Mahogany Beef Stew with Red Wine and Hoisin Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Hoisin adds complexity to the flavor of the sauce. You can save some time and some tears by chopping the onions in the processor in two batches. Ingredients:
4 tablespoons olive oil |
3 1/2 pounds 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-ounce can diced tomatoes with italian herbs, undrained |
1/2 cup hoisin sauce |
2 bay leaves |
1 pound slender carrots, peeled, cut diagonally into 1-inch lengths |
1 tablespoon cornstarch mixed with 1 tablespoon water |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté 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.
2. Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. 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. (Can be made 1 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.
3. * Available at Asian markets and in the Asian foods section of some supermarkets.
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