Mahogany Beef Stew With Red Wine And Hoisin Sauce

Credits

by Bon Appetit Feb 2002 pg 34

Ingredients

• 4 tbs olive oil
• 3.5 lbs boneless beef chuck roast, trimmed, cut into 2.5 inch pieces
• 3.5 cups chopped onions
• 2 cups Cabernet Sauvignon
• 1 14.5oz can diced tomatoes with Italian herbs, undrained
• 1/2 cup hoisin sauce
• 2 bay leaves
• 1 pound slender carrots, peeled, cut diagonally into 1 inch lengths
• 1 tbs cornstarch mixed with 1 tbs water
• 2 tbs chopped fresh parsley

Directions

Heat 2 tbs oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; saute until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tbs oil to pot. Add onions; saute until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, 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, about 15 minutes. Reduce to medium, add cornstarch mixture and simmer until sauce thickens, about 8 minutes. Discard bay leaves. Season stew with salt and pepper.

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