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
You will not believe the deeply satisfying flavour of this stew. This is our favourite wintry stew dish - comfort food to the max. The cooking time is more or less accurate, but it really depends on the cut of meat used - not everyone used chuck, and then, not all chuck is the same! You really have to poke and prod and taste to get it to where you want it...but that's what cooking is all about, isn't it? ;-)
Provided by evelynathens
Categories Stew
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons olive oil in heavy large pot over high heat.
- Sprinkle meat with salt and pepper.
- Add meat to pot; saut� 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; saut� 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.
Nutrition Facts : Calories 656.3, Fat 26.2, SaturatedFat 8.7, Cholesterol 175.3, Sodium 623.1, Carbohydrate 33.7, Fiber 5.5, Sugar 16.2, Protein 59.2
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.
MAHOGANY BEEF
Great fall and wintery stew.
Provided by barbara lentz
Categories Beef
Time 40m
Number Of Ingredients 15
Steps:
- 1. In a large skillet brown the meat with the salt, onions, and garlic. Add the red wine and tomatoes. Bring to a boil reduce to a simmer. Add the oregano, basil, thyme, bay leaves and hoisin sauce.
- 2. Cook for 10 minutes. Stir in the carrots and cook another 10 minutes. Meanwhile bring a pot of water to a boil and add some salt and cook the noodles until done. Drain and stir in the butter.
- 3. Add the cornstarch and water and add to meat mixture and let it thicken a bit. Serve over the noodles and garnish with parsley.
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- 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.
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Reviews 2Category Main CourseCuisine AmericanTotal Time 2 hrs 15 mins
- Heat 2 tablespoons of oil in a heavy large pot over high heat. Sprinkle the beef with salt and pepper. Add the beef to the pot; sauté until brown on all sides, about 10 minutes. Push the meat to the sides of the pot. Reduce the heat to medium; add 2 more tablespoons of oil to the pot. Add the onions; sauté until golden brown, about 15 minutes. Mix the the meat into the onions. Add 1 cup of the wine, tomatoes with their juices, hoisin sauce, and bay leaves. Bring to a boil.
- Reduce the heat to low, cover the pot and simmer for 45 minutes, stirring occasionally. Add the carrots and the last cup of wine. Cover; simmer 30 minutes, stirring occasionally.Uncover, increase the heat to high; boil 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 the bay leaves. Season the stew with salt and pepper. Transfer the stew to a large bowl. Sprinkle with parsley; serve.
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