In the alien wilds of Mira, survival isn’t just about fighting monsters and piloting Skells—it’s also about holding onto the comforts of home. Lin Lee Koo, the mechanical prodigy of Xenoblade Chronicles X, is also an exceptionally skilled cook. She is known for the fine cuisine she whips up in the BLADE Barracks, bringing heart, precision, and a little flair to every meal. One such dish that makes the dinner table in the barracks is Beef Braised in Wine, which is composed of rich chunks of slow-cooked beef in a dark wine sauce. The meat is enhanced by halved mushrooms, strips of sweet carrot, and vibrant broccoli florets.
To bring this dish to life, we will borrow from the traditional French stews, such as Beef Bourguignon, but additionally, we want to add a little Mira flair. We will stew the beef in Zinfandel wine to give a little mod to NLA’s California roots. Additionally, we’ll give it a little Miran umami twist with the addition of Japanese ingredients such as red miso paste and soy sauce. Some Dijon mustard will also provide some unique flavor base to this stew. For the vegetables, seared crimini mushrooms add texture and earthiness, stewed carrots add sweetness and contrast, and bright steamed broccoli, finished with lemon juice add a nice pop of color and vibrance to the deep flavors of the stew.
Instead of a traditional long braise, we will used a pressure cooker to get that same tenderness with a BLADE-appropriate sense of efficiency—because sometimes dinner needs to be ready before your next probe drop or tyrant fight.
The result? A rich, satisfying bowl of comfort that would make Lin proud—and probably impress Vandham, too. Whether you’re cooking to relax after exploring Primordia or just want to bring a taste of New LA to your own kitchen, this dish definitely delivers.
Ingredients
2-3 lbs beef chuck roast or steak
1 large onion, chopped
3 large carrots, chopped
3 cloves garlic, minced
8 oz cremini or button mushrooms, halved
2 cups dry red wine (Zinfandel)
2–3 cups beef broth
2 tbsp tomato paste
1 tbsp soy sauce
½ tbsp red miso paste
½ tbsp Dijon mustard
4–5 sprigs fresh thyme
2 bay leaves
½ tsp salt, plus additional
½ tsp black pepper, plus additional
3 tbsp softened butter
2 tbsp flour
1 head of broccoli, cut into florets
1-2 tsp lemon juice
Olive oil
2-3 lbs beef chuck roast or steak
1 large onion, chopped
3 large carrots, chopped
3 cloves garlic, minced
8 oz cremini or button mushrooms, halved
2 cups dry red wine (Zinfandel)
2–3 cups beef broth
2 tbsp tomato paste
1 tbsp soy sauce
½ tbsp red miso paste
½ tbsp Dijon mustard
4–5 sprigs fresh thyme
2 bay leaves
½ tsp salt, plus additional
½ tsp black pepper, plus additional
3 tbsp softened butter
2 tbsp flour
1 head of broccoli, cut into florets
1-2 tsp lemon juice
Olive oil
Note: This recipe calls for 2–3 lbs of beef chuck, depending on how hearty you want your stew.
- Go with 3 lbs if you’re after that rich, protein-packed bowl that matches the in-game look—big chunks of beef in a bold, dark sauce.
- Stick closer to 2 lbs if you’re serving with rice, bread, or want a more balanced meat-to-veggie ratio.
Start by peeling your carrots and chopping them into 2 inch pieces, and then slicing each piece into quarters. Wash your mushrooms and slice each in half.
Next, pat the beef dry and seasoning it generously with salt and pepper on both sides. Cut the chuck roast into 1 ½ inch cubes.
Place a pressure cooker over high heat, add a tablespoon or two of olive oil and swirl to coat the bottom of the pot. Add the beef cubes. Sear the beef in batches until it’s browned on all sides, approximately 2-3 minutes per side, then remove it from the pot and reserve on a plate. Once you have browned all batches of beef, it’s time to build the aromatic base.
Reduce the heat to low-medium, add the onions, sautéing them for about 3 minutes until softened. Add in the garlic and cook for 1 minute, until fragrant.
Add the tomato paste, red miso paste, dijon mustard, and soy sauce to the onion mixture, and stir through. Allow the mixture to cook for about 1-2 minutes, browning slightly. Add the red wine and deglaze the pot, scraping up the browned bits from the bottom of the pot with a wooden spoon or spatula. Add the beef back into the pot along with 2 cups of beef broth and stir. Add the thyme and bay leaves to the broth.
Secure the lid of the pressure cooker, set it to high pressure, and cook for about 40 minutes. After cooking, allow the pressure to release naturally for about 10-15 minutes, then manually release any remaining pressure. If using a stove top pressure cooker, ensure the burner heat is set to low through the pressure cooking process (You can initially turn the heat up to high in order to bring the pot to pressure. Just be sure to return the heat to low once full pressure is reached.).
Once pressure has been released and you remove the lid, return to low-medium heat. Remove the bay leaves and thyme sprigs, and discard them. Stir in ½ tsp salt and ½ tsp black pepper along with one more cup of beef broth.
Add the carrots to the pot and allow the stew to cook for 10-12 minutes, until the carrots soften.
Add the carrots to the pot and allow the stew to cook for 10-12 minutes, until the carrots soften.
While the carrots are softening, set another pan over medium heat and add one tablespoon of butter. Once the butter has melted, add the mushrooms. Season with salt and black pepper. Allow the mushrooms to sauté for 4-5 minutes, until softened. Remove the pan from the heat and set aside.
In a small bowl, combine 3 tablespoons of softened butter with 2 tablespoons of flour to create a Beurre Manié. Use the tines of a fork to slowly mash the flour onto the butter until they fully combine to form a soft yellow paste.
Set a pot with an inch or two of water over medium heat. Bring the water to a boil and place a steamer insert on the pot. Place the broccoli florets in the steamer and top with a lid. Steam the broccoli florets until vibrant green and just tender, about 5-6 minutes.
Toss the broccoli with a pinch of salt, a crack of black pepper, and 1-2 tsp of lemon juice.
Toss the broccoli with a pinch of salt, a crack of black pepper, and 1-2 tsp of lemon juice.
Once the carrots have softened, gradually stir the Beurre Manié into the sauce until it thickens to your desired consistency. Ensure you stir it in over low heat to avoid any clumping. Once the sauce has thickened, add the mushrooms into the pot and stir to combine. Allow the stew to simmer for another five minutes on low heat to thicken.
Once the stew has finished, ladle it into soup bowls to serve, ensuring each bowl gets a portion of beef, carrot, and mushroom. Garnish each bowl with 2-3 broccoli florets. Enjoy!