Ingredients
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1 (2 1/2 pound) boneless beef chuck roast, cut into 2-inch thick strips
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1 pinch cayenne pepper, or to taste
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kosher salt and freshly ground black pepper to taste
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2 tablespoons peanut oil
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1 tablespoon butter
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3 king trumpet mushrooms, halved lengthwise
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1 medium yellow onion, diced
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¼ cup sake
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½ cup chicken broth
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3 tablespoons yellow miso
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2 tablespoons maple syrup
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2 tablespoons ketchup
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1 tablespoon rice wine vinegar
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¼ cup thinly sliced red chile pepper
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¼ cup thinly sliced green onions
Directions
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Season beef with cayenne pepper, kosher salt, and pepper.
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Heat peanut oil in a pan over high heat. Add beef and brown for 3 minutes on each side. Turn off the heat and transfer beef to a plate.
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Let the pan cool slightly, 1 to 2 minutes. Add butter and melt butter in the residual heat. Turn the heat to medium and add mushrooms, cut-sides down. Cook until mushrooms are light brown, 3 to 4 minutes. Flip and continue to cook until golden, 2 to 3 minutes more. Add onion and season with salt; cook onion until slightly golden, 3 to 4 minutes.
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Pour sake into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in chicken broth, miso, maple syrup, and ketchup, and bring to a simmer. Add browned beef, mushrooms, and any accumulated mushroom juices.
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Reduce the heat to low or medium-low, cover, and simmer until meat is fork-tender, 2 to 3 hours, turning beef halfway through cooking time.
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Stir in green onions, chile pepper, and vinegar. Cover and cook for 5 minutes more. Taste and adjust seasonings.
![looking down at a bowl of miso-braised beef with king mushrooms]()
Dotdash Meredith Food Studios
Chef's Notes
Boneless beef short ribs will also work. You can use vegetable or olive oil instead of peanut oil. You can also use any kind of mushroom if you can't find trumpet mushrooms. Any white wine and vinegar will work for this.
This would still be a world-class vegetarian dish if you take away the beef and use mushrooms only.
Editor's Note:
Please note differences in total time and cooking method when following the Allrecipes magazine version of this recipe. The magazine version makes this stew in a multi-functional pressure cooker (such as Instant Pot).
Nutrition Facts (per serving)
| 608 | Calories |
| 42g | Fat |
| 16g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 608 | |
| % Daily Value * | |
| Total Fat 42g | 54% |
| Saturated Fat 16g | 79% |
| Cholesterol 138mg | 46% |
| Sodium 988mg | 43% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 1g | 3% |
| Total Sugars 10g | |
| Protein 36g | 71% |
| Vitamin C 13mg | 15% |
| Calcium 38mg | 3% |
| Iron 4mg | 24% |
| Potassium 458mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
