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.
  • Difficulty: Medium
Servings: 6 yield(s)
Prep Time: 30 mins
Cook Time: 100 mins
Total Time: 130 mins
Ingredients
  • 4 tbsp olive oil
  • 3½ lb boneless beef chuck roast (trimmed, cut into 2½-inch pieces)
  • 3½ cup onion (chopped)
  • 2 cup Cabernet Sauvignon wine
  • 1 14.5oz can diced tomatoes with Italian herbs (undrained)
  • ½ cup Hoisin sauce
  • 2 bay leaves
  • 1 lb slender carrots (peeled, cut diagonally into 1-inch lengths)
  • 1 tbsp cornstarch (mixed with 1 tbsp water)
  • 2 tbsp fresh parsley (chopped)
Instructions
  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.
  2. 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.
  3. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
  4. Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.
  5. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally.
  6. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
  7. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.
  8. Discard bay leaves. Season stew with salt and pepper.
  9. Transfer stew to large bowl. Sprinkle with parsley; serve.
Recipe Notes

Can be made 1 day ahead: After seasoning stew with salt and pepper, cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.