This stew was delicious! I was a little weary Of cooking with wine. Although I've had food that I really liked cooked in wine, I have never had luck picking red wine that paired well with what I was cooking. Since I know I really like sweet wines, I opted for a wine called, "IL Dolce Rosso ( sweet red wine)" from a brand called "Dezzani" for $5.55. It was very yummy and it added a sweet note to my stew. Although if you're not a fan of sweet wine or slightly sweet stew, then I wouldn't use it. It did make my stew a tad more sweet, specially with the addition of the hoisin sauce, but it was still a great stew. :)
very tasty! Wonderful blend of flavors too:) Thanks soo much!
great flavor! thanks for posting.
This was an awesome stew! I will make it again and again. Thanks for posting this.
I love stew and this recipe was so amazing!
The flavors were a great combination!
I did add potatoes along with the carrots. I would suggest that if you do add veggies to place them with the other items at least one hour than the thirty minutes suggested in order for them to be cooked correctly.
I didn't eat it the same day that it was prepared (I will admit sneaking spoonfuls because it smell so wonderful!) because I wanted it to "season" overnight. It was so good at lunch the next day that my only regret was only bringing one bowl for lunch!
This was an excellent beef stew! This actually the first beef stew I've ever personally made (although I've eaten other people's and thought they were okay). I really enjoyed the sweet flavor the hoisin sauce lends. The only change I made was to simmer the beef for an additional 2 hours until it was so tender it fell into pieces. In the future, I'll probably add more vegetables to this, but other than that, it's perfect!
Great to mop up with crusty bread! I dredged the meat and browned it, cooked the onions with the meat and then put all the ingredients in it and put it in the oven at 300 degrees for about 4 hours. Just make sure you make your meat chunks very large so they don't get dry like mine did, but the veggies were perfect and I didn't need to thicken the sauce since I dredged the meat in flour.
WOW! I wish I could have given it even more stars. The hoisin really does make this different. I love the anise fragrance and flavor. I did thicken the gravy more with some flour and I used some fresh parsley and thyme since I grow it. Thanks for posting.
This was a great stew, but a little on the sweet side for my family's taste - we prefer a more savory flavor. Even then, there were no leftovers - that has to say something!