Ingredients: |
Ingredients: 4 T. olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces
3 1/2 c. chopped onions
2 c. cabernet sauvignon
1 14.5 oz. can diced tomatoes with Italian herbs, with juice
1/2 c. hoisin sauce
2 bay leaves
1 pound slender carrots, peeled, cut diagonally into 1" lengths
1 T cornstarch mixed with 1 T water
2 T chopped fresh parsley
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Directions: |
Directions:Heat 2 T oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Brown meat in small batches until brown on all sides - about 10 min. Add more oil as necessary and scrape the bits into the mear.
Remove meat. Reduce heat to medium; add 2 T oil to pot. Add onions; sauté until golden brown, about 15 min. 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 60 minutes, stirring occasionally. (I simmer mine a little longer until more tender). Add carrots and 1 cup wine. Cover; simmer 30-45 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, 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 a simmer before serving; stirring occasionally.) Transfer stew to large bowl. Sprinkle with parsley. |
This recipe for MAHOGANY BEEF STEW is from