Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
- 3 LB Double 8 Cattle Company Fullblood Wagyu Beef for Stewing (cut into 1-inch cubes)
- 1/3 CUP Flour
- 2 TBSP Grapeseed Oil
- 2/3 CUP Red Wine
- 4 CUP Beef Stock
- 2 Bay Leaves
- 2 TBSP Fresh Thyme (minced)
- 2 Yukon Gold Potatoes (cut into 1-inch cubes)
- 2 Stalks Celery (cut into 1/2-inch pieces)
- 2 Carrots (peeled and cut into 1/2-inch pieces)
- 1 Large Yellow Onion (cut into 1/2-inch pieces)
- 4 Garlic Cloves (minced)
- 2 TSP Kosher Salt
- 6 OZ Tomato Paste
- 1 TSP Freshly Ground Black Pepper
- 3 TBSP Balsamic Vinegar
PREPARING THE FULLBLOOD WAGYU BEEF FOR STEWING AND VEGETABLES
In a bowl, mix the Fullblood Wagyu beef for stewing until the pieces are fully coated with 1/3 cup of flour, 2 teaspoons of kosher salt, and 1 teaspoon freshly ground black pepper.
Heat 2 tablespoons of grapeseed oil in a large sauté pan over medium-high heat. Sear the pieces of beef for 4 minutes until all sides are nicely browned.
Remove the Fullblood Wagyu beef from the pan, and place it in the crock pot. Set aside.
Add the cut onions, carrots, and celery to the pan, as well as 6 ounces of tomato paste.
Cook for 5 minutes.
Deglaze the pan with red wine, and cook for 3 minutes.
Add the beef stock and garlic cloves to the pan. Cook for 5 minutes.
Pour this mixture over the Fullblood Wagyu beef in the crockpot. Add the thyme and bay leaves to the crockpot.
Cook all ingredients for 5 hours in the crockpot.
Add the cut potatoes to the crockpot.
Cook ingredients (including potatoes) for an additional 2 hours.
Add the balsamic vinegar to the cooked beef stew.
Season with kosher salt and freshly ground black pepper. Add more balsamic vinegar (to taste) if needed.
Serve, and enjoy!