basil

¼ cup brown sugar

 

Brown beef in hot oil

Add tomato paste and sauté briefly

Add red wine and reduce

Add carrot, celery, mushroom, red pepper, and mushroom. Sauté to golden brown

Add garlic and herbs

Add Worcestershire sauce and balsamic vinegar

Add tomatoes and beef broth

Simmer 20 minutes

Add remaining root vegetables and zucchini and simmer until tender

 

The stew should thicken as it cooks.  You can add a bit of cornstarch dissolved in water if you’d like it thicker.

 

Garnish with green peas before served