BEEF STEW WITH RED WINE AND HOISIN SAUCE
A hearty beef stew to enjoy on a chilly winter day
Provided by Marilena Leavitt
Categories Main course
Time 2h15m
Yield 6
Number Of Ingredients 11
Steps:
- Place the meat on paper towels and pat it dry. Sprinkle it generously with salt and pepper and set it aside.
- Place a heavy, large pot (or Dutch oven) over medium-high heat on your stovetop. When it gets hot, add 2 tablespoons of olive oil and then add the meat. Sauté the meat until brown on all sides, about 10 minutes (depending on the size of your pot and the amount of meat, this step should be done in batches so as to ensure that all the meat gets browned evenly-do not crowd the pot). Remove the meat from the pot and reserve. Reduce the heat to medium; add 2 more tablespoons olive oil to pot. Add the onions and sauté them until they are golden brown, about 10-15 minutes.
- Return the meat to the pot and mix it into onions. Add 1 cup of wine, the tomatoes with their juices, the hoisin sauce, and the bay leaves. Bring the stew to a boil. Reduce the heat to low, cover the pot, and simmer the stew for an hour, stirring occasionally.
- Add the carrots and the remaining 1cup of wine. Cover again and simmer the stew for another 30 minutes or so, stirring occasionally. Uncover to pot and continue cooking until the sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
- Reduce the heat to medium, add the cornstarch mixture, and simmer until the sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Taste and adjust the seasoning if needed. Transfer the stew to a large serving bowl. Sprinkle with parsley and serve.
DELICIOUS BEEF STEW WITH RED WINE AND HOISIN
Hoisin sauce is a sweet and spicy sauce that brings out extra flavor in any dish, you can find it in the Asian section of any large supermarket, all amounts may be adjusted to taste --- try this using a small chuck roast instead of beef cubes and increase the cooking time, the recipe may be doubled if desired --- I have made this stew many times it is *very* good!
Provided by Kittencalrecipezazz
Categories Stew
Time 3h25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Pat beef dry with paper towel.
- Season beef with salt and pepper.
- In a Dutch oven, heat the oil over med-high heat.
- Brown meat on all sides in batches, adding more oil as needed.
- Transfer to a bowl.
- In the same pot with remaining fat, saute the onions and garlic until tender.
- Add red wine; bring to a boil, while scraping any browned bits stuck to the bottom.
- Stir in beef broth and Hoisin; bring to a boil.
- Return the beef to the pot, bring to a simmer, cook for 1-1/2 hours, or until beef is tender.
- Stir in the carrots, parsnips and sweet potatoes; cook, uncovered fot 15-20 minutes, or until veggies are tender.
MAHOGANY BEEF STEW WITH RED WINE AND HOISIN SAUCE
Categories Soup/Stew Wine Beef Sauté Stew Dinner Meat Red Wine Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- 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. 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, 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; serve.
- Available at Asian markets and in the Asian foods section of some supermarkets.
BEEF WITH RED WINE GRAVY
Slow-cooker convenience means you can prep this entree in the morning and come home to a hot meal all ready to serve! Maybrie - Tasteofhome.com Community
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place the beef, mushrooms and onion in a 5-qt. slow cooker. In a small bowl, combine the broth, wine, gravy mix, tomato paste, salt and bay leaf. Pour over top., Cover and cook on low for 6-7 hours or until beef is tender. Discard bay leaf. , Combine cornstarch and water until smooth; stir into meat mixture. Cover and cook on high for 15 minutes or until thickened. Serve with noodles.
Nutrition Facts : Calories 437 calories, Fat 17g fat (6g saturated fat), Cholesterol 141mg cholesterol, Sodium 783mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 47g protein.
HEARTY BEEF STEW WITH RED WINE
This also can be made in a crockpot. I add different veggies, cubed squash, and 1/2 can baby peas, just added the peas the last 5 minutes of cooking. This is great on a cold winters day. Enjoy!
Provided by Dancer
Categories Stew
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine flour and pepper; coat beef cubes.
- Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
- Sauté onion, celery and garlic until tender.
- Return beef to pan.
- Add beef, broth, wine and spices.
- Bring to a boil, stirring occasionally.
- Reduce to simmer, cover and continue cooking for 1-3/4 hours.
- Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
- Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
- Simmer until thick.
THE BEST BEEF STEW
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
RED WINE BEEF STEW
Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.
Provided by Sara Quessenberry
Categories Wine Beef Braise Dinner Meat Red Wine Fall Winter Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 325°F.
- Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
- Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
- Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
- Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.
INSTANT POT® BEEF STEW WITH RED WINE
Delicious family recipe I was able to make in my electric pressure cooker! I only have a 3-quart Instant Pot® so if you have a 6-quart plus, you can double the recipe.
Provided by kaitlynchamb
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Combine flour, Italian seasoning, onion powder, salt, and pepper in a gallon-sized resealable plastic bag. Shake to mix seasoning. Add beef to bag, seal, and shake to coat.
- Select Sear function on a multi-functional electric pressure cooker (such as Instant Pot®) according to manufacturer's instructions. Add coated beef cubes and sear until lightly browned on all sides, 7 to 10 minutes. Pour in broth and red wine. Add tomato paste and garlic. Stir in potatoes, onion, carrots, celery, rosemary, and bay leaf.
- Close and lock the lid. Select Stew setting and set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Serve alongside beef stew.
