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Cabernet Beef Stew with Hoisin Sauce

Cabernet Beef Stew with Hoisin Sauce

This dish is perfect on a cold winter day.

Cabernet Beef Stew with Hoisin Sauce
serves 6


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 garlic, basil and oregano

1/2 cup hoisin sauce
2 fresh bay leaves

1 pound bag baby carrots
1 Tbsp. cornstarch mixed with 1 Tbsp. water

Parsley for garnish (optional)


Heat 2 tablespoons oil in heavy large pot over high heat.

Add onions and saute until golden brown, about 15 minutes. Remove from pot and set aside.

Add 2 more Tablespoons of oil. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes.

Add onions to browned beef and 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 and increase heat to high, and boil until the sauce is slightly thickened, stirring occasionally, about 15 minutes longer.

Reduce heat to medium and add the cornstarch mixture. Simmer until sauce thickens, stirring occasionally, about 8 minutes.

Discard bay leaves. Season stew with salt and pepper if needed.

(Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.)

Ladle stew into serving bowls and sprinkle with parsley; serve. For a more formal presentation place stew in a large bowl sprinkled with parsley and serve at the table.

Note: I made some brown rice to go with the Stew. I placed the rice in the bottom of the bowl and ladled the Stew on top. However, the Stew can be served as is.

A Savory Delight for a cold winters day! Enjoy!

Complementary Wines: Bonarda, Bordeaux, Cabernet Sauvignon

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