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Bon Appétit

Mahogany Beef Stew with Red Wine and Hoisin Sauce

4.2

(533)

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.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

4 tablespoons olive oil
3½ pounds boneless beef chuck roast, trimmed, cut into 2½-inch pieces
3½ cups chopped onions
2 cups Cabernet Sauvignon
1 (14.5-ounce) can diced tomatoes with Italian herbs, undrained
½ 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

Preparation

  1. Step 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.

    Step 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.

TagsStewSoup/StewRed WineWineAlcoholBeveragesBeef ChuckBeefMeatOnionRoot VegetableVegetableCanned TomatoTomatoCarrotMainDinnerDairy FreeNut FreeGluten FreeMake AheadSauteSimmerBon Appétit
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