This is a tough post because although it is one of my all time favorite recipes, it is difficult to make it look attractive. So you will just have to take my word for it when I tell you that this stew is heavenly! It is a very straightforward dish to make, but with complex flavors due to the addition of the hoisin sauce. Serve this over mashed potatoes for maximum enjoyment.
On the next cold day, break out a good bottle of red wine (you can drink the rest with your stew) and make this dish! You will thank me for it later.
Mahogany Beef Stew with Red Wine and Hoisin Sauce
adapted from Bon Appetit – 2003
- 4 tablespoons olive oil
- 4 -5 pounds boneless beef chuch roast, cut into 2 inch pieces
- 1 large sweet onion, diced
- 2 cups Cabernet Sauvignon (use a good quality wine)
- 1 28 oz. can crushed tomatoes with Italian herbs, undrained (Muir Glen if you can find it)
- 1/2 cup hoisin sauce
- 2 bay leaves
- 1 pound slender carrots, peeled and cut diagonally into 1 inch pieces
- 1 tablespoon cornstarch, mixed with 1 tablespoon water
Heat 2 tablespoons oil in heavy pot over high heat. Season meat with salt and pepper. Add meat to pot, taking care not to overcrowd. If necessary, this step can be done in batches. Saute’ until brown on all sides, about 10 minutes. Remove from pot. Reduce heat to medium, add remaining oil and saute onions until golden brown, about 15 minutes. Return meat and any accumulated juices to pot and mix together with onions. Add 1 cup wine, tomatoes with juices, hoisin sauce and bay leaves. Bring to boil.
Reduce heat to low, cover pot and simmer for 90 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover, simmer another 45 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring frequently for approximately 15 minutes. Reduce heat back to medium and add constarch mixture and simmer until sauce is thickened to taste – it should be like a thick gravy. Remove and discard bay leaves. Season with salt and pepper to taste.
Serve over mashed potatoes or with some crusty bread to sop up the juices.
This keeps well and can even be frozen for a short period of time. Simple reheat and bring to simmer before serving.