Red Wine and Beef Stew in Claypot
INGREDIENTS
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2 cups red wine
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3 3/4 pounds beef chuck roast, deboned and cut into 2-inch chunks (3 pounds total)
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2 large onions (1 1/3 pounds total)
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2 ribs celery, sliced
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3 large cloves garlic, crushed
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3 sprigs Italian (flat-leaf) parsley
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2 bushy sprigs thyme
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8 to 10 sprigs cilantro (optional)
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1 bay leaf
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1/2 teaspoon black peppercorns
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Salt and pepper
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Fish sauce
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4 to 5 tablespoons lard or canola oil
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1 tablespoon tomato paste, or 1 ripe tomato
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2 cups beef stock or pho broth
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4 carrots, cut into 3/4 to 1-inch-thick pieces
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12 ounces crimini (brown) mushroom, stems removed
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1/4 cup chopped Italian (flat-leaf) parsley, cilantro and/or rau ram leaves, for garnish
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1. Bring the wine to a boil in a large saucepan. Lower the heat so the wine gently bubbles.
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