Rich Beef Stew with Red Wine and Hoisin Sauce - Marilena's Kitchen (2024)

Author: Marilena Leavitt

Recipe type: Main course

Serves: 6

Ingredients

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

Instructions

1. Place the meat on paper towels and pat it dry. Sprinkle it generously with salt and pepper and set it aside.
2. Place a heavy, large pot (or Dutch oven) over medium-high heat on your stovetop. When it gets hot, add 2 tablespoons of olive oil and then add the meat. Sauté the meat until brown 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 crowd the pot). Remove the meat from the pot and reserve. Reduce the heat to medium; add 2 more tablespoons olive oil to pot. Add the onions and sauté them until they are golden brown, about 10-15 minutes.
3. Return the meat to the pot and mix it into onions. Add 1 cup of wine, the tomatoes with their juices, the hoisin sauce, and the bay leaves. Bring the stew to a boil. Reduce the heat to low, cover the pot, and simmer the stew for an hour, stirring occasionally.
4. Add the carrots and the remaining 1cup of wine. Cover again and simmer the stew for another 30 minutes or so, stirring occasionally. Uncover to pot and continue cooking until the sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
5. Reduce the heat to medium, add the cornstarch mixture, and simmer until the sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Taste and adjust the seasoning if needed. Transfer the stew to a large serving bowl. Sprinkle with parsley and serve.

Notes

this stew can be made one day ahead. Chill uncovered until cold, then cover and keep refrigerated overnight. Bring the stew to simmer before serving, stirring occasionally.