Beef Stew With Red Wine And Hoisin Sauce

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 4 tablespoons olive oil
• 3 1/2 lbs boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
• 3 1/2 cups chopped onions
• 2 cups cabernet sauvignon wine
• 1 (14 1/2 ounce) can italian-style diced tomatoes, undrained
• 1/2 cup hoisin sauce (*)
• 2 bay leaves
• 1 lb slender carrot, peeled, cut diagonally into 1-inch lengths
• 1 tablespoon cornstarch, mixed with
• 1 tablespoon water
• 2 tablespoons chopped fresh parsley

Recipe

• 1 heat 2 tablespoons oil in heavy large pot over high heat. sprinkle meat with salt and pepper. add meat to pot; sauté until brown on all sides, about 10 minutes.
• 2 push meat to sides of pot. reduce heat to medium; add 2 tablespoons oil to pot.
• 3 add onions; sauté until golden brown, about 15 minutes. mix meat into onions.
• 4 add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. bring to boil.
• 5 reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.
• 6 add carrots and 1 cup wine. cover; simmer 30 minutes, stirring occasionally.
• 7 uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
• 8 reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.
• 9 discard bay leaves. season stew with salt and pepper.
• 10 (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. sprinkle with parsley; serve.