Mahogany Beef Stew Recipe
A delicious beef stew with red wine and Hoisin sauce. You could replace the beef cubes with pork or chicken for a different version of this homemade stew. Could be done using a crock pot (slow cooker).
Preparation: 15 minutes
Cooking: 1 hour 40 minutes
6-8 servings
- 2 pounds beef cubes
- 2 cups (500ml) red wine (preferably Cabernet Sauvignon)
- 1 large onion, diced
- 1/3 cup Hoisin sauce
- 1 can diced tomatoes
- 3/4 pound slender carrots, peeled and sliced diagonally
- 1 teaspoon cornstarch
- 1 tablespoon parsley
- 2 tablespoons olive oil
- 1 bay leave
- Salt & Pepper
- Heat olive oil in a large cooking pot, over medium heat, and brown meat of each side for 8-10 minutes. Set aside.
- Heat some more olive oil and sauté onion until golden brown (around 10-12 minutes).
- Pour the meat back into the pot then mix it with onions. Add 1 cup red wine, bay leave, parsley, tomatoes, Hoisin sauce. Bring to a boil, then reduce heat and simmer for 50 minutes.
- Add carrots and the rest of the wine, bring to a boil again then reduce heat, cover and simmer for 25 minutes.
- Uncover and thicken the sauce for 10 minutes. Mix cornstarch with same amount of water then mix it to the stew.
- Continue cooking until the sauce has attained desired consistency (around 5 minutes).
- Sprinkle some salt & pepper to taste. Decorate with parsley.
- Serve with your favorite potatoes.
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