Restaurant-style Beef Stew with Big Chunks

• 500 grams Beef Gristle Block
• 3 Potatoes
• 1/2 Carrot
• 1 Onion
• 2 servings' worth Commercial beef stew roux
• 400 ml Water
• 5 tbsp Yogurt
• 100 ml Red wine
• 1 Bay leaf (if available)
• 3 tbsp Japanese Worcestershire-style sauce
• 3 tbsp Ketchup

1. Cut the beef into large cubes, and brown with the onions.
2. Add 2 cups of water, and simmer for two hours, covering with a drop lid/otoshibuta.
3. Cook the potatoes and carrots cut lengthwise, until slightly browned.
4. Remove the meat and onions from the pot, add the potatoes and carrots, and simmer for 10 minutes.
5. Add the roux, Worcestershire-style sauce, and other seasoning and simmer for 10 more minutes.
6. Put the meat and onions back in the pot with yogurt, and cook for another 20 minutes.
7. Cool.
8. The flavors will meld better by cooling.
9. I altered this recipe a bit to make it easier to understand.

potatoes, carrot, onion, roux, water, yogurt, red wine, bay leaf, sauce, ketchup

Taken from cookpad.com/us/recipes/154867-restaurant-style-beef-stew-with-big-chunks (may not work)