Clean the beef and cut it into bite-sized cubes. Marinate the beef with salt, seasoning powder, sugar, pepper, fish sauce, soy sauce, cooking oil, cinnamon powder, star anise, cardamom, ½ of the garlic, and onion. Mix well by hand to ensure the beef absorbs the flavors, then let it marinate for about 1 hour.

Peel and wash the potatoes and carrots, then cut them into thick pieces. Peel and quarter the fresh tomatoes.

Sauté the remaining garlic and onion in butter until fragrant, then add the fresh tomatoes and stir-fry together. Add the beef and stir until the meat is browned, then add ketchup, tomato paste, and red wine. Cook together for about 5 minutes. Add water to cover the beef, bring to a boil, then reduce the heat and simmer for about 60 minutes.

When the beef is tender, add the potatoes and carrots and cook until they are soft. Adjust the seasoning to taste.

If you want a thicker sauce, mix a little cornstarch/potato starch with some water and add it to the pot. Stir well for about 3 minutes, then turn off the heat.

Serve the beef in a bowl, sprinkle with some cilantro, and enjoy hot with bread or rice.

Desired result: The beef should be tender, and the broth should have a beautiful red color and a fragrant aroma of spices.

Enjoy your meal ❤️