Vietnamese Beef Stew (Bo Sot Vang)

 


Ingredients


  • 2 tsp salt
  • ½ tsp. black pepper cracked
  • 1 tsp. coriander ground
  • ⅛ teaspoon cinnamon ground
  • 1kg chuck beef
  • 1 Tbs olive oil
  • 2 carrots sliced
  • 400gr can diced/crushed/whatever tomatoes
  • 6 cloves garlic minced
  • 2 pods star anise
  • 2 bay leaves
  • 1 cup red wine
  • 1 cup water
  • 2 tablespoon tomato paste


Instructions


  • In  small bowl, mix together salt, pepper, coriander, and cinnamon.
  • Cut beef into bite-size pieces and season with spice mixture.
  • In a large saucepan on medium heat add the olive oil, and quickly stir fry the beef cubes.
  • Add the garlic, and continue to cook until the garlic begins to soften. 
  • Decant into a slow cooker
  • Add the carrots, tomatoes, anise pods, and the bay leaves. 
  • Pour in the wine, water, and tomato paste. Stir.
  • High for 3½ to 4 hours.  
  • Serve with plenty of crusty bread. Or that's what the recipe specifies. But Leisa says that I've drunk too much of the cooking red (a very fine and astonishingly cheap Portuguese) to drive to the bakery, so we'll serve it on boring rice. With snow peas.

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