Contributed Recipe: Mahogany Beef Stew With Red Wine and Hoisin Sauce

Contributed by: MCB

I have another recipe referral for you. This one is cribbed from Bon Appetit magazine, which really should be the bible for every foodie. It's one of my favorite cold- weather dinners - when served over horseradish mashed potatoes with a glass of Cabernet or Shiraz, it truly is paradise.

Some recommendations: I highly recommend serving it with a tart or spicy starch, since that helps cut the hoisin-induced sweetness of the stew itself. I usually skip the packaged stew meat and purchase a better cut of beef, then chop the meat a bit smaller than is called for in the recipe (I like my stew meat to be nice and tender when it's done cooking). I also add more carrots- but I really, really like carrots.

Mahogany Beef Stew With Red Wine and Hoisin Sauce
4 tablespoons 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 slender carrots, peeled, cut diagonally into1-inch lengths
1 tablespoon cornstarch mixed with 1 tablespoon water
2 tablespoons chopped fresh parsley

*Heat 2 tablespoons oil in heavy large pot over high heat.
*Sprinkle meat with salt and pepper.
*Add meat to pot; sauté 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; sauté until 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 corn starch 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.

Bon cuisine!

UPDATE: Photo post here.