Absolutely amazingly good stew! I followed FrenchBunny's advice floured the beef and finished cooking in oven. So tender and full of flavor!
Oh my was this good. My DH licked his plate and asked for more. I did as some other reviewers and floured my stew meat and than browned. At the point where the carrots were added I put the stew in the oven at 350 for an hour and half. Wonderful recipe, thank you so much.
always a crowd pleaser! good with venison or elk too!
If I had read all these reviews before making the stew I would have cut down on the hoisin because I don't like things too sweet. However I made recipe as is and REALLY enjoyed it. I wonder if some brands of Hoisin are sweeter than others, I used Lee Kum Lee brand.
I did add a few more veggies like turnip and potatoes but thats it. I thought the gravy tasted very rich, delicious this is my go to recipe now for sure. Made it a second time and only had a cup of wine so used beef stock for the other cup. It was still very good but nearly as good as with the full 2 cups. The other thing I did is instead of using cornstarch I dredged the beef in flour, salt and pepper. Delish!!
This was super good. Next time I'll add an additional clove or two of garlic and cut back on the hoisin just a bit. I served with creamy garlic mashed potatoes and this really hit the spot on a cold snowy day.
Did not have wine; used beef broth instead. Agree that the flavor is rich and wonderful with the hoisin sauce. Will try with potatoes next time.
This was great! I strayed a bit from the recipe - but it turned out wonderful. I browned the beef and carmalized the onion and put them in a crockpot. I also added chunks of carmalized butternut squash. I used about 1/4 cup hoisin sauce and only 1 cup of wine (Witches Brew from Leelanau Cellars - which is an autumn spiced red wine). I also added some beef bouillon. Thickend and served over egg noodles. Cooked on low about 8 hours. Will definitely make this again. Thanks for sharing.
Wonderful! I used 1/4 hoisin, added peas, baby potatoes and button mushrooms. What great flavor. I also coated the beef in flour before browning, that way I didn't need to add the cornstarch.
So good could not complain about any part of this it was so good.It will be cooked in my house for years to come.
I had only 1/4 c. left of the "critical ingredient" so I apologize if that skewed my results. My husband and son did not like this, and I thought it was just OK. I found it a little too sweet. Sarahbug liked it but also remarked on the sweetness (I don't know if she thought it was a negative). Also, the meat needs to be browned in batches to avoid "boiling" - the juices will evaporate when smaller amounts of beef are browned at a time (I ended up having to drain the meat in order to brown the onions). Also, my carrots did not cook enough.