Mahogany Beef Stew Recipe

Name: Mahogany Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 3 1/2 lbs boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces; 4 cups chopped onions; 2 cups good-quality red wine; 1 (14 1/2 ounce) can diced tomatoes, undrained; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon thyme; 1/2 cup hoisin sauce (this is the critical ingredient, don't leave it out!); 2 bay leaves; 1 garlic clove, minced; To Finish; 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 1/2 lbs boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces
4 cups chopped onions
2 cups good-quality red wine
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon thyme
1/2 cup hoisin sauce (this is the critical ingredient, don't leave it out!)
2 bay leaves
1 garlic clove, minced
To Finish
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 olive oil in heavy large pot over high heat.
2
Sprinkle meat with salt and pepper.
3
Add meat to pot; sauti1/2 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; sauti1/2 until golden brown, about 15 minutes.
7
Mix meat into onions.
8
Add 1 cup wine, tomatoes with juices, garlic, herbs, 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. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl.
18
Sprinkle with parsley and serve.
19
Excellent with buttered egg noodles.

1328

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 4 tablespoons olive oil, 3 1/2 lbs boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces, 4 cups chopped onions, 2 cups good-quality red wine, and more.

Yes, Mahogany Beef Stew 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.

Mahogany Beef Stew

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