My New Year blogging was greeted with erratic internet issues since international links were disrupted by the Taiwan earthquake a week earlier. (Guess how long did it take to post this entry and upload all the photos?) Oh well… not to mention few projects that may or may not mean big bucks that kept us real busy. Anyways, here’s one before I go back to work. We were given a bottle of Beijing wine last Christmas and had few cups left that I experimented on beef stew.
But before we get to the recipe check out A‘s Paris Baguette birthday cake next to the bottle of Beijing red wine. Oh yeah babaw lng ng kaligayahan namin but we think we are in love with this Korean-owned bakery what with its cakes and pastries filled with crazy creamy goodness, lots of real butter and sugar and heavenly goodness of what-nots. Even the sandwiches are great!
1 large onion, chopped
5 tbsp of crushed garlic
1 cup Beijing red wine
1 bowl of sliced button mushrooms
About 10 pcs of peppercorns, crushed
1 tsp of cornstarch
Cut the beef into bite-size pieces or make slices through 1 big chunk. Marinate it overnight with 1/2 cup red wine, crushed peppercorns and salt.
Transfer the marinade to a pot. Add 4 to 5 cups of water and bring to a boil. Add in the onion and simmer for 2 to 3 hours or until the beef is tender, adding more water when necessary.
Remove the beef from the broth. Melt butter in a non-stick pan. Fry the chopped garlic until fragrant then brown the beef over medium heat for 2 to 3 minutes. Remove and arrange in a serving platter.
Add the mushrooms (and more chopped onions if desired) on the pan and cook for another minute, stirring constantly. Pour in 1/4 to 1/2 cup of red wine and the remaining broth. Adjust the taste with salt and simmer for another 3 minutes. In a small cup, half-full with water, whisk cornstarch and water until smooth and stir into the sauce pan. Cook, stirring constantly, until thick. Pour over the beef and serve.
And we had fresh strawberries for dessert!