Beef Stew With Red Wine and Hoisin Sauce Recipe

Name: Beef Stew With Red Wine and Hoisin Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 3 12 lbs boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces; 3 ½ cups chopped onions; 2 cups cabernet sauvignon wine; 1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained; ½ cup hoisin sauce (*); 2 bay leaves; 1 lb slender carrot, peeled, cut diagonally into 1-inch lengths; 1 tablespoon cornstarch, mixed with; 1 tablespoon water; 2 tablespoons chopped fresh parsley

Servings: persons

4 tablespoons olive oil
3 12 lbs boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 ½ cups chopped onions
2 cups cabernet sauvignon wine
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
½ cup hoisin sauce (*)
2 bay leaves
1 lb slender carrot, peeled, cut diagonally into 1-inch lengths
1 tablespoon cornstarch, mixed with
1 tablespoon water
2 tablespoons chopped fresh parsley

1
Heat 2 tablespoons oil in heavy large pot over high heat.
2
Sprinkle meat with salt and pepper.
3
Add meat to pot; saute until brown on all sides, about 10 minutes.
4
Push meat to sides of pot.
5
Reduce heat to medium; add 2 tablespoons oil to pot.
6
Add onions; saute until golden brown, about 15 minutes.
7
Mix meat into onions.
8
Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves.
9
Bring to boil.
10
Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.
11
Add carrots and 1 cup wine.
12
Cover; simmer 30 minutes, stirring occasionally.
13
Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
14
Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.
15
Discard bay leaves.
16
Season stew with salt and pepper.
17
(Can be made 1 day ahead.
18
Cool slightly.
19
Chill uncovered until cold, then cover and keep refrigerated.
20
Bring to simmer before serving, stirring occasionally.)
21
Transfer stew to large bowl.
22
Sprinkle with parsley; serve.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons olive oil, 3 12 lbs boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces, 3 ½ cups chopped onions, 2 cups cabernet sauvignon wine, and more.

Yes, Beef Stew With Red Wine and Hoisin Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stew With Red Wine and Hoisin Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions