flavor	beef
brand	Kewpie
Product weight	1 kilogram
package weight	1.02 kilograms
number of units	1 piece
number of products	1

Ingredients: fond de veau, onion, carrot, tomato paste, chicken extract, beef extract, celery, beef, beef tallow, sugar, salt, yeast extract powder, concentrated grape juice, spice/caramel pigment, thickener (modified starch) , seasonings (amino acids, etc.), (partially contains beef, soybeans, and chicken)
Contents: 1kg
Product size (height x depth x width): 30cm x 3cm x 20cm

Raw materials/ingredients

Fond de veau (manufactured in Japan), onion, carrot, tomato paste, chicken extract, beef extract, celery, beef, beef tallow, sugar, salt, yeast extract powder, concentrated grape juice, spice/caramel pigment, thickener (processed) starch), seasonings (amino acids, etc.), (partially contains beef, soybeans, and chicken)

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Product introduction

A special demi-glace sauce that brings out the umami of the meat and the umami of the stir-fried vegetables and is carefully simmered.
It uses a generous amount of fond de veau and is characterized by its rich flavor and light taste.
We stuck to the homemade fond de veau.
The veal bones are slowly grilled over an open flame, and the moisture in the bones is removed without burning them, bringing out the umami.
It is a fond de veau made by slowly simmering grilled bones and mirepoix in a pot to extract the umami.
A demi-glace sauce with a rich aroma and rich flavor.

Raw materials/ingredients

Fond de veau (manufactured in Japan), onion, carrot, tomato paste, chicken extract, beef extract, celery, beef, beef tallow, sugar, salt, yeast extract powder, concentrated grape juice, spice/caramel pigment, thickener (processed) starch), seasonings (amino acids, etc.), (partially contains beef, soybeans, and chicken)

brand	Kewpie
packing size	23.4 x 15.8 x 2.6cm; 1kg
Maker	Kewpie
raw materials	fond de veau, onion, carrot, tomato paste, chicken extract, beef extract, celery, beef, beef tallow, sugar, salt, yeast extract powder, concentrated grape juice, spice/caramel pigment, thickener (modified starch), seasoning Ingredients (amino acids, etc.), (partially contains beef, soybeans, and chicken)
Product weight	1 Kilograms

Beef stew directly from Aiba chef

Ingredients (for 3 people) Cooking time: about 120 minutes (including 90 minutes of stewing time for meat)

90g potatoes, appropriate amount of salt (for boiling potatoes with salt)

100g onion, 50g carrot

260g beef (for stew), appropriate amount of salt and black pepper (for beef seasoning)

5g salad oil

40g of red wine, appropriate amount of water, 1 bay leaf

Hoshienu demiglace sauce high grade 230g

Italian parsley or watercress (for garnish) to taste

how to make

• Peel the potatoes, cut into large pieces, boil in salted water, and drain.
• Cut the onion into 3 cm squares. Chop the carrots. Cut the beef into 3cm cubes and season with salt and black pepper.
• Sauté (2) in a pan with heated salad oil.
• Add red wine to (3) and evaporate the alcohol, then add water until it is completely covered, add the bay leaf, and simmer for 90 minutes without a lid. (Guidelines for simmering: until the beef is tender and the broth is about half of the ingredients)
• Add "demiglace sauce high grade" and (1) to (4), simmer a little to adjust the concentration, and if necessary, adjust the taste with salt and black pepper.
• Arrange (5) in a bowl and garnish with Italian parsley or watercress.

Introduction of Chef Keiri

After training in Lyon, France, worked as a chef at a restaurant in Tokyo. In 2007, he became the corporate chef of Kewpie Corporation. Since 2012, he has visited the United States every year to observe the latest salad trends. He is involved in the development of products that make Kewpie's vegetables delicious, and the development of creative menus that keep up with trends.

point

• Potatoes will fall apart, so boil them separately and add them to finish.
• Let the meat return to room temperature, season with salt and black pepper, and sauté until lightly browned. (If it is well browned, the hardness of the surface will remain even after simmering.)
• Simmer for at least 90 minutes, preferably 120 minutes, until the meat is tender. Carefully remove the lye that comes out when the meat is simmered.
• In order to allow the "demiglace sauce high grade" to blend with the meat, it's more delicious if you put it in, cover it and simmer it for a little while.