シチュー（ビーフシチュー）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Cut the beef shank into bite-sized pieces.
Use a fork to poke holes in the beef shank in several places.
Sprinkle salt and pepper on both sides and let stand at room temperature.

Peel the potato and cut into bite-sized pieces.
Fill a bowl with water (not listed), add the potatoes, and soak for 5 to 10 minutes to remove the lye.
Cut the stems off the carrots, peel the skin, and cut into chunks.
Cut the peeled onion into 1/4 skewers, then cut them into 1/3 skewers.
Loosen the skewered onions with your hands and set aside.
Cut the garlic in half, remove the buds and finely chop.
Drain the potatoes.

Heat a frying pan, add beef fat and let it melt.
Stir-fry the garlic until fragrant, then add Step 1 and brown it all over.
Once browned, remove the beef shank into a vat.
Fill the empty frying pan with water and set aside.

Add the water left in the frying pan from step 3 to the rice cooker.
Add honey and mix.
Add (A) and mix.
Add demi-glace sauce.
Pour an appropriate amount of red wine into the demi-glace sauce can, and transfer the remaining demi-glace sauce from the can to the rice cooker along with the red wine.
Add the remaining red wine and mix well.

Put 3 in 4.
Add potatoes, carrots, and onions from step 2 and mix well.
Add bay leaves.
Put it in the rice cooker and cook normally.
When the rice is finished cooking, open the lid and cover the surface with aluminum foil.
Keep warm for 60 minutes.

Open the lid of Step 5 and remove the aluminum foil.
Add salted butter and mix.
Serve in a bowl, drizzle with a small amount of fresh cream (not listed), and top with parsley (not listed) to complete.