Ingredients for Beef Stew with Red Wine Sauce
– Beef: 500g, preferably with some tendon and fat for better taste
– Red wine: 200ml
– Tomatoes: 3, which help create a thick and colorful sauce
– 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.
How to Braise Beef to Perfection
A Quick and Delicious Recipe for Braised Beef in Red Wine Sauce
Step 1: Prepare and Marinate the Beef
Start by rinsing the beef with water, optionally soaking it in diluted salt water to eliminate any unpleasant odors. Cut the meat into bite-sized cubes, approximately 3-4cm in length. Marinate the beef with 1 tablespoon of cooking oil, 1 teaspoon each of salt and seasoning powder, 1 teaspoon of pepper, 1 teaspoon of five-spice powder, 1 tablespoon of red wine, and 1/2 teaspoon of turmeric powder. Mix well and let the beef absorb the flavors for about 60 minutes.
Step 2: Prepare the Other Ingredients
Rinse the tomatoes, remove the seeds, and cut them into wedges. Peel and rinse the carrots and potatoes, then cut them into similar-sized pieces. To prevent the potatoes from turning brown, you can soak them in diluted salt water after peeling. Peel and rinse the onion, then cut it into wedges as well. Peel and finely chop the shallots, garlic, and ginger. Dilute the cassava starch with 2 tablespoons of water and set it aside.
Step 3: Stir-fry the Beef Before Stewing
Heat some cooking oil in a pot and add the chopped shallots, garlic, and ginger. Once they become fragrant, add the tomatoes and cook until they soften and release their vibrant color. Then, add the marinated beef and quickly stir-fry it over high heat until the meat is slightly browned.
At this point, pour in the remaining red wine and mix well to ensure the beef absorbs the wine’s aroma.
The Secret to Tender Braised Beef
Step 4: Braise the Beef in Red Wine Sauce
After stir-frying the beef, add enough water to the pot to cover the meat. Bring it to a boil, then reduce the heat to low, cover, and simmer for 1-1.5 hours until the beef is tender. If the water level drops during cooking, feel free to add more boiling water as needed.
Once the beef is tender, add the carrots and potatoes to the pot and continue simmering until the vegetables are soft. Finally, add the onion and adjust the seasoning to your taste. To thicken the stew, stir in 1-2 tablespoons of diluted cassava starch and cook for another 3 minutes.
Step 5: Serve and Enjoy
When the vegetables are soft and the beef has reached your desired tenderness, it’s time to plate the dish. Serve the beef stew in bowls, garnishing with a pinch of ground pepper and a bay leaf (if desired) for added appeal.
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