Best Mahogany Beef Stew With Red Wine And Hoisin Sauce Recipes

Mahogany Beef Stew image

Provided by evelynathens

Categories Stew

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 15

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 garlic clove, 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

Steps:

Heat 2 tablespoons olive oil in heavy large pot over high heat.
Sprinkle meat with salt and pepper.
Add meat to pot; sautï¿½ 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; sautï¿½ 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

Delicious Beef Stew With Red Wine and Hoisin image

Provided by Kittencalrecipezazz

Categories Stew

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs stewing beef, cut in cubes
salt and pepper (I use seasoned salt)
3 -6 tablespoons oil (I use bacon fat)
1 medium onion, chopped
2 tablespoons minced fresh garlic
1 -2 teaspoon crushed red pepper flakes (optional or to taste)
1 cup dry red wine
2 1/2 cups canned beef broth
3 tablespoons hoisin sauce
2 carrots, chopped in chunks
2 parsnips, peeled and cut into chunks
1 medium sweet potatoes, peeled and cut into chunks or 4 -5 medium potatoes, cut in chunks

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 Recipe image

Provided by mrsmortician

Number Of Ingredients 10

4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 1/2 cups chopped onions
2 cups Cabernet Sauvignon
1 14.5-ounce can diced tomatoes with Italian herbs, undrained
1/2 cup hoisin sauce*
2 bay leaves
1 pound slender carrots, peeled, cut diagonally into 1-inch lengths
1 tablespoon cornstarch mixed with 1 tablespoon water
2 tablespoons chopped fresh parsley

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.