Email to Terry Ward      

Mahogany Beef Stew with Red Wine and Hoisin Sauce

Source of Recipe


Bon Appetit-2/02






List of 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
  






Instructions



1. Heat 2 tablespoons oil in a 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 side of pot. Reduce heat to medium; add 2 tablespoons 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 a 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 a simmer before serving, stirring occasionally.) Transfer to large bowl. Sprinkle with parsley; serve.