Beef Stew in Red Wine Sauce: A Delicious, Tender Dish
Ingredients:
– Beef: 500g (preferably beef shank or thigh)
– Red wine: 200ml
– Tomatoes: 3 (tomatoes add a nice color and thickness to the sauce)
– Carrot: 1
– Potatoes: 2
– Onion: 1
– Shallot, garlic, ginger
– Spices: Cooking oil, salt, pepper, fish sauce, seasoning powder, turmeric powder, arrowroot starch, five-spice powder, bay leaf
Tasty Beef in Red Wine Sauce
Cooking Instructions for Tender Beef in Red Wine Sauce
Step 1: Prepare the Beef
Rinse the beef and, if desired, soak it in a brine solution to eliminate any odors. Cut the meat into 3-4cm cubes. Marinate with 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. Mix well and let the beef absorb the flavors for about 60 minutes.
Step 2: Prepare the Vegetables
Wash the tomatoes, remove the seeds, and cut them into wedges. Peel and wash the carrots and potatoes, then cut them into bite-sized pieces. To prevent the potatoes from turning brown, you can soak them in a brine solution after peeling. Peel and chop the onion into wedges. Peel and mince the shallot, garlic, and ginger.
Step 3: Sauté the Beef Before Stewing
Heat some cooking oil in a pot. Add the minced shallot, garlic, and ginger, sautéing until fragrant. Toss in the tomatoes and cook until they soften and release their colors. Quickly stir-fry the marinated beef over high heat to seal in the juices.
Once the meat is seared, pour in the remaining red wine and mix well to infuse the beef with the wine’s aroma.
Step 4: Stew the Beef
After stir-frying the beef, add enough water 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, add more boiling water as needed.
Once the beef is tender, add the carrots and potatoes to the pot and continue stewing until the vegetables are soft. Finally, add the onion and adjust the seasoning to taste. To thicken the dish, stir in 1-2 tablespoons of arrowroot starch slurry and simmer for another 3 minutes.
The Art of Stewing Beef in Red Wine Sauce
Step 5: Serve
When the vegetables are soft and the beef has reached your desired tenderness, turn off the heat. Dish out the beef stew, garnishing with freshly ground pepper and a bay leaf (if desired) for added appeal.
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