Beef Stew - Staff meal in a three-star restaurant in Paris | Kozo Matsuo скачать в хорошем качестве

Beef Stew - Staff meal in a three-star restaurant in Paris | Kozo Matsuo

I often cooked and enjoyed this stew when I lived in the region. I used plenty of wine, so my kitchen is being filled with the rich aroma of the wine.This smell brings me back to Paris! Please try and enjoy cooking. ▷ Ingredients Serves 6-7 800g boneless beef ribs or thighs 200g onion 100g carrot 100g celery 2 cloves of garlic 150g fresh tomatoes 20g flour 800ml red wine 300ml chicken stock Bouquet garni(leeks, thyme and bay leaves) 20g red miso paste 30g tomato paste Olive oil Salt and pepper ［For garnish］ 12 mushrooms 1 carrot 50g unsalted butter ▷Grand Chef MATSUO I, Kozo Matsuo, have more than 50 years of successful restaurant experience at various locations in Europe and Japan. With my French cuisine experience, knowledge and techniques, this channel introduces how to cook typical world cuisines, including Japanese and European home cooking. ▷Kozo Matsuo Experience Kozo Matsuo is the former chef de partie at a French restaurant “ Chez Matsuo”. He was born in 1948. After working at hotels and restaurants in Japan, he studied at hotel school in Switzerland. He worked at well-known hotels and restaurants in Europe. In the 1980s, he opened his French house restaurant “Chez Matsuo” at Shoto, Shibuya-ku, Tokyo in Japan. He retired from the position of a chairman in 2019. ▷Contact: [email protected] ▷Subscribe    / @grandchefmatsuo   ▷Instagram   / grandchefmatsuo   ▷Twitter   / grandchefmatsuo   #beefstew #recipe #japanesestyle #japanese #beefbourguignon