Called bò sốt vang in Vietnamese, this Viet-Franco stew employs readily available ingredients. My version includes lots of vegetables to enhance flavor, textures, and health. See the main post for serving suggestions.
Course: Main Course
Cuisine: Vietnamese
Keyword: stew, wine
Servings: 6
Ingredients
1 ¾poundstrimmed boneless beef chuck,cut into 1 ½-inch cubes
Clovesfrom 1 small head of garlic,halved
About 2 ½ cups red wine,plus more as needed
4 ½tablespoonsneutral oil (such as canola or peanut)
Fine sea salt
Recently ground black pepper
Mounded ¼ teaspoon ground turmeric
¾cupchopped shallot or yellow onion
1 ½teaspoonspacked minced ginger
14.5-ozcan crushed tomatoes
2large celery ribscut into 1-inch pieces
½cupcoarsely chopped cilantro,plus more for garnish
2large bay leaves
1or 2 cinnamon sticks (see Note)
2tablespoonsMaggi Seasoning sauce or Bragg Liquid Aminos,plus more as needed
8ounceslarge cremini mushrooms,trimmed of stems, caps halved
1poundcarrots,scrubbed and cut into bite-size pieces
Granulated sugar, for seasoning
1lime,cut as wedges, for serving
Instructions
Put the beef and garlic into a medium bowl and 2 ½ cups red wine; add more if needed to cover the meat. Cover the bowl and refrigerate overnight or up to 24 hours. Using a mesh strainer, strain the beef, garlic and wine, saving the wine. Let the solids sit for 10 minutes. Transfer the beef to a baking sheet or plate and use paper towel or a clean dish cloth to pat excess moisture from the beef. Season the beef with ¾ teaspoon salt, ¼ teaspoon pepper, and the turmeric, coating well.
Set a 5-quart Dutch oven over medium-high heat and add 3 tablespoons oil. When rippling, add half of the beef, let it sear and gently brown all over then transfer to a plate; repeat to brown the remaining beef, adding 1 tablespoon of oil as needed.
Turn down the heat to medium and add the shallot. Cook for 2 to 3 minutes, until many pieces turn golden, then add the ginger and garlic (from the meat marinade). Cook for about 1 minute, until aromatic, then add the celery, and cook for a few minutes to develop flavor before adding the wine, tomato. Once gently bubbling, add the beef, cilantro, bay leaves, and cinnamon.
Increase the heat to bring the pot to boil, then lower it to gently simmer. Cover and cook for 1 ¼ hours, until the beef is chewy-tender. Uncover and add the carrots. Continue gently simmering for 30 to 40 minutes, covered, until the carrots and beef are just tender. If the stew needs water, add a splash.
Meanwhile, set a large skillet over medium-high heat. Swirl in the remaining 1 ½ tablespoons oil and when rippling, add the mushroom caps. Season with 2 or 3 pinches of salt and a light sprinkling of pepper. When glistening, add 1 ½ teaspoons Maggi and 2 tablespoons red wine. Swiftly stir and cook, until the mushrooms have just softened. Remove from the heat, and let rest.
When the carrots and beef are tender enough, add the mushroom. Cook for another 5 to 10 minutes, to allow flavors to develop. Taste and season with 1 ½ tablespoons Maggi. You may add more Maggi for umami depth but it will darken the sauce. Use salt if you care about the color. To curb any tart edge, season with sugar by the ½ teaspoon. Add pepper for pungent heat.
Let the stew rest, uncovered, for about 10 minutes before serving with a sprinkle of cilantro and lime wedges, if you like. Warn diners about the bay leaf and cinnamon sticks, if you have not removed them while dishing the stew up.
Notes
Use 2 cinnamon sticks if your wine is bold and can take the extra spice notes.