Mahogany Beef Stew with Red Wine and Hoisin Sauce

by Monica Bennion on March 22, 2012

A rich and unique recipe to compliment our Jana Cathedral Cabernet Sauvignon.

4 tbsp. olive oil
3 1/2 lbs. boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces
3 1/2 cups chopped onion
2 cups Cabernet Sauvignon
1 14.5 ounce can diced tomatoes with Italian herbs, undrained
1/2 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. chopped fresh parsley

1) Heat 2 tbsp. oil in a heavy large pot over high heat.  Sprinkle the roast with salt and pepper.  Add meat to pot and saute until browned on all sides, about 10 minutes.  Push the meat to the side of the pot.  Reduce heat to medium and add 2 tbsp. oil to the pot.  Add onions and saute until golden brown, about 15 minutes.
2) Mix meat and onions, add 1 cup of wine, tomatoes with juices, hoisin sauce and bay leaves.  Bring to a boil.
3) Reduce heat to low, cover pot and simmer for 45 minutes, stirring occasionally.  Add carrots and 1 cup wine.  Cover and simmer for 30 minutes, stirring occasionally.  Uncover, increase heat to high and boil sauce is slightly thickened, stirring occasionally, about 15 minutes.
4) Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.  Discard bay leaves and season with salt and pepper to taste.  Transfer stew to a large bowl, sprinkle with parsley and serve.

Courtesy of Epicurious, contributed by Bon Appetit

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