Nutrition Facts : Calories 594 calories, Carbohydrate 43.6 g, Cholesterol 117.5 mg, Fat 25.1 g, Fiber 4.3 g, Protein 36.6 g, SaturatedFat 9.8 g, Sodium 1000.3 mg, Sugar 5.4 g
SLOW COOKER BEEF STEW WITH RED WINE
Hearty and full of flavor, this slow cooker beef stew with wine is perfect for the busy parent. There is no need to precook anything and everything can be prepped the night before to be thrown together the next day to cook.
Provided by Nicole Napeahi Lemon
Categories Soups, Stews and Chili Recipes Stews Beef
Time 4h25m
Yield 8
Number Of Ingredients 14
Steps:
- Spray a slow cooker with cooking spray and place meat inside.
- Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
- Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.
Nutrition Facts : Calories 416 calories, Carbohydrate 29.3 g, Cholesterol 70.2 mg, Fat 18.5 g, Fiber 4.4 g, Protein 24.3 g, SaturatedFat 7.1 g, Sodium 746.4 mg, Sugar 3.9 g
MAHOGANY BEEF STEW WITH RED WINE RECIPE
Provided by mrsmortician
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sautntil 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; sautntil golden brown, about 15 minutes. 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 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; serve.
More about "delicious beef stew with red wine and hoisin food"
BEEF STEW IN HOISIN AND RED WINE SAUCE - LEE KUM …
From lkkprofessional.com
MAHOGANY BEEF STEW WITH RED WINE AND HOISIN SAUCE …
From bonappetit.com
4.3/5 (44)Servings 6
- 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. 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, 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; serve.
12 BEST BEEF STEW RECIPES | EASY BEEF STEW RECIPE IDEAS | RECIPES ...
From foodnetwork.com
Author By
SLOW COOKER BEEF STEW - DAMN DELICIOUS
From damndelicious.net
EASY STOVE TOP BEEF STEW WITH RED WINE - PINCH ME, I'M …
From pinchmeimeating.com
MAHOGANY BEEF STEW WITH RED WINE AND HOISIN SAUCE
From chewingthefat.us.com
BEEF STEW WITH RED WINE - RECIPE GIRL®
From recipegirl.com
HOW TO MAKE THE BEST BOEUF BOURGUIGNON (BEEF STEWED IN RED …
From seriouseats.com
CABERNET BEEF STEW WITH HOISIN SAUCE - NATALIE MACLEAN
From nataliemaclean.com
RED WINE BEEF STEW - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
BEEF STEW WITH RED WINE [VIDEO] | RECIPE [VIDEO] | BEEF STEW …
From pinterest.com
THE BEST BEEF STEW RECIPE - DAMN DELICIOUS
From damndelicious.net
BEEF STEW WITH RED WINE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
RED WINE BEEF STEW RECIPE | MYRECIPES
From myrecipes.com
BEEF BROTH WITH RED WINE RECIPES - COOK WITH CAMPBELLS CANADA
From cookwithcampbells.ca
DUTCH OVEN BEEF STEW WITH RED WINE - DINNER PLANNER
From dinnerplanner.com
BEEF STEW - FIFTEEN SPATULAS
From fifteenspatulas.com
BEEF STEW IN HOISIN AND RED WINE SAUCE - LEE KUM KEE
From uk.lkk.com
FRENCH BEEF STEW WITH RED WINE - FAMILYSTYLE FOOD
From familystylefood.com
BEEF STEW WITH RED WINE & CARROTS - RACHAEL RAY IN SEASON
From rachaelraymag.com
IDEAS FOR MAKING BEEF STEW WITH RED WINE - KEYINGREDIENT
From keyingredient.com
DUTCH OVEN BEEF STEW - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
ITALIAN BRAISED BEEF STEW IN RED WINE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
RED WINE BRAISED BEEF AND VEGETABLE STEW RECIPE - DELICIOUS.
From deliciousmagazine.co.uk
BEEF STEW W/ RED WINE - MOM'S DINNER
From momsdinner.net
SLOW-COOKER RED WINE BEEF STEW - DELISH
From delish.com
13 AMAZING BEEF STEW RECIPES - FOOD & WINE
From foodandwine.com
RED WINE BEEF STEW - FOX AND BRIAR
From foxandbriar.com
BEEF CHEEK STEW WITH RED WINE - CHRISTINE'S RECIPES
From en.christinesrecipes.com
BOEUF BOURGUIGNON (BEEF STEW WITH RED WINE, MUSHROOMS, AND …
From seriouseats.com
OLD FASHIONED BEEF STEW - THE DARING GOURMET
From daringgourmet.com
BEST EVER BEEF STEW RECIPE - DELISH
From delish.com
BEEF STEW IN HOISIN AND RED WINE SAUCE - LKKPROFESSIONAL.COM
From lkkprofessional.com
BEST RED WINE FOR BEEF STEW: COOKING, PAIRING, AND RECIPES
From greatist.com
JACQUES PéPIN - FOOD & WINE
From foodandwine.com
BEEF STEW IN HOISIN AND RED WINE SAUCE | EUROPE
From eu.lkk.com
BEEF STEW RECIPE - COOKING CLASSY
From cookingclassy.com
RED WINE BEEF STEW - SAVORY EXPERIMENTS
From savoryexperiments.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love