- 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
- 1 lb slender carrot, peeled, cut diagonally into 1 inch lengths
- 1 tablespoon cornstarch, mixed with
- 1 tablespoon water
- 2 tablespoons chopped fresh parsley
- Heat 2 tablespoons olive oil in heavy large pot over high heat.
- Sprinkle meat with salt and pepper.
- Add meat to pot; sautï¿½ 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; sautï¿½ 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
4/ 5Oleh Arbuzs Corps