Best Mahogany Beef Recipes

MAHOGANY BEEF STEW WITH RED WINE AND HOISIN SAUCE

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 STEW

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.

MAHOGANY BEEF

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.

MAHOGANY BEEF

Steps:

• Place liquid ingredients and spices in a 4 or 5 quart slow cooker.
• Whisk ingredients slightly to blend in the spices.
• Remove and discard excess fat from beef roast and place the roast in the slow cooker.
• Cover and cook on low setting for 8 to 10 hours.
• Remove beef, slice, and serve.
• Place the remaining liquid in a gravy boat for use as a sauce with the meal.

MAHOGANY BEEF STEW WITH RED WINE RECIPE

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.