Hayashi Rice

Instructions

1. Prepare the beef
   Season the beef slices with salt and pepper. Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat. Brown the beef in batches, about 2-3 minutes per batch. Remove and set aside.
2. Sauté the vegetables
   In the same pot, add 1 tablespoon of oil and butter. Add the sliced onions and cook until they begin to caramelize, about 10 minutes. Add the carrots and mushrooms, and cook for an additional 5 minutes until softened.
3. Create the roux
   Sprinkle the flour over the vegetables and stir continuously for 2-3 minutes to create a roux. This will help thicken the sauce.
4. Add liquids and simmer
   Gradually add the beef stock and red wine while stirring to prevent lumps. Add the tomato paste, Worcestershire sauce, and bay leaves. Return the beef to the pot.
5. Slow cook the stew
   Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 45-60 minutes, until the beef is tender and the sauce has thickened. Stir occasionally to prevent sticking.
6. Adjust seasoning
   Remove the bay leaves. Taste and adjust the seasoning with salt and pepper as needed. If the sauce is too thick, add a little more beef stock. If it's too thin, simmer uncovered for a few more minutes.
7. Serve the Hayashi Rice
   Place a generous portion of warm Japanese rice on each plate. Ladle the beef stew over the rice. Serve immediately for the best flavor experience.