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Beef Stew with Red Wine and Hoisin Sauce Recipe

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This recipe for Beef Stew with Red Wine and Hoisin Sauce is from Lynden Christian Centennial Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/2 lbs. beef chuck roast, cut into 2 1/2 inch pieces.
1 can (14 1/2 oz) diced tomatoes with Italian herbs, drained
4 T. olive oil
3 1/2 c. chopped onion
2 c. red wine (Cabernet Sauvignon)
1 lb. carrots, peeled & cut diagonally
2 T. fresh parsley, chopped
2 bay leaves
1 T. cornstarch in 1 tsp. water
1/2 c. hoisin sauce (found in Asian food section)
Directions:
Directions:
Heat 2 T. oil in heavy 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 T. oil to pot. Add onions, saute' until golden brown, about 15 minutes. Mix meat into onions. Add 1 c. wine, tomatoes with juices, hoisin sauce and bay leaves. Bring to boil. Reduce heat to low, cover and simmer 45 minutes, stirring occasionally. Add carrots and 1 c. wine. Cover, simmer 30 minutes. Uncover, increase heat to high; boil until sauce thickens. Reduce heat, add cornstarch mixture and simmer for 8 minutes. Discard bay leaves. Season stew with salt and pepper.
Personal Notes:
Personal Notes:
Can be made 1 day ahead. Cool slightly and chill uncovered until cold then cover in air-tight container overnight. Reheat to serve.

 

 

 

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