Mahogahy Hoisin Beef Stew With Potatoes And Carrots

Name: Mahogahy Hoisin Beef Stew With Potatoes And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 - 2 1/2 lbs beef chuck cut into 2 inch cubes; 1 cup all purpose flour; 2 tbsp olive oil; 3/4 cup diced carrots; 3 celery stalks diced; 2 medium onions diced; 1/2 head of garlic minced; 2 tbsp tomato paste; 2 tbsp balsamic vinegar; 2/3 bottle Cabernet Sauvignon; 2 bay leaves; 2 thyme sprigs (1 tsp dry); 2 cups beef broth; 1 1/2 cups chicken broth; 1 1/2 pounds yukon gold potatoes cut into 1 1/2 inch chunks; 4 large carrots halved and cut into 2 inch segments

Servings: persons

2 - 2 1/2 lbs beef chuck cut into 2 inch cubes
1 cup all purpose flour
2 tbsp olive oil
3/4 cup diced carrots
3 celery stalks diced
2 medium onions diced
1/2 head of garlic minced
2 tbsp tomato paste
2 tbsp balsamic vinegar
2/3 bottle Cabernet Sauvignon
2 bay leaves
2 thyme sprigs (1 tsp dry)
2 cups beef broth
1 1/2 cups chicken broth
1 1/2 pounds yukon gold potatoes cut into 1 1/2 inch chunks
4 large carrots halved and cut into 2 inch segments

1
Season the flour with 1 tsp of both salt and pepper. Dredge beef cubes in flour, shake off excess set aside.
2
In a 6-8 quart pot with a tight fitting lid heat the oil on medium high until nearly smoking then brown the cubes in two batches being sure to brown all sides about 8 minutes per batch. Transfer to a platter.
3
Reduce heat to medium then add diced carrot, onion, and celery stirring occasionally until browned...about 10- 12 minutes.
4
Push vegetables to one side add tomato paste and garlic and cook for 2-3 minutes then stir into vegetables.
5
Add hoisin sauce and vinegar cooking an additional 2-3 minutes.
6
Stir in wine slowly to de-glaze the pan scraping up all the browned bits until the pan bottom is somewhat clean. Add bay leaves and thyme. Bring to a boil and reduce by about two thirds 10-15 minutes.
7
Add broths and beef with any juices and bring to a boil then reduce to a simmer. Cover with a tight fitting lid and simmer for 45 minutes to 1 hour stirring occasionally.
8
Add potatoes and carrots replace top and continue to simmer for another 45 - 60 minutes.

877

kcal

Calories

Fat

119

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 - 2 1/2 lbs beef chuck cut into 2 inch cubes, 1 cup all purpose flour, 2 tbsp olive oil, 3/4 cup diced carrots, and more.

Yes, Mahogahy Hoisin Beef Stew With Potatoes And Carrots 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!