One of the first dishes I learned to cook in college was a beef burgundy stew. I’ve long forgotten that recipe but over the years, I’ve learned how to cook stews. An invaluable lesson I’ve learned is that using red wine to de-glaze a pan is an essential step in creating a delicious gravy. The success of this dish is to forget it–let it cook on the stove on low heat for hours until the gravy thickens and the meat is tender. So good!
Stew Beef with Red Wine and Herb Garnish
Prep time: 20 minutes
Cook time: 2-3 hours
1 to 2 pounds beef brisket, most of the fat removed, cut into one inch cubes
1/4 cup chopped Chinese celery stalks (in Thai, kunchai)
4 large cloves garlic, slivered
1/3 cup red wine
6 baby onions
2 medium potatoes, cubed
2 cups baby carrots
1 1/2 cups pumpkin, cubed
1 to 1 1/2 cups water
Salt and pepper, fish sauce, soy sauce to taste
2 tablespoons Chinese celery leaves, coarsely chopped
2 tablespoons cilantro, coarsely chopped
2 tablespoons scallion, sliced on the bias
Heat about 2 tablespoons oil in a medium pot over medium-high heat. Brown the garlic and Chinese celery for a few seconds. Add the meat and brown it. Add salt and pepper to taste. Pour in the red wine and scrape up the browned bits on the bottom of the pan. Pour the vegetables into the pot. Add the water. Add some salt and pepper. Bring to a boil and reduce heat to low. Let the pot cook about 2-3 hours or until the meat is tender and the gravy has thickened. Taste and adjust seasonings–add some fish sauce or soy sauce or both!
I served the stew beef with red-brown rice. I used one cup red to two cups brown rice and cooked as usual in the rice cooker. I sprinkled the garnish on top of the beef and vegetables. I had a few grape tomatoes so I added them for a pop of bright red color. So simple and so delicious.