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“The Ultimate Beef Stew: How to Take Your Braised Beef to the Next Level”

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16 November, 2024

Beef Stew with Red Wine: Ingredients and Recipe

Beef: 0.5kg

Potatoes: 2 medium-sized

Red wine: 60ml

Carrot: 1

Ginger: 1 small knob

Tomatoes: 2

Onion: 1

Tapioca starch: 20g

Unsalted butter: 30g

Tomato paste: 15g

Beef stew seasoning packet: 1

A Delicious Way to Cook Beef Stew with Red Wine

A Simple Recipe for Beef Stew with Red Wine

Step 1: Prepare the Ingredients

First, rub the beef with a small amount of salt to remove any unpleasant odors, then rinse with water and set aside to dry. Cut the beef into bite-sized cubes. In a pot, combine some sliced ginger with 500ml of water and briefly scald the beef for 1-2 minutes.

Next, place the beef in a bowl and add the beef stew seasoning packet, red wine, and a pinch of salt. Marinate for 30-40 minutes, ensuring the flavors are well absorbed. During this time, cover the bowl with plastic wrap and refrigerate to maintain the freshness and nutritional value of the meat.

For the accompanying vegetables, remove the stems from the tomatoes, rinse them, and cut them into wedges, removing some of the seeds to reduce sourness. Puree the tomatoes in a blender. Peel and chop the carrots and potatoes into bite-sized cubes. Peel and finely chop the onion.

Peel and slice the ginger into thin, edible pieces. Peel and crush the garlic and shallots, then finely chop them.

Step 2: Cook the Beef Stew

Place a pan on the stove and add the unsalted butter. Turn the heat to medium and melt the butter completely. Add the chopped onion and sauté until golden and fragrant. Then, add the pureed tomatoes and cook for 3-5 minutes, stirring occasionally.

In a separate pot, melt the remaining butter and add the chopped garlic. Sauté until the garlic turns golden and fragrant, then add the marinated beef. Reduce the heat to medium and cook for 5-7 minutes, stirring occasionally, until the beef is browned. Add enough water to just cover the meat.

Step 3: Bring the stew to a rolling boil, then reduce the heat to medium. Simmer the beef for about 15 minutes, or until tender. Occasionally skim off any foam that forms on the surface to ensure a clearer broth. After 15 minutes, add the tomato sauce and continue to simmer for about an hour. Add the carrots and cook for 10 minutes before adding the potatoes and cooking until both vegetables are soft.

Step 4: In a separate bowl, combine the tapioca starch with 2 tablespoons of water and mix well. Slowly pour this mixture into the stew, stirring continuously, until the broth thickens. Finally, add the tomato paste and remaining red wine, and season to taste. Turn off the heat once the desired flavor is achieved.

Step 5: Serving

Serve the beef stew in a bowl, garnished with chopped scallions and cilantro. This dish is best enjoyed with white rice, noodles, or a crusty baguette to soak up all the delicious flavors.