Mahogany Beef Stew with Red Wine and Hoisin Sauce

Serves 6 generously

Bethany Williams

tasty served with mashed potatoes or over rice

ingredients

3 Tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 1/2 cups onions, chopped
3 cloves garlic, minced
2 cups Cabernet Sauvignon
1 14.5-oz. can diced tomatoes undrained
1/2 cup hoisin sauce
2 bay leaves
1 pound carrots, cut
diagonally into 1-inch lengths
1 Tablespoon cornstarch mixed with 1 Tablespoon water
2 Tablespoons chopped fresh parsley, garnish

directions

1
Heat 2 Tablespoons oil in a heavy pot over high heat. Sprinkle meat with salt/pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Remove meat and set aside.
2
Reduce heat to medium; add 2 Tablespoons oil to pot. Add onions and garlic; sauté until golden, about 15 minutes. Mix meat into onions.
3
Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to a boil.
4
Reduce heat, cover and simmer for 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, add cornstarch mixture and simmer until sauce thickens, about 8 minutes. Discard bay leaves.
5
Season stew with salt and pepper. Can be made 1 day ahead.

notes

Save time by adding a bag of baby carrots. Can use 1 cup beef stock and 1 cup wine. Also, I dredge the meat in seasoned flour, then brown and omit the corn starch. Can add other vegetables such as mushrooms, peas, parsnips....

Source: Jenny