Serves 4

One day, my family went out for dinner and we went to Date no Gyutan. We ordered the usual gyu tan set and my husband the gyu-tan stew. I tasted his stew and fell really in love with the taste and the texture. I googled for the recipe with the key word “beef stew” and none of them came close to good or tasty. There was even one time that I threw the whole soup, washed the beef then turned in into sukiyaki or semur. It took more than half a year until I saw on TV a chef making demi glace sauce and it looked pretty easy. This was part of learning French culinary art series but made easy for home cooking. OMG..at last I found it. Japanese loves Demi Glace. It is everywhere from hamburger steak sauce, to beef stew to spaghetti. What you can do is make it then store it frozen because it yields a lot.

Ingredients:
500 gr beef with bone
2 cup of diced carrots
2 cup of diced onions
2 cup of diced celery
1 lt bottled thick tomato juice
2 bay leaves
1/3 cup chopped parsley
1/3 cup chopped leek
2 tsp dried thyme
3-5 tbs brown sugar
2-3 tsp salt

How to prepare:
-heat pan with a little oil
-saute the onions and beef
-add the carrots and celery
-add the tomato juice, bay leaves, parsley, leek, and thyme
-add some salt, cook for 2 hours
-add the brown sugar, stir evenly and turn off heat

Note:
-Filter the sauce for preserving the demi glace for other purposes