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Nutrition Facts
Serving Size 1 (630g) Recipe makes 6 servings
Calories 968
Calories from Fat 557		(57%)
Amount Per Serving		%DV
	Total Fat 61.9g	95%
	Saturated Fat 22.4g	111%
	Monounsaturated Fat 28.8g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 183mg		61%
Sodium 709mg		29%
Potassium 1513mg		43%
Total Carbohydrate 35.4g		11%
	Dietary Fiber 5.3g	21%
	Sugars 16.9g
Protein 51.7g		103%
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Budget Suppers Week 2

Parrot Head Mama

Mahogany Beef Stew

Recipe #80536 | 2 hours | 15 min prep | add private note

⁽¹⁸⁷⁾ RATE IT NOW Print Recipe

By: evelyn/athens
Jan 9, 2004

You will not believe the deeply satisfying flavour of this stew. This is our favourite wintry stew dish - comfort food to the max.

SERVES 6 (change servings and units)

Ingredients

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 clove garlic, minced

To Finish

1 lb slender carrot, peeled,cut diagonally into 1 inch lengths
1 tablespoon cornstarch, mixed with
1 tablespoon water
2 tablespoons chopped fresh parsley

Directions

1
Heat 2 tablespoons olive oil in heavy large pot over high heat.
2
Sprinkle meat with salt and pepper.
3
Add meat to pot; sauté until brown on all sides, about 10 minutes.
4
Push meat to sides of pot.
5
Reduce heat to medium; add 2 tablespoons oil to pot.
6
Add onions; sauté until golden brown, about 15 minutes.
7
Mix meat into onions.
8
Add 1 cup wine, tomatoes with juices, garlic, herbs, hoisin sauce, and bay leaves.
9
Bring to boil.
10
Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.
11
Add carrots and 1 cup wine.
12
Cover; simmer 30 minutes, stirring occasionally.
13
Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
14
Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.
15
Discard bay leaves.
16
Season stew with salt and pepper.
17
(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.
18
Sprinkle with parsley and serve.
19
Excellent with buttered egg noodles.

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Featured Reviews for This Recipe

From: Kahlanne

On Nov 19, 2009

I love roast but was looking for something a little different. I am glad I gave this a try. Every family member, exception of 8 mo old, loved this recipe which is saying something considering we are a family of 7. Plus, the house smells devine while this is cooking! I made mine in a large crockpot which was extremely easy. I substituted half of the hoisin sauce with oyster sauce since my hoisin was very sweet. Btw, I don't like oysters. I also tossed in a can of mushrooms and two chopped celery stalks. The first night I served this over mashed potatoes. The next night's leftovers were served over rice. We had one small bowl of leftovers (no meat left) which I mixed with the rice and put in the fridge. It was so good the next day for lunch. I promise it gets better each day. Definitely a recipe for our Family Favorites Cookbook

0 people found this review helpful

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From: Chef #1163587

On Nov 17, 2009

Really very rich meal. I changed the number of servings (I think to 2) and it was so rich that we had leftovers for another night. I did also add cubed red potatoes to the recipe. Very good, but very rich.

1 person found this review helpful

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From: Polar Bear

On Feb 5, 2004

This is very delicious! I have done it twice. First time, I made it, I followed the directions to the letter. It was flavorful. Next time, I modified it - Step 8, placed 2 cups wine, carrots, and water. Then I simmered it for 1 hour. I used a can of Italian tomatoes with garlic. Take note garlic is not included in the recipe, neither is parsley. They are both optional, but we prefer it that way. After simmering for a long time, there is no need to thicken the sauce in our opinion, but then again, that is a matter of taste. The hoisin sauce made the sauce thicker and richer and we loved it. Thanks Evelyn for this lovely recipe.

28 people found this review helpful

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From: elliesstuff

On Jan 24, 2005

This is very delicious. I made it yesterday during a blizzard and it made the whole house smell wonderful. The hoisin sauce adds a slight sweetness that is very appealing. The only things I did differently were that I floured the meat with Wondra before browning, added button mushrooms and sliced celery,and lots of garlic. I had frozen pearl onions I was going to add also but forgot about them. This is a keeper. Thanks Evelyn. I've made a number of your recipes and they're all terrific.

20 people found this review helpful

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