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1
Cut the beef shank into big bite sized portions.
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2
Put in a shallow container, soak in 1/2 of the red wine (360 ml) at room temperature for 30 minutes.
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3
Heat olive oil in a frying pan, brown the beef shank well on all sides over medium heat.
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4
Keep the wine in the container.
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5
When browned, add the wine from the container (Step 2) and bay leaf and simmer in this frying pan over low heat for 30 minutes.
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6
Cut the ingredients into bite sized pieces and soak the potatoes in water.
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7
Cut the celery into 5mm strips.
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8
Cut the root ends off the shimeji mushrooms and shred into small clumps.
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9
Coat a thick pan with some olive oil, add the vegetables from Step 4 (except the potatoes) and stir fry over medium heat.
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10
When everything is evenly cooked, add the beef and sauce from Step 3 and the remaining wine from Step 1.
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11
If you don't like wine, add water (360 ml) instead.
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12
Turn the heat up to high, bring to a boil and simmer for 5~10 minutes and skim off the scum really well.
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13
If you don't bring it to a boil and simmer properly, it will be very sour.
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14
Cover with a lid and turn the heat down to very low and simmer for about 1 hour.
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15
It may burn depending on your pan, so check from time to time.
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16
Remove the bay leaf, add the potatoes and simmer over low heat for 30 minutes.
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17
If the sauce has reduced too much, add some water (not listed in the ingredients).
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18
Turn off the heat, break apart the roux and add to the pan and stir.
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19
When it has dissolved, simmer over low heat.
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20
It's done when the sauce has thickened .
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21
Transfer to a serving plate.
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22
Serve with heavy cream to taste.
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23
You can transform the left-over beef stew into pasta sauce.
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24
Beef Stew Fettuccine..
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25
I bought a skillet, so I used it to warm up the stew.
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26
Topped with chrysanthemum greens
