Mahogany Beef Stew with Red Wine and Hoisin Sauce

By mschweickert

Recipes & Menus | Recipes

Mahogany Beef Stew with Red Wine and Hoisin Sauce
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.

6 servings

Recipe by Rozanne Gold

Photograph by Edmund Barr

February 2002

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 carrots, peeled, cut diagonally into 1-inch lengths
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 2 tablespoons chopped fresh italian parsley
• Available at Asian markets and in the Asian foods section of some supermarkets.

Details

Servings 6
Adapted from bonappetit.com

Preparation

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.

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. DO AHEAD 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.