A delicious Vietnamese beef stew (bò sốt vang) flavored with star anise and coriander, then cooked with carrots, in a red wine sauce. A tasty variation on an European favorite.
In small bowl, mix together salt, pepper, coriander, and cinnamon.
Cut beef into bite-size pieces and season with spice mixture.
In a Dutch oven on medium heat add the olive oil, and quickly stir fry the beef cubes.
Add the carrots, tomatoes, anise pods, and the bay leaves.
Pour in the wine, water, and tomato paste. Stir.
Reduce the heat to low and simmer for 2 hours covered.
Finally, serve with plenty of crusty bread.