Slow Cooked Beef Stew for Adult Tastes

• 300 grams Beef
• 1 1/2 Onion
• 1 clove Garlic
• 10 grams Butter or vegetable oil
• 150 ml Red wine
• 500 ml Water
• 1 can Demi-Glace Sauce
• 1 Bay leaf
• 100 grams Whole canned tomatoes
• 1 leaves, (to taste) Celery
• 2 Carrots
• 5 tbsp Tomato ketchup
• 1 bag Button mushrooms
• 2 Potatoes
• 2 tbsp Japanese Worcestershire-style sauce
• 1 tsp Sugar (under-note flavor)
• 1 final seasoning Salt and pepper
• 1 decoration Dried parsley
• 1 decoration Coffee creamer

1. I chopped up a block of beef shoulder.
2. Place the beef into a bowl and rub in salt and pepper for seasoning.
3. Here are the ingredients I used.
4. Mince the clove of garlic and 1/2 onion.
5. Melt the butter in a frying pan and saute the garlic and onion on low heat for 20 minutes, until it becomes a light brown color.
6. In the same frying pan, brown the beef.
7. Using the same frying pan yet again, saute the chopped onion and carrot.
8. Transfer everything from Steps 4, 5, and 6 into a pot, pour in 150 ml of red wine and 500 ml of water.
9. Then add the celery leaves, bay leaf, and canned tomato and heat on high.
10. (If you have parsley stems or thyme branches, add them here for an even deeper flavor.)
11. When it begins to boil, skim off the scum and let it simmer as-is for 60 minutes on low heat.
12. Add the demi glace sauce, ketchup, and mushrooms and simmer for another 20 minutes.
13. Adjust the amount of ketchup based on the acidity.
14. Add the potatoes, worcestershire sauce, and sugar and simmer for yet another 20 minutes.
15. Lastly, season with salt and pepper.
16. Pour into a dish and top with dried parsley and coffee creamer, and then it's done.

beef, onion, clove garlic, butter, red wine, bay leaf, tomatoes, celery, carrots, tomato ketchup, mushrooms, potatoes, sauce, sugar, salt, parsley, coffee creamer

Taken from cookpad.com/us/recipes/149681-slow-cooked-beef-stew-for-adult-tastes (may not work)