Beef stew is one of the quintessential cold-weather foods, as it is hearty, comforting, and has stood the test of time, beloved in many cultures around the world. It's a culinary masterpiece that combines tender pieces of beef with a rich, flavorful broth, complemented by an assortment of vegetables and aromatic herbs and spices. Savory miso is only a natural addition!
The process of making beef stew often begins with searing chunks of beef in a hot pan to lock in their juices and enhance their flavor. Then, onions, garlic, and other vegetables like carrots, celery, and potatoes are sautéed to create layers of savory goodness. We wanted to remix it a little by adding ginger and chili paste with the other aromatics for some round Japanese-inspired flavors.
The beef and vegetables are then simmered together in a seasoned broth, allowing the flavors to meld and develop into a delectable symphony of taste. Sake and miso are also added for a level up in the umami category!
In addition to its delicious taste and comforting qualities, beef stew is also a versatile dish that can be customized to suit different tastes and dietary preferences, making it a timeless favorite for generations to come. Some people make it with sietan or other vegan substitutes.
The differentiating ingredient here is miso, a traditional Japanese seasoning. It is crafted through a meticulous fermentation process that imbues it with its unique flavor profile and nutritional benefits. The main ingredients of miso are soybeans, salt, and koji, a type of mold spore culture.
The process begins with soaking and cooking soybeans, which are then mixed with koji and salt. This mixture is left to ferment for a period ranging from a few months to several years, depending on the desired flavor and texture. During fermentation, the koji mold breaks down the complex carbohydrates in the soybeans into simple sugars, which are then further transformed into a medley of savory, sweet, and umami flavors.
The resulting miso paste can vary in color, texture, and taste, ranging from light yellow to deep brown, smooth to chunky, and mild to intensely savory. Lighter miso, such as white or yellow miso, tends to have a milder, sweeter flavor, while darker miso, like red or brown miso, boasts a richer, more robust taste with pronounced umami notes.
The taste of miso is often described as complex and deeply satisfying, with layers of sweetness, saltiness, and umami that linger on the palate. Its versatility extends beyond traditional Japanese cuisine, as it can be used to enhance the flavor of soups, marinades, dressings, and even desserts, adding depth and richness to a wide array of dishes.
With all that umami, it’s best to balance with something sweet and sour, which is why we topped the stew with some pickled radishes! These are good on almost everything and add a welcome crunch to the dish when evetrything else is relatively soft.
With all that umami, it’s best to balance with something sweet and sour, which is why we topped the stew with some pickled radishes! These are good on almost everything and add a welcome crunch to the dish when evetrything else is relatively soft.
Each spoonful of beef stew offering a harmonious balance of super tender meat, hearty vegetables, and a savory broth that warms the soul. Whether enjoyed on a chilly winter evening or as a comforting meal on a rainy day, beef stew has a way of bringing people together and creating cherished memories around the dinner table. Leftovers are the best, if it lasts that long!
Miso Mushroom Beef Stew with Pickled Radishes
Warming beef stew is a must in these early spring days, especially when the earthy flavor of mushrooms and savoriness of miso are invited to the party! Serve it with crispy Brussels sprouts, fiery chili crisp, and zippy pickled radishes for a bowl you won't forget.
Recipe and Photography by Sam Burgess
Forge To Table Knives
Prep Time: 30 minutes
Cook Time: 3 hours
Servings: 6
Ingredients:
Pickled Radishes
⅓ cup hot water
1 teaspoon of kosher salt
1 heaping tablespoon of sugar
⅓ cup white vinegar
1 cup sliced watermelon radishes (or other colorful radish)
Miso Beef Stew
1 cup dried shiitake mushrooms (1-½ ounces)
¾ cup all-purpose flour
Kosher salt, to taste
Mushroom bouillon, to taste
Freshly cracked black pepper, to taste
2 pounds beef chuck or stew meat, cut into 2-inch cubes
4 tablespoons canola or vegetable oil
1 cup carrots, sliced into medallions
1 cup celery, chopped
2 cups yellow onion, chopped
2 tablespoons garlic, minced
1 tablespoon ginger, minced
2 tablespoons chili garlic paste
1 cup sake
4-6 cups beef broth, homemade or store-bought
3 tablespoons white miso or red miso
2 bay leaves
1-½ pounds Brussels Sprouts, quartered
3 tablespoons extra virgin olive oil
Chili crisp, for garnish
Toasted bread, for garnish
Directions:
PICKLES. In a jar or pint container, combine hot water, kosher salt, and sugar and stir until dissolved. Add the white vinegar and stir to combine. Using a Forge To Table 6” Utility Knife, thinly slice the watermelon radishes before submerging them into the brine. Set aside and let marinade for at least 4 hours.
SHIITAKE. Place dried shiitake mushrooms into a medium heatproof bowl and pour in boiling water until submerged. Let steep and soften for at least 10 minutes. Squeeze excess moisture from the mushrooms, but don’t discard the broth. Slice the mushrooms and set aside.
BEEF. In a large bowl, combine flour with a heavy pinch of kosher salt, a heavy pinch of mushroom bouillon (optional), and a pinch of black pepper. Add cubed beef and toss until the pieces are coated. Shake off excess flour and stack beef onto a large plate. Discard extra flour.
SEAR. In a large soup pot or Dutch oven over medium-high heat, add canola oil or vegetable oil. Once it’s shimmering, sear the beef cubes to get a brown crust on the outside, which is best done in batches. Place back onto the plate and set aside.
AROMATICS. Once all the beef is seared off, add the carrot medallions, chopped celery, and chopped onion and cook, stirring often, until they start to soften, about 3 minutes. Add the minced garlic, ginger, and chili garlic paste, and cook until fragrant, about 1 minute. Add sake and cook until almost completely evaporated, about 2 minutes more.
SIMMER. Add the seared beef back to the pan, bay leaves, and shiitake liquid. Add more beef broth to submerge all the meat and vegetables. In a small bowl, add miso and ½ cup beef broth and stir well to loosen the miso. Stir the miso mixture into the stew. Bring to a simmer, lower heat to low, cover, and cook for about 2-3 hours, or until the beef is super tender.
SPROUTS. Meanwhile, preheat oven to 425F degrees. Toss the quartered Brussels sprouts with extra virgin olive oil, a pinch of salt, and freshly cracked black pepper. Arrange on a baking sheet cut-side down.
ROAST. Place in the oven and roast for 10 minutes before taking out, flipping the sprouts onto the other side, and roasting until browned and lightly charred, about 6-8 minutes more. Remove from oven, toss with a few spoonfuls of chili crisp, and let cool.
FINISH. Check if the stew is ready by tasting a piece of the beef. It should be very tender, if not, continue cooking in 20-minute increments until the desired texture. Taste and adjust the seasoning with more mushroom bouillon, salt, and pepper to taste.
SERVE. Ladle into bowls and top with crispy roasted Brussels sprouts, pickled radishes, and chili crisp. Serve with toasted bread for dipping. Enjoy!
Chef’s Notes:
Watermelon radishes are the favorite for pickling, but regular red radishes work excellently!
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