Mahogany Beef Stew

Steps on how to prepare a Mahogany Beef Stew recipe

Time

1 hour 55 minutes

Servings

1

Calories

656.3

    Ingredients

  • 4 tablespoons olive oil
  • 3 1/2 lbs boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces
  • 4 cups chopped onions
  • 2 cups good-quality red wine
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon thyme
  • 1/2 cup hoisin sauce (this is the critical ingredient, dont leave it out!)
  • 2 bay leaves
  • 1 garlic clove, minced
  • 1 lb slender carrot, peeled, cut diagonally into 1 inch lengths
  • 1 tablespoon cornstarch, mixed with
  • 1 tablespoon water
  • 2 tablespoons chopped fresh parsley

    How to make it

  1. 1. STEP

    Heat 2 tablespoons olive oil in heavy large pot over high heat.

  2. 2. STEP

    Sprinkle meat with salt and pepper.

  3. 3. STEP

    Add meat to pot; saut� until brown on all sides, about 10 minutes.

  4. 4. STEP

    Push meat to sides of pot.

  5. 5. STEP

    Reduce heat to medium; add 2 tablespoons oil to pot.

  6. 6. STEP

    Add onions; saut� until golden brown, about 15 minutes.

  7. 7. STEP

    Mix meat into onions.

  8. 8. STEP

    Add 1 cup wine, tomatoes with juices, garlic, herbs, hoisin sauce, and bay leaves.

  9. 9. STEP

    Bring to boil.

  10. 10. STEP

    Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.

  11. 11. STEP

    Add carrots and 1 cup wine.

  12. 12. STEP

    Cover; simmer 30 minutes, stirring occasionally.

  13. 13. STEP

    Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.

  14. 14. STEP

    Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.

  15. 15. STEP

    Discard bay leaves.

  16. 16. STEP

    Season stew with salt and pepper.

  17. 17. STEP

    (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.

  18. 18. STEP

    Sprinkle with parsley and serve.

  19. 19. STEP

    Excellent with buttered egg noodles.

    Ingredients

  • 4 tablespoons olive oil
  • 3 1/2 lbs boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces
  • 4 cups chopped onions
  • 2 cups good-quality red wine
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon thyme
  • 1/2 cup hoisin sauce (this is the critical ingredient, dont leave it out!)
  • 2 bay leaves
  • 1 garlic clove, minced
  • 1 lb slender carrot, peeled, cut diagonally into 1 inch lengths
  • 1 tablespoon cornstarch, mixed with
  • 1 tablespoon water
  • 2 tablespoons chopped fresh parsley

    Tags

    ROAST BEEF

    MEAT

    KID FRIENDLY

    < 4 HOURS

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