I’m a sucker for stew recipes, especially during the winter. The cold weather is an excuse for me to hunker down and eat hearty, and it doesn’t get much heartier than this. The key to this recipe is the hoisin sauce, so don’t substitute. The stew has a nice rich flavor with a very subtle sweetness to it. Great on noodles, but I think it would pair equally well with potatoes or dumplings.
Mahogany Beef Stew
recipe courtesy Recipezaar
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 – don’t leave it out!)
2 bay leaves
1 clove garlic, 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
Heat 2 tablespoons olive 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, garlic, herbs, 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.
(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 and serve. Excellent with buttered egg noodles.