Instructions: Stir wines, fish sauce, sugar and pepper in large mixing bowl. Add beef, toss to coat thoroughly. Marinate in refrigerator 2 hours or overnight.

Heat 2 tablespoons of oil in large, heavy-bottomed casserole or Dutch oven over medium-high heat. Drain beef, reserving marinade. Sear beef in batches until browned on all sides. Remove and set aside. Drain fat; wipe pan clean.

Heat remaining 2 tablespoons oil in same casserole. Add garlic and shallots; cook about 2 minutes. Add flour and cook, stirring, 2 minutes. Whisk in broth and reserved marinade. Add cinnamon, star anise, tomatoes and browned beef.

Simmer and cook, covered, until tender, about 2 1/2 hours. Remove and discard cinnamon and star anise.

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