Wagyu Featherblade Stew
- Prep time 24Hr
- Cook time 2Hr, 30Min
- Technique Stew
- Meat Beef
- Cut Wagyu
- Serves 6
Aussie Wagyu Beef Featherblade Stew
Ingredients
- 2kg Wagyu featherblade
- 300g Pancetta
- 2 Red onions
- 1 Carrot
- 2 Celery sticks
- 6 Garlic cloves
- 1 tablespoon Paprika
- 1 tin Peeled tomatoes
- 500ml Red wine
- 100ml Worcestershire sauce
- 2 litres Beef stock
- 4 Bay leaves
- ½ tablespoon Cumin
- 100ml Olive oil
- ½ bunch Parsley
- ½ bunch Coriander
- 1 Spring onion
- Salt
- Black pepper
Method
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Marinate the meat in red wine for 24 hours.
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Brown the meat with salt, black pepper, and olive oil on medium to high heat.
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Add chopped pancetta and fry for a few minutes.
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Add the chopped onion, celery, and carrot. Cook for 4 minutes on medium heat.
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Add chopped garlic, cumin, and paprika. Fry for 2 minutes and add the wine. Deglaze the pan with the wine and add the chopped tomatoes.
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Cook a bit more and add the Worcestershire sauce. Cook for 1 minute.
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Add half of the herbs and leave the other half to add at the end.
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Add the beef stock and bay leaf. Cook on low heat until tender. Taste to check the salt.
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Add more salt if necessary, then add the remaining herbs.
