Beef Stew

This is a popular dish in Japan and recipes are different by families. I use stew meat (shank) but any part of beef is fine. You can add mushrooms and celeries as well.

Ingredients
Block beef　　　　　700g-1kg
Onion　　　　　　　500g
Carrot　　　　　　　250g
Olive oil　　　　　　15㏄
Canned tomato　　　400g
Water　　　　　　　400㏄
Red wine　　　　　　400㏄
Salt　　　　　　　　15g
Pepper　
Bay leaf　　　　　　3pcs
Thyme　　　　　　　some
Bouillon cube　　　　5g

How to cook
1. Cut beef into about 5cm cubes. Heat olive oil in a stew pan and burn all the sides of the beef. Inside of the beef can be raw. Take out beef from the pan.
2. Cut carrot with 2cm thickness. Slice onions. Cook carrots and onions in the pan that beef has been cooked.
3. Add canned tomato, water, red wine, bay leaves, salt, some pepper, thyme, and bouillon cubes. Let then boil. Remove bubbles. Cook for 10 minutes.
4. Add beef. Cover the pan and cook for 24 hours at a low heat. You can stop heating once in a while.