Beef Stew in Red Wine Sauce: A Delicious, Tender Dish
– Beef: 500g
– Red wine: 200ml
– Tomatoes: 3
– Carrot: 1
– Potatoes: 2
– Onion: 1
– Shallots, garlic, ginger
– Spices: Cooking oil, salt, pepper, fish sauce, seasoning powder, turmeric powder, cassava starch, five-spice powder, bay leaf.
A Delicious Take on Beef Stew in Red Wine Sauce
How to Make Tender and Flavorful Beef Stew
Step 1: Prepare the Ingredients
Rinse the beef and marinate it in a mixture of 1 tablespoon of cooking oil, 1 teaspoon of salt, 1 teaspoon of seasoning powder, 1 teaspoon of pepper, 1 teaspoon of five-spice powder, 1 tablespoon of red wine, and 1/2 teaspoon of turmeric powder. Cut the beef into bite-sized cubes (around 3-4cm) before marinating. Let the meat absorb the flavors for about 60 minutes.
For the tomatoes, wash and remove the seeds, then cut them into wedges. Peel and wash the carrots and potatoes, cutting them into similar-sized pieces. To prevent the potatoes from turning brown, soak them in salted water after peeling. Peel and wedge the onion. Peel and finely chop the shallots, garlic, and ginger. Mix the cassava starch with 2 tablespoons of water and set aside.
Step 2: Cook the Beef
Heat some cooking oil in a pot and add the chopped shallots, garlic, and ginger. Once fragrant, add the tomatoes and cook until soft and colorful. Then, add the marinated beef and quickly stir-fry on high heat to seal in the juices.
Pour in the remaining red wine and mix well to infuse the beef with its aroma. After stir-frying, add enough water to cover the meat and bring it to a boil. Reduce the heat, cover, and simmer for about 60 minutes, or until the beef is tender. If the water level drops, feel free to add more boiling water during the cooking process.
The Quick Way to Tenderize Beef
Step 3: Add the Vegetables
Once the beef is tender, add the carrots and potatoes to the pot and continue simmering until they are soft. Finally, add the onion and adjust the seasoning to taste. To thicken the stew, stir in 1-2 tablespoons of the prepared cassava starch mixture and boil for another 3 minutes.
Step 4: Serve
When the vegetables are soft and the beef is melt-in-your-mouth tender, it’s time to plate. Serve the beef stew in bowls, garnished with freshly ground pepper and a bay leaf (if desired) for an extra touch of elegance.
Note: You can use white wine, beer, or other types of wine for this dish. Alcohol helps tenderize the meat during cooking.
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