Miso Beef Stew

Cut the beef into bite-size pieces. Sprinkle with the salt and pepper. Dust with the flour.

Peel the onions and cut each onion into 8 sections.

Peel the potatoes; cut them into 4 to 6 cubes. Cut the carrot obliquely into 8 pieces.

Put 1 tablespoon of the salad oil in a frying pan and add the beef. Fry until the color changes and add the wine. Simmer for 10 minutes on medium heat.

Remove from the pan and add to a pot. Add the beef or chicken soup and bay leaf. Cover and simmer for 30 to 60 minutes on low heat.

Add the remaining salad oil to the frying pan. Add the onion pieces and fry until clear. Add the potatoes, carrot and button mushrooms. Fry for a few minutes.

Add the fried vegetables and mushrooms and the tomato paste to the pot where the beef is simmering. Simmer for 20 minutes more on low heat.

Add the demi-glace sauce. Simmer for 10 minutes on low heat. Put some soup into a ladle. Add the red miso and stir with chopsticks until it is dissolved. Stir into the soup. Remove from heat.