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Japanese Beef Stew
  • 3-4 lb. beef chuck roast, cut into large chunks roughly 3 inches in size
  • 1 onion, peeled and cut in large chunks
  • 1 carrot, peeled and cut Iarge chunks
  • 1 rib of celery, cut in large chunks
  • 2 garlic cloves, peeled
  • 1 can of tomatoes (14 oz.)
  • 100 g tomato paste
  • 1 cup of sake
  • 2 tsp. miso
  • 2 Tbsp. soy sauce
  • 1/2 cup of olive oil
  • 1 Tbsp. honey
  • 1 Tbsp. sugar
  • 1 cube chicken bouillon
  • Salt to taste
  • Freshly cooked rice, for serving
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