My favorite part about Japan is that you can find wagyu everywhere, and cheap enough that I can use it to make beef stew without feeling guilty!

[Ingredients]
1 – 1.5lbs of beef (wagyu round used in video)
1 garlic
1 onion
2 carrots
2 sticks of celery
Lots of butter
Flour
1 bottle of cheap red wine (cabernet sauvignon used in video)
300ml chicken broth
Bay leaves & thyme
1 bunde each of shimeji & maitake mushrooms
1.5 tbsp tomato paste
2 tbsp red miso
2 tbsp Worcestshire sauce

1. Cut up beef into large pieces, cover in salt & pepper, saute all sides in high heat.
2. Lower heat, cover in flour, saute for a bit.
3. Add butter, garlic cloves, & thyme. Keep on sauteing, then put into a pot.
4. Cut up veggies into large pieces.
5. Saute in high heat, lower heat, then add flour & butter.
6. Saute for a bit, then put into pot.
7. Pour red wine, leaving a little bit left. Pour chicken broth.
8. Bring to boil as you scoop out the foam.
9. Lower the heat then add tomatoe paste, red miso, & bay leaves.
10. Mix it up & simmer for ~2 hours.
11. Saute shimeji & maiteke shrooms in butter, add into pot.
12. Add worcestshire sauce & more butter. Mix it up.
13. Boil remaining wine, pour into pot along with salt & pepper. Mix & enjoy!

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