Vietnamese Beef Stew with Red Wine

Beef chunks that melt at the touch of a fork, coated in a glossy, deep red wine sauce. The aroma of star anise, cinnamon, and ginger fills the kitchen as the meat simmers slowly.

• Prep time: 25 min
• Cook time: 120 min
• Difficulty: Medium
• Calories: 750
• Protein: 47 g
• Carbs: 27 g
• Fat: 52 g

Ingredients

• 800 g Beef chuck ( cut into large 4cm cubes )
• 300 ml Red wine ( full-bodied type )
• 300 g Carrot ( in thick slices )
• 1 piece Onion ( sliced )
• 3 piece Garlic ( minced )
• 2 piece lemongrass ( white part only, finely minced )
• 3 piece star anise
• 1 piece Cinnamon stick
• 2 tbsp Tomato caviar
• 1 tbsp Wheat flour
• 3 tbsp Sunflower oil
• 1 tsp Ginger powder
• 2 tbsp fish sauce

Instructions

1. Searing the meat

   In a heavy pot with hot oil, sear the beef chunks on all sides. They should be well-colored, almost crusted. Remove and set aside.

2. Sweating the aromatics

   In the same fat, sauté the sliced onion, pressed garlic, minced lemongrass, and ginger powder. When the fragrance becomes powerful, add the tomato paste and cook for 2 minutes to remove the acidity.

3. Dusting and deglazing

   Return the meat to the pot. Sprinkle the flour over it and stir well to coat every piece. Pour in the red wine and scrape the bottom of the pot to release the browned bits.

4. Slow simmering

   Add the star anise, cinnamon, salt, and pepper. Add enough water to cover the meat. Cover and simmer over very low heat. The sauce should barely bubble.

5. Finishing with vegetables

   Add the carrots cut into large chunks. Continue cooking until the meat falls apart effortlessly and the sauce generously coats the back of a spoon.

Chef's tips

• Don't skip searing the meat; that's where the deep flavor of the sauce is created.
• If the sauce reduces too quickly, add a bit of hot water along the way.
• Make it the day before; it's even better reheated once the spices have fully infused.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.