- 1/4 cup of olive oil
- 2 lbs of beef tenderloin (use end cuts if you can find them) cut into 1-1/2″ cubes
- 1 750-ml bottle of Burgundy Wine, setting aside 1/4 cup
- 1 cup onions, diced
- 1 tsp garlic, chopped
- 1 oz volume Vietnamese Fish Sauce
- 1/2 cup sweet soy sauce (or regular soy sauce mixed with 1/4 cup of sugar)
- 1 oz Chinese fermented black beans
- 1 oz Sriracha chili garlic sauce
- 1/2 cup carrots, diced
- 1/2 cup parsnips, diced
- 1/2 cup tomatoes, diced (or hand crush canned tomatoes)
- 1/2 cup potatoes, diced
- 1/2 cup button mushrooms, cut in half
- 1 oz volume of cornstarch
Position oven racks so pot will fit and pre-heat oven to 350 degrees
Using an oven-safe, heavy-bottom (minimum 4-quart) pot, heat olive oil on medium high until it shimmers. Cook steak cubes until nicely browned. Don’t overcrowd pan; work in batches if needed. Pour in bottle of wine, reserving 1/4 cup.
Deglaze pan by scraping up the tasty brown bits Add onions, garlic, Vietnamese Fish Sauce, sweet soy sauce, fermented black beans, and Sriracha Sauce. Bring to a slow simmer and cook for 10 minutes. Add carrots, parsnips, tomatoes, potatoes and mushrooms and return to a simmer. Cover with foil or lid and finish in the oven for 25 minutes. Remove pot from oven and set on stovetop with burner off-put a potholder next to it to remind you it is hot! Mix cornstarch and reserved wine into a slurry, and add mixture to pot. Turn heat on medium high and stir about 2 minutes until stew has returned to a simmer and slightly thickened.
Serve in bowls with rice and garnish with chopped parsley
The bold and spicy flavors in this dish are a great match for an earthy and slightly spicy red. Best bets are a French Syrah/Grenache blend or an Australian Shiraz.
Example: Domaine Roger Perrin Chateauneuf du Pape (France) $30.99.
Recipe courtesy of Chef/Owner Binh Phu at Hannah