Vietnamese Beef Stew with Red Wine
Ingredients
- 800 gBeef chuck (cut into large 4cm cubes)
- 300 mlRed wine (full-bodied type)
- 300 gCarrot (in thick slices)
- 1 pcOnion (sliced)
- 3 pcGarlic (minced)
- 2 pclemongrass (white part only, finely minced)
- 3 pcstar anise
- 1 pcCinnamon stick
- 2 tbspTomato caviar
- 1 tbspWheat flour
- 3 tbspSunflower oil
- 1 tspGinger powder
- 2 tbspfish sauce
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.
