Ingredients with Measurements:
- 2 lbs. beef chuck, cut into 1-inch cubes
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp. tomato paste
- 2 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 cups lepet (Burmese fermented tea leaves)
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
3. Add the beef cubes and brown on all sides, about 5-7 minutes.
4. Remove the beef from the pot and set aside.
5. Add the chopped onion to the pot and sauté until translucent, about 5 minutes.
6. Add the minced garlic and tomato paste and cook for another 2 minutes.
7. Pour in the beef broth and red wine, and stir to combine.
8. Add the bay leaves, dried thyme, salt, and black pepper.
9. Return the beef to the pot and stir to coat in the sauce.
10. Cover the pot with a lid and transfer to the preheated oven.
11. Cook for 2-3 hours, or until the beef is tender and the sauce has thickened.
12. Remove the pot from the oven and stir in the lepet.
13. Let the stew sit for 5-10 minutes to allow the lepet to soften and meld with the flavors of the stew.
14. Serve hot, garnished with fresh herbs or chopped peanuts, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 12g
Protein: 48g
Sodium: 1100mg
Substitutions for ingredients:
- Beef chuck can be substituted with other cuts of beef, such as stew meat or brisket.
- Vegetable oil can be substituted with olive oil or canola oil.
- Red wine can be substituted with beef broth or water.
- Lepet can be substituted with other fermented tea leaves or pickled vegetables.
Variations:
- Add diced potatoes, carrots, or other vegetables to the stew for a heartier meal.
- Use chicken or pork instead of beef for a different flavor profile.
- Add a splash of fish sauce or soy sauce for extra umami flavor.
Tips and tricks:
- Brown the beef in batches to ensure even cooking and browning.
- Use a good quality red wine for the best flavor.
- Let the stew sit for a few minutes before serving to allow the lepet to soften and meld with the flavors of the stew.
Storage instructions:
Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in individual bowls, garnished with fresh herbs or chopped peanuts.
Garnishes:
Fresh herbs, such as cilantro or parsley, chopped peanuts, or sliced green onions.
Pairings:
Serve the stew with a crusty bread or rice to soak up the flavorful sauce.
Suggested side dishes:
Steamed vegetables, such as broccoli or green beans, or a simple salad.
Troubleshooting advice:
- If the stew is too thick, add a splash of beef broth or water to thin it out.
- If the beef is tough, cook for an additional 30 minutes to an hour, or until tender.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lepet is a traditional Burmese fermented tea leaf that is often used in salads or stews for its unique flavor and texture.
Flavor profiles:
Savory, rich, and slightly tangy from the lepet.
Serving suggestions:
Serve the stew as a main course for a hearty and flavorful meal.
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