Round Up Wagyu Saikoro Stew

"Round Up Stew" is not simply opening a can of Dinty Moore and nuking it! This new stew concept is a quick and easy flavor layer stew; the ultimate comfort food to warm the heart and fill the belly!

Each component of the stew is prepared separately to create powerful unique flavors. First the Vegetables, then the meat, lastly, the Au Jus Gravy (French for "with juice"). To serve we combine all three for an amazing synthesis of complementary savory flavors and exciting textures!

Yield: 4 Servings

Time to Prepare: 20 minutes

Time to Cook: 30 minutes

All Ingredients

For the Vegetables

  • 3 carrots peeled and cubed
  • 6 medium red potatoes peeled and cubed
  • 1 small / medium sweet onion cubed
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon orange zest
  • 1 tablespoon juice from fresh orange
  • 1 tablespoon real maple syrup
  • 3 tablespoons Butter
  • 1 teaspoon dry thyme
  • Salt and Pepper to taste

For the Meat

  • 4 Saikoro Wagyu Cubed Steaks

Instructions

For the Vegetables

  1. Preheat the oven to 350°F.
  2. Line a sheet pan with parchment paper or stick free aluminum foil.
  3. Place all carrots in a row, potatoes in a row and onions in a row all on the same sheet pan.
  4. Sprinkle the onions with the balsamic vinegar.
  5. Cut up butter in small pieces and distribute on potatoes.
  6. Sprinkle dry thyme on potatoes.
  7. Sprinkle orange juice, zest, and maple syrup on carrots.
  8. Salt and pepper all vegetables lightly.
  9. Bake at 350°F for 20 minutes, then turn heat up to 400°F for an additional 10 minutes. Vegetables should be tender when pierced with a fork and browned.

For the Wagyu Saikoro

  1. Bring the Saikoro Steak to room temperature.
  2. Dry meat with a paper towel.
  3. Heat a heavy skillet over high heat.
  4. Once the skillet is hot add the Wagyu, turning the Wagyu frequently to obtain an even caramelization and browning on all four sides of the Wagyu. Do not overcook, your finished product should be brown on the outside and rare on the inside. (Dry meat and high heat is the key to browning the Wagyu).
  5. Add the roasted vegetables into the pan with the Wagyu.

Serve Jus, gravy on the side. You can use a high-quality pre-made gravy or Jus or thickened stock or make your own gravy with bone broth and a thickening agent. Béarnaise Sauce, Peppercorn Sauce, or Mustard Sauce are a nice twist as well.