Mahogany Beef Stew With Red Wine And Hoisin Sauce Recipes

BEEF STEW WITH RED WINE AND HOISIN SAUCE

Steps:

• Place the meat on paper towels and pat it dry. Sprinkle it generously with salt and pepper and set it aside.
• Place a heavy, large pot (or Dutch oven) over medium-high heat on your stovetop. When it gets hot, add 2 tablespoons of olive oil and then add the meat. Sauté the meat until brown on all sides, about 10 minutes (depending on the size of your pot and the amount of meat, this step should be done in batches so as to ensure that all the meat gets browned evenly-do not crowd the pot). Remove the meat from the pot and reserve. Reduce the heat to medium; add 2 more tablespoons olive oil to pot. Add the onions and sauté them until they are golden brown, about 10-15 minutes.
• Return the meat to the pot and mix it into onions. Add 1 cup of wine, the tomatoes with their juices, the hoisin sauce, and the bay leaves. Bring the stew to a boil. Reduce the heat to low, cover the pot, and simmer the stew for an hour, stirring occasionally.
• Add the carrots and the remaining 1cup of wine. Cover again and simmer the stew for another 30 minutes or so, stirring occasionally. Uncover to pot and continue cooking until the sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
• Reduce the heat to medium, add the cornstarch mixture, and simmer until the sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Taste and adjust the seasoning if needed. Transfer the stew to a large serving bowl. Sprinkle with parsley and serve.

RED WINE BEEF STEW

Steps:

• Preheat the oven to 325°F.
• Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
• Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
• Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
• Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.

MAHOGANY BEEF STEW

Steps:

• Heat 2 tablespoons olive oil in heavy large pot over high heat.
• Sprinkle meat with salt and pepper.
• Add meat to pot; saut� until brown on all sides, about 10 minutes.
• Push meat to sides of pot.
• Reduce heat to medium; add 2 tablespoons oil to pot.
• Add onions; saut� until golden brown, about 15 minutes.
• Mix meat into onions.
• Add 1 cup wine, tomatoes with juices, garlic, herbs, 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, stirring occasionally, about 15 minutes longer.
• Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.
• Discard bay leaves.
• Season stew with salt and pepper.
• (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.
• Sprinkle with parsley and serve.
• Excellent with buttered egg noodles.

MAHOGANY BEEF STEW WITH RED WINE RECIPE

Steps:

• Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sautntil brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sautntil 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, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. (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. Sprinkle with parsley; serve.

DELICIOUS BEEF STEW WITH RED WINE AND HOISIN

Steps:

• Pat beef dry with paper towel.
• Season beef with salt and pepper.
• In a Dutch oven, heat the oil over med-high heat.
• Brown meat on all sides in batches, adding more oil as needed.
• Transfer to a bowl.
• In the same pot with remaining fat, saute the onions and garlic until tender.
• Add red wine; bring to a boil, while scraping any browned bits stuck to the bottom.
• Stir in beef broth and Hoisin; bring to a boil.
• Return the beef to the pot, bring to a simmer, cook for 1-1/2 hours, or until beef is tender.
• Stir in the carrots, parsnips and sweet potatoes; cook, uncovered fot 15-20 minutes, or until veggies are tender.