Vietnamese Beef Stew

Ingredient:
1or 2 pounds Beef tenderloin
4 big carrots
1 leek
5 tbsp of unsalted butter
3 tbsp Rum or white wine (cooking wine)
2 large garlic clove
2 large onions
Salt, sugar, black pepper
4 fresh tomatoes, 2 tomatoes cans
1 tbsp corn oil or peanut oil

Method: or prepare
1- Beef cut into ½ inch cubes or 1 cm cubes
2- 2 tbsp garlic clove finely chopped
3- 2 tbsp onion finely chopped
4- 1 tbsp rum or cooking wine
5- Salt, sugar, black pepper ( chefs’ measure= 1 or 1 1/2 tbsp)
Mixing all items from 1 to 5 and placed in refrigerator 1 hour.

Second step:
1- Fresh tomatoes chopped and mixed with tomatoes in the can
2 -leek cut into 1 inch.
3-turn on the heat with medium heat and put the pot on, add oil, garlic and onion, stir-
fry for 1 or 2 minutes, avoid letting it burn.
Add beef and stir for 1or 2 minutes until light brown, add tomato into the pot and
keep stir-fry 1 or 2 minutes, add water into the pot and cook with medium heat for 30
to 35 minutes or until the meat is tender.
Third step:
Add carrot, leek, onion all cut into cubes and butter and cook with low heat until
those is well done
Finally, serve with Italian bread.