Mahogany Beef Stew with Red Wine and Hoisin Sauce
Adapted from Bon Appetit
- 4 tablespoons of olive oil
- 3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
- 3 1/2 cups chopped onions
- 2 cups Cabernet Sauvignon
- 1 14.5-ounce can diced tomatoes with Italian herbs, undrained
- 1/2 cup hoisin sauce
- 2 bay leaves
- 1 pound carrots, peeled, cut diagonally into 1-inch lengths
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 2 tablespoons chopped fresh Italian parsley
I started by doing a lot of prep. I used my mini Cuisinart to chop up about 3.5 onions. I also chopped up the beef and trimmed off the fat and excess. This was no easy task and I definitely needed to wrestle with the meat. I settled into a nice rhythm towards the end and next time it will be easier. Don't worry about a little veining because the meat cooks for so long that it really melts and the meat is incredibly soft. Once the meat was ready, I heated up two tablespoons of olive oil and then cooked the meat until all sides were browned, about 10 minutes.
This next step would have been much easier with a different pot. An oval-shaped dutch oven would really do the trick. The recipes tells the cook to push the meat to the sides and cook the onions in the last two tablespoons of olive oil in the center of the pot. Because my pot is tall, but relatively narrow, this suggestion was challenging. The onions kind of mixed in with my beef, despite my best efforts. Also, the onions weren't really able to brown because of all the beef juices pooled in the center. I don't think it harmed the taste at all, but it's something worth noting.
After 30 minutes, I took of the lid and turned up the heat and let the sauce thicken for about 15 minutes on high heat. Then I added the cornstarch mixture and cooked for another 8 minutes.
Finally, I served two extremely hot bowls of stew. It was delicious with a little Parmesan, salt and pepper!