1 of 15 photos

Photo by:

Add this recipe to your:

Send this recipe:

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%
detailed view... how is this calculated?

Menus using this recipe:

Budget Suppers Week 2

Parrot Head Mama

November 8-14

nicoleingermantown

Mahogany Beef Stew

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

⁽¹⁷⁹⁾ 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.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Pioneer Woman Chicken Parmigiana

Bacon Ranch Slow Cooked Chicken

Scalloped Potatoes for Two

Easy Roast Chicken Dinner

Armenian Lentil Soup

Featured Reviews for This Recipe

From: baldwin bistro

On Nov 7, 2009

Oh MY!!! While my hubby was making this, we realized that we only had 2 TBSP of Hoisin, so we added oyster sauce and molasses and ended up with THE MOST AMAZING Stew either of us had ever eaten---it was so rich, full of flavor and warming on a cold November night! Thank you Evelyn for such a fantastic recipe!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef #568112

On Nov 5, 2009

Great recipe, adapted it to my likes. Reduced beef to 2 1/2 pounds, added rutabagas and celery. I dislike Hoisin, but wanted to keep Evelyn's thread so reduced it to 1 tablespoon and added 1 tablespoon of dark soy and 2 tablespoons of vegetarian oyster sauce. Increased to 4 garlic cloves and also added a cup of beef stock as it was quite thick when braising. Also, I started this in the morning, simmered it for two hours and turned it off until I returned home from work. Didn't do the crock pot as it usually turns meat chunks into threads sitting in soup. Simmered it another couple of hours with the additional wine. Overall, I think I decreased the wine by about half as my glass was precariously close to the pot and some of the wine slipped into my glass. I also added fresh ground pepper to the meat as well as the stew while simmering and omitted basil and oregano. I also added about a half teaspoon of liquid smoke. This was excellent and a very versatile recipe. Kudos to Evelyn for sharing this!

1 person found this review helpful

Was this review helpful to you? YES | NO

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.

27 people found this review helpful

Was this review helpful to you? YES | NO

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

Was this review helpful to you? YES | NO

Read all 179 reviews