Wagyu Beef Spring Stew

Wagyu Beef Spring Stew

January 11, 2018


Wagyu Stew Recipe

Stew is not just for Fall. This stew is definitely a Spring thing. Bright veggies and fresh herbs make for a gorgeous and tasty all-in-one meal.  

Wagyu Spring Stew Recipe                  

 Serves 6


  • 1 Lone Mountain Wagyu English Roast, approximately 3 pounds
  • Salt and black pepper
  • 3 branches thyme
  • 3 sprigs parsley
  • 2 bay leaves
  • 2 tbsp. vegetable oil
  • 1 small onion, coarsely chopped
  • 1 medium carrot, peeled and coarsely chopped
  • 1 rib celery, coarsely chopped
  • 1 clove garlic, minced
  • 1/3 cup tomato sauce
  • 1 ½ cup red wine
  • 1 ½ cup beef stock
  • 1 cup fresh peas
  • 9 baby carrots, peeled
  • 1 ½ lbs. new potatoes


  1. Set oven rack to lower third of the oven and then preheat to 325°. Generously season roast with salt and pepper. Tie the thyme, parsley and bay leaves together with kitchen twine and set aside.
  1. Heat oil in a large dutch oven over medium-high heat. Add beef and sear until well browned on all sides. Set beef aside. Reduce heat to medium. Add onion, carrot and celery and cook, stirring often, until well browned, about 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce and herb bouquet. Add wine and stock and cook, scraping up browned bits stuck to the bottom of the pan. 
  1. Return beef to the pot, cover and place in the oven. Braise until beef is very tender, 3 to 3 ½ hours. Meanwhile, bring a pot of water to a boil. Add peas and blanch for 1 minute. Use a slotted spoon to scoop out the peas. Add the carrots to the boiling water and cook until tender, 3-4 minutes. Lift carrots from boiling water and add to the peas. Add potatoes to the pot and boil until tender when pierced with the tip of a small sharp knife, 8-10 minutes.
  1. Carefully lift beef from the pot and set on a cutting board. Remove and discard the herb bouquet. Using an immersion blender, puree the vegetables and cooking liquid until smooth. Adjust the seasoning. Add the peas, carrots and potatoes to the sauce and keep warm over low heat. Thinly slice or shred beef and return to the sauce. Gently heat until everything is good and hot.

Purchase your Wagyu English Roast today by clicking HERE

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