Phở Sốt Vang (Beef Stew Phở)
Phở Sốt Vang (Beef Stew Phở)
Ingredients
For the Beef Stew
- 1 1/2 pounds beef finger meat, cut into 1 1/2-inch pieces
- 1 tablespoon ginger, grated
- 1/2 cup red wine, plus 1/2 cup for the stew
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 onion, medium, chopped
- 3 cloves garlic, minced
- 2 tomato, medium, diced
- 4 cups beef broth
- 1 cinnamon stick, 2-inch piece
- 2 star anise, whole
- 2 tablespoons cornstarch
- 2 tablespoons water, for cornstarch slurry
For Serving
- 1 pound phở noodles, fresh or dried, prepared according to package directions
- 2 scallions, chopped, for garnish
- 1/4 cup cilantro, fresh, chopped, for garnish
Instructions
- 1
Place the beef finger meat in a bowl. Add the grated ginger, 1/2 cup of red wine, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper. Mix well to ensure the beef is evenly seasoned. Let it marinate while you prepare other ingredients, about 10 minutes.
⏱️ 10 min
- 2
Heat a large pot or Dutch oven over medium-high heat. Add a splash of cooking oil if needed. Sear the seasoned beef in batches until it is browned on all sides. Once seared, remove the beef from the pot and set it aside.
⏱️ 10 min
- 3
In the same pot, reduce the heat to medium. Add the chopped onion and minced garlic. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the diced tomatoes and continue to cook until they break down and soften, about 5-7 minutes.
⏱️ 12 min
- 4
Pour the remaining 1/2 cup of red wine into the pot with the softened tomatoes and onions. Bring to a simmer and cook briefly for 2-3 minutes to allow some of the alcohol to evaporate.
⏱️ 3 min
- 5
Add the beef broth, cinnamon stick, and star anise to the pot. Bring the mixture to a boil.
⏱️ 5 min
- 6
Return the seared beef to the pot. Reduce the heat to low, cover the pot, and simmer gently until the beef is tender. This process takes approximately 40 minutes.
⏱️ 40 min
- 7
While the beef is simmering, prepare the phở noodles according to package directions. In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a smooth slurry.
⏱️ 5 min
- 8
Once the beef is tender, stir the cornstarch slurry into the simmering stew. Stir continuously until the broth thickens to your desired consistency. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 5 min
- 9
To serve, divide the prepared phở noodles among serving bowls. Ladle the hot beef stew generously over the noodles. Garnish with freshly chopped scallions and cilantro before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Phở Sốt Vang (Beef Stew Phở)
For the Beef Stew
- 1 1/2 pounds beef finger meat, cut into 1 1/2-inch pieces
- 1 tablespoon ginger, grated
- 1/2 cup red wine, plus 1/2 cup for the stew
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 onion, medium, chopped
- 3 cloves garlic, minced
- 2 tomato, medium, diced
- 4 cups beef broth
- 1 cinnamon stick, 2-inch piece
- 2 star anise, whole
- 2 tablespoons cornstarch
- 2 tablespoons water, for cornstarch slurry
For Serving
- 1 pound phở noodles, fresh or dried, prepared according to package directions
- 2 scallions, chopped, for garnish
- 1/4 cup cilantro, fresh, chopped, for garnish
Instructions
- 1
Place the beef finger meat in a bowl. Add the grated ginger, 1/2 cup of red wine, 1 teaspoon of salt, and 1/2 teaspoon of freshly ground black pepper. Mix well to ensure the beef is evenly seasoned. Let it marinate while you prepare other ingredients, about 10 minutes.
⏱️ 10 min - 2
Heat a large pot or Dutch oven over medium-high heat. Add a splash of cooking oil if needed. Sear the seasoned beef in batches until it is browned on all sides. Once seared, remove the beef from the pot and set it aside.
⏱️ 10 min - 3
In the same pot, reduce the heat to medium. Add the chopped onion and minced garlic. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the diced tomatoes and continue to cook until they break down and soften, about 5-7 minutes.
⏱️ 12 min - 4
Pour the remaining 1/2 cup of red wine into the pot with the softened tomatoes and onions. Bring to a simmer and cook briefly for 2-3 minutes to allow some of the alcohol to evaporate.
⏱️ 3 min - 5
Add the beef broth, cinnamon stick, and star anise to the pot. Bring the mixture to a boil.
⏱️ 5 min - 6
Return the seared beef to the pot. Reduce the heat to low, cover the pot, and simmer gently until the beef is tender. This process takes approximately 40 minutes.
⏱️ 40 min - 7
While the beef is simmering, prepare the phở noodles according to package directions. In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a smooth slurry.
⏱️ 5 min - 8
Once the beef is tender, stir the cornstarch slurry into the simmering stew. Stir continuously until the broth thickens to your desired consistency. Taste and adjust seasoning with salt and pepper if needed.
⏱️ 5 min - 9
To serve, divide the prepared phở noodles among serving bowls. Ladle the hot beef stew generously over the noodles. Garnish with freshly chopped scallions and cilantro before serving.
⏱️ 5 min