Diced wagyu chuck, blade, clod or shank are all perfect cuts to use for a slow-cooked hearty winter casserole. When it is cooked for a long time on a low temperature the meat converts into the most scrumptious luscious rich texture. The great thing about this recipe is you just put everything in the pot and pretty much forget about it – the perfect recipe if you have a crock pot. A casserole is always best prepared a day in advance – as it will be extra juicy and tender, and will taste even better the next day. It’s recommended to leave the wagyu to cool completely in the cooking juices then pop them in the fridge overnight.
1.5kg diced Wagyu stew meat
1 tsp salt
Freshly ground black pepper
4 Tbsp flour
3 Tbsp rice bran oil
½ cup each diced carrot, onion and celery
1 Tbsp finely grated garlic
1 Tbsp tomato paste
2 tsp chopped fresh thyme
1 tsp chopped fresh rosemary
4 cups beef stock
800g gold kumara (sweet potato)
2 Tbsp olive oil
1 Tbsp sliced fresh chives
Flaky sea salt
- Season the Wagyu stew meat with salt and pepper then toss through the flour.
- In an oven proof casserole or fry pan, heat the oil until hot then cook the meat in batches until browned all over. Remove meat from the casserole and set aside.
- In the same casserole add 2 more tablespoons of oil, fry the vegetables, garlic and tomato paste for 10 minutes to lightly caramelise.
- Turn the heat up to high.
- Add the beef stock, herbs and browned meat. Bring to the boil then cover with a piece of baking paper and tin foil (this helps to seal the flavours in and prevent excess evaporation).
- Cover with a tight-fitting lid and bake in the oven at 140°C for 3 hours.
- Peel the kumara (sweet potato), cut into large even pieces then bring to the boil in salted water. Simmer for 20 minutes or until cooked, drain then lightly crush with a fork.
- Drizzle over olive oil, sprinkle with chives and season with flaky sea salt.