Mahogany Beef Stew with Red Wine and Hoisin Sauce
Hoisin adds complexity to the flavor of the sauce.
Servings: 6
Ingredients
- 4 tablespoons olive oil
- 3½ pounds boneless beef chuck roast trimmed, cut into 2 1/2-inch pieces
- 3½ cups chopped onions
- 2 cups Cabernet Sauvignon
- 1 14.5 ounce can diced tomatoes with Italian herbs undrained
- ½ pkg frozen pearl onions (optional)
- ½ cup hoisin sauce
- 2 bay leaves
- 1 pound slender carrots peeled, cut diagonally into 1-inch lengths
- frozen peas, amount to taste (optional)
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 2 tablespoons chopped fresh parsley
Instructions
- 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, pearl onions (if using), 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. Add peas (if using)
- 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.
Notes
You can save some time — and some tears — by chopping the onions in the processor in two batches.