Miyazakigyu & Stout Stew: A Rich, Comforting Dish for Elevated Dining

Miyazakigyu A5 is renowned for its unparalleled marbling, buttery texture, and deep umami flavor. When slow-simmered in a rich stout beer broth, the result is a luxurious stew that transforms comfort food into a gourmet experience. This Miyazakigyu & Stout Stew is perfect for cozy evenings and special occasions, offering an indulgent take on a classic dish.

Why Use Miyazakigyu A5 Wagyu for Stew?

Unlike conventional beef, Miyazakigyu A5 is highly marbled, meaning that even slow-cooked cuts remain incredibly tender and flavorful. The slow braise allows the intricate marbling to melt into the sauce, creating a velvety texture and depth of flavor that simply can’t be achieved with standard beef.

The Perfect Pairing: Stout Beer and Wagyu

A dark stout beer brings out the richness of Miyazakigyu beef, adding roasted malt flavors and subtle bitterness that balance the meat’s natural sweetness. Combined with a savory broth, aromatic vegetables, and a touch of Dijon mustard, this stew develops a deep, layered taste profile that lingers with every bite.

Ingredients:

  • 12 oz Miyazakigyu stew cubes

  • 1 bottle (12 oz) dark stout beer

  • 2 cups beef broth

  • 2 carrots, sliced

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 2 tbsp tomato paste

  • 1 tbsp Worcestershire sauce

  • 1 tsp Dijon mustard

  • 1 bay leaf

  • 1 tbsp butter

  • Salt and pepper to taste

Instructions:

1. Sear the Miyazakigyu

In a heavy-bottomed pot or Dutch oven, melt butter over medium-high heat. Pat the Miyazakigyu stew cubes dry, season with salt and pepper, and sear them until deeply browned on all sides. This step locks in flavor and builds a rich base for the stew.

2. Sauté the Aromatics

Add the chopped onions, minced garlic, and sliced carrots to the pot. Cook until the onions turn translucent and the vegetables begin to soften, about 5 minutes.

3. Build the Flavor

Stir in the tomato paste, allowing it to cook for a minute to develop a deeper umami taste. Then, pour in the stout beer, using a wooden spoon to scrape up any browned bits from the bottom of the pot. This deglazing step ensures all the caramelized flavors are incorporated into the stew.

4. Simmer to Perfection

Add the beef broth, Worcestershire sauce, Dijon mustard, and bay leaf. Bring to a gentle simmer, then reduce the heat to low. Let the stew cook uncovered for about 2 hours, stirring occasionally, until the beef is melt-in-your-mouth tender and the sauce has thickened.

5. Adjust Seasoning & Serve

Taste the stew and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf before serving. Pair this rich, velvety dish with creamy mashed potatoes or a slice of rustic bread to soak up the decadent sauce.

Expand Your Comfort Food Game

This Miyazakigyu & Stout Stew is an exquisite way to enjoy one of the finest beef varieties in the world. Whether you're preparing it for a weekend dinner or a special gathering, the balance of Wagyu’s buttery richness and the deep malt notes of stout beer creates a stew that is truly unforgettable.

Looking for More Ways to Indulge?

Explore our exclusive selection of Miyazakigyu A5 and other premium Wagyu cuts at The Wagyu Shop. Bring home the finest beef for an elevated dining experience.