Beef Stew With Hoisin Sauce-red Wine

maio 31, 2022 Enviar um comentário

After a long calendar week of recipe testing and cooking for the family unit, last Sunday I felt similar I needed a little break. Lucky for me, my husband came to the rescue and cooked for usa this hearty and very flavorful beef stew with red wine and hoisin sauce!

The recipe is adjusted from a 2002 Bon Appétit original and remains a family favorite. The hole-and-corner for this recipe is that information technology has an equal, one-to-one ratio of meat to onions and benefits from a long, slow cooking with red vino and hoisin sauce. The hoisin gives the dish its signature semi-sweetness and imparts a deep, rich, brown color to the beefiness. The recipe calls for Cabernet Sauvignon, only I used a Montepulciano d'Abruzzo, which is a more than savory, spicy wine that goes peculiarly well with this stew.

What to serve with it

Nosotros accompanied this succulent dish with hot, buttered egg noodles, to which I added lemon zest and parsley just before serving. Creamy mashed potatoes or even a Parmesan polenta would also go very well with this mid-winter dish.

Even if the quantity of meat for this beefiness stew with red wine and hoisin sounds similar too much, I would still encourage yous to brand the whole recipe, as it reheats very well and you tin can enjoy it again later on in the week, along side your favorite roasted vegetables. Making a hearty stew similar this is a great plan for a chilly weekend and I know you are going to savor it as much every bit nosotros do!

Beefiness Stew with Cerise Wine and Hoisin Sauce

Total time

2 hours xv mins

iv TBSP. olive oil
3½ Lbs. boneless beef chuck roast, trimmed, cut into 2½-inch pieces
--- sea salt and freshly footing pepper
iii½ cups onions, chopped
two cups Cabernet Sauvignon
14 oz. can diced tomatoes
½ cup hoisin sauce (available in the Asian foods section of the supermarkets)
2 bay leaves
one lb. slender carrots, peeled, cut diagonally into 1-inch lengths
i TBSP. cornstarch mixed with 1 TBSP. water
ii TBSP. fresh parsley, chopped

Place the meat on newspaper towels and pat it dry out. Sprinkle information technology 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 together 2 tablespoons of olive oil and so add the meat. Sauté the meat until brownish 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 oversupply the pot). Remove the meat from the pot and reserve. Reduce the heat to medium; add ii more than tablespoons olive oil to pot. Add the onions and sauté them until they are golden brown, well-nigh 10-xv minutes.
Return the meat to the pot and mix it into onions. Add 1 loving cup of wine, the tomatoes with their juices, the hoisin sauce, and the bay leaves. Bring the stew to a boil. Reduce the rut to low, embrace the pot, and simmer the stew for an hour, stirring occasionally.
Add the carrots and the remaining 1cup of vino. Encompass once more and simmer the stew for some other 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 together the cornstarch mixture, and simmer until the sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Gustatory modality and adapt the seasoning if needed. Transfer the stew to a large serving bowl. Sprinkle with parsley and serve.

this stew tin be made one twenty-four hour period ahead. Arctic uncovered until common cold, then encompass and keep refrigerated overnight. Bring the stew to simmer earlier serving, stirring occasionally.

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