- 1/4 cup olive oil
- 2 lbs beef tenderloin (use end cuts if you can find them) cut into 1-1/2″ cubes
- 1 750-ml bottle 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 to fit cooking pot, 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 pot holder 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 two minutes until stew has returned to a simmer and slightly thickened.
Serve in bowls with rice and garnish with chopped parsley
Wine suggestion from Tracy:
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.
Words by Tracy Anderson / Recipe by Chef Phu of Hannah's