Mahogany Beef Stew with Red Wine and Hoisin Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tbsp olive oil
3 1/2 lbs boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces
3 1/2 cups chopped onions
2 cups Cabernet Sauvignon
1 14.5 oz can diced tomotoes with Italian herbs, undrained
1/2 cup hoisin sauce (see note below)
2 bay leaves
1 lb slender carrots, peeled, cut diagonally into 1 inch lengths
1 tbsp cornstarch mixed with 1 tbsp water
2 tbsp chopped fresh parsley
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Directions: |
Directions:Heat 2 tbsp oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; saute until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tbsp oil to pot. Add onions; saute until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce and bay leaves. Bring to boil.
Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occassionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. |
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Number Of
Servings: |
Number Of
Servings:6 |
Personal
Notes: |
Personal
Notes: Hoisin adds complexity to the flavor of the sauce. You can save some time, and tears, by chopping the onions in the processor in two batches.
Can be made one day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally. Transfer stew to large bowl. Sprinkle with parsley; serve.
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