Super Delicious Beef Stew Made with Homemade Roux

• 500 grams Beef tendons
• 2 medium Onion
• 1 large Carrot
• 1 packages Mixed mushrooms
• 1 head Broccoli
• 60 grams Butter
• 6 tbsp Cake flour
• 9 tbsp each Ketchup, Japanese Worcestershire-style sauce, red wine
• 450 ml Water
• 2 cubes Consomme soup stock cubes
• 2 squares Chocolate

1. Make demi-glace sauce.
2. Follow the easy steps to make the sauce in!
3. Make sure you read the Helpful Hints for that recipe too!
4. I used beef tendons this time Add 3 0g of butter (not listed) to the pressure cooker and add the meat (cut into bite-size pieces and sprinkled with salt and pepper).
5. Stir fry until the meat changes color.
6. Cut the vegetables into fairly large pieces.
7. Add to the pressure cooker and stir fry.
8. When the vegetables are cooked, add 400 ml each of water and red wine (not listed in the ingredients) and 2 soup stock cubes.
9. Lock on the a lid and pressure cook.
10. The cooking time is up to you.
11. Add demi-glace roux and cook over medium heat to reduce the sauce, stirring to prevent burning at the bottom of the pot.
12. It's done!
13. Yay!
14. The photo shows the stew after I added the roux and reduced the sauce while stirring over medium-high heat for about 30 minutes Finally, wash the broccoli, microwave, and add to the stew.
15. While you're boiling down the sauce, taste it.
16. If it's too acidic, add a tablespoon each of jam and mirin.

onion, carrot, mushrooms, broccoli, butter, flour, ketchup, water, cubes, chocolate

Taken from cookpad.com/us/recipes/145109-super-delicious-beef-stew-made-with-homemade-roux (may not work)