Recipe: Hashed Beef Stew (Hayashi)
In a stew pot, heat olive oil & butter. Sauté thinly sliced beef (cut into bite size), onion, garlic & mushrooms. Add red wine, beef stock, demi-glace, tomato paste and if you like, bay leaves. Simmer.
In a frying pan, melt butter and add flour, stir until lightly browned. Pour it into the stew. Add worcestershire sauce, soy sauce, salt & white pepper. Also put baby zucchini in and simmer.
Take out the bay leaves. Add finely chopped parsley.
Serve over garlic rice.