GreenChili posted this recipe and her description of how well she and her DH liked it made me put this on the top of my "to try" list. I'm so glad I did. This is the best stew I've had in years and I agree with her comment about wanting to lick the bowl. Yum! This is an epicurious.com recipe with over 40 pages of reviews. Some of the reviewers said to use half wine and half beef broth and to cut the amount of Hoisin in half if you have a sweeter Hoisin sauce. Others also said to add cubed potatoes, parsnips, mushrooms and garlic. I did tweak it according to some of their suggestions. My changes are in ( ). I can't wait to have another bowl for lunch and see if it could possibly have gotten any better than it already was. Oh, I also cooked mine in a *crockpot, so I did thicken it with some Wondra flour at the end.
Lori, Thank you for this keeper. I've already told two other people about this great recipe.
chefly
GreenChili wrote the following post at 01-17-2008 5:11 PM:
Mahogany Beef Stew
This is a must try if you like cooking with wine. I've made this twice
and it is wonderful!!! DH and I were practically licking the bowl.
Because of the wine and hoisin it is a bit sweet, I served the stew
over horseradish mashed potatoes. I also added minced garlic and fresh
mushrooms the last 20 minutes of cooking.
3 1/2 lbs. stew meat, cubed (2 lbs. round steak, cubed and floured)
olive oil
1 large onion chopped
(2 large garlic cloves, chopped)
5 - 6 carrots sliced into thin circles (1 lb. cut into big chunks)
3 large red potatoes, chunks
(1 large sweet potato, chunks)
2 cups Cabernet Sauvignon (1 cup plus 1 cup beef broth)
1 14 oz can diced tomatoes with Italian herbs (do not drain)
1/2 cup hoisin sauce (1/4 cup)
2 bay leaves
(About 6 large whole mushrooms, cut into quarters)
Salt and pepper the meat, brown in batches in the olive oil. Remove
meat after browned and add a bit more oil to saute onions. Add in
garlic if desired. After onions and garlic are cooked return meat back
to pot and add 1 cup of the wine, the can of tomatoes, hoisin sauce,
and the bay leaves. Bring to a boil, reduce heat cover and simmer 45 -
60 minutes. Stir occasionally.
Add carrots and the other cup of wine. Cover and continue to simmer,
another 30 minutes or until carrots and meat are tender. Add in
mushrooms and let heat through until tender.
Uncover, turn heat up and boil until sauce is slightly thickened, about
15 minutes. You may also thicken with cornstarch/water if desired.
Taste for additional salt and pepper.
*Floured meat along with salt and pepper. Browned in olive oil then
added to crockpot filled with vegetables. Sauteed onion and garlic.
Added beef broth to deglaze pan. Stir in hoisin sauce. Pour over beef
in crockpot. Add red wine and tomatoes; add to crockpot. Cover and cook
on High 1 hour. Reduce to low and cook 6-7 hours. Thicken with Wondra flour.
This was fantastic. Rich and full flavored.1/25/08
Round steak was OK, a little firm, but another cut would have been
better. chefly
Round steak was on sale for only $1.88/lb. so I couldn't pass up that price. chefly