Prep 25 mins
Cook 3 hrs
Hoisin sauce is a sweet and spicy sauce that brings out extra flavor in any dish, you can find it in the Asian section of any large supermarket, all amounts may be adjusted to taste --- try this using a small chuck roast instead of beef cubes and increase the cooking time, the recipe may be doubled if desired --- I have made this stew many times it is *very* good!
- 1 1⁄2 lbs stewing beef, cut in cubes
- salt and pepper (I use seasoned salt)
- 3 -6 tablespoons oil (I use bacon fat)
- 1 medium onion, chopped
- 2 tablespoons minced fresh garlic
- 1 -2 teaspoon crushed red pepper flakes (optional or to taste)
- 1 cup dry red wine
- 2 1⁄2 cups canned beef broth
- 3 tablespoons hoisin sauce
- 2 carrots, chopped in chunks
- 2 parsnips, peeled and cut into chunks
- 1 medium sweet potatoes, peeled and cut into chunks or 4 -5 medium potatoes, cut in chunks
- Pat beef dry with paper towel.
- Season beef with salt and pepper.
- In a Dutch oven, heat the oil over med-high heat.
- Brown meat on all sides in batches, adding more oil as needed.
- Transfer to a bowl.
- In the same pot with remaining fat, saute the onions and garlic until tender.
- Add red wine; bring to a boil, while scraping any browned bits stuck to the bottom.
- Stir in beef broth and Hoisin; bring to a boil.
- Return the beef to the pot, bring to a simmer, cook for 1-1/2 hours, or until beef is tender.
- Stir in the carrots, parsnips and sweet potatoes; cook, uncovered fot 15-20 minutes, or until veggies are tender.
This was amazing! The combination of vegetables and the sauce in the stew is so good. Thank you for sharing.
Good recipe! The hoison makes the stew sweet and it is a lovely combination of flavors. Thank you for the good recipe!