By evelyn/athens on January 09, 2004
Photo by BluefrogJ
Photo by BluefrogJ
"You will not believe the deeply satisfying flavour of this stew. This is our favourite wintry stew dish - comfort food to the max. The cooking time is more or less accurate, but it really depends on the cut of meat used - not everyone used chuck, and then, not all chuck is the same! You really have to poke and prod and taste to get it to where you want it...but that's what cooking is all about, isn't it? ;-)"
Serving Size: 1 (629 g)
Servings Per Recipe: 6
"Absolutely delicious! We followed the recipe exactly to Step #8, using a nice cabernet. At that point, we put the cocotte in the oven at 250 for 3 hours. We then caramelized the carrots over high heat (not fully cooking them through) and set them aside. Everything smelled and looked so good, we also caramelized a package of frozen pearl onions and (separately) about a dozen quartered new potatoes. (Again, just for color, not fully cooked). We added the vegetables, along with the cornstarch slurry, after the meat had cooked slowly for three hours. 20 minutes later, the stew was perfect! The meat and sauce were divine, and the vegetables were just a bit al dente, with a very rustic appearance from the prior caramelization. (Sure beats mushy veggies the same color as the sauce!) When we poured the leftover wine with dinner, we realized the second cup (Step #11) had never made it into the dish. But, with the slow cooking and without that extra liquid, the sauce was the perfect consistency as it was. We ate it as a stew with some corn fritters, but plan to enjoy some of the leftovers over buttered noodles. We'll definitely be making this one again. Delicious!"
"This was a terrific stew!! The flavors went so well together, we loved it. I had served it over some garlic mashed potatoes....Yummy!!!! I did do a few changes though. I had dredged the chuck roast pieces in a mixture of flour, dry mustard, salt and pepper and garlic powder. Then browned it in batches and took it out and then caramelized the onions and then put back in the beef and the rest of the ingredients, simmered on stove for about 45 minutes. Then I added in the other ingredients with some peas and popped it in the oven for about 1 hour at 350. There was no need for cornstarch because the beef was coated in flour first, so it was a perfect thickness already. Thanks so much for sharing a wonderful recipe evelyn!!"
"Amazing! Not overly complicated to make and the results are fantastic. Best Beef Stew I've ever had. I did add celery and potatoes to the recipe (with the carrots) and I also added a half can of beef broth to just "beef" up the flavor a bit. Everyone raved about this recipe. I absolutely will be making this again."
"I thought the flavor of this was fantastic. It is true comfot food. We served this over mashed potatoes. Mine turned out much thicker than how I think of beef stew. It was more likre beef tips in a very rich gravy. But very delish none the less. Thanks for sharing! UPDATE: For those who do not want to use wine. I have made this substituting grape juice for the wine. It was wonderful. I think you could also use a mixture of grape juice and wine. hope this helps someone. :)"
"Added some carrots and potatoes after cooking the onions. Only 1 cup of wine and 1 cup of water. No constarch. Cooked it on a cast iron dutch oven that lets no heat escape. After browning the meat and onions, I added the liquid and stuck in a preheated 300 oven for 4 1/2 hours and it came fork tender with an incredible flavor. Highly recommend this cooking method."
"Fantastic Sunday meal . . .spent the afternoon simmering on the stove, while we trimmed the tree. The family loved it! I added mushrooms,simmered for a bit longer, but followed the rest exactly as written.This is certainly a keeper."
"I made this for supper tonight and it was delicious! The only change I made to the recipe was using only 1/4 cup of Hoisin, otherwise I followed all of the directions. I used a bottle of Pinot Noir my husband and I had yet to drink (of course we drank the remainder of the bottle during the meal). I served it with mashed potatoes and green beans... YUM! Thank you for sharing this recipe!"
"Great recipe, adapted it to my likes. Reduced beef to 2 1/2 pounds, added rutabagas and celery. I dislike Hoisin, but wanted to keep Evelyn's thread so reduced it to 1 tablespoon and added 1 tablespoon of dark soy and 2 tablespoons of vegetarian oyster sauce. Increased to 4 garlic cloves and also added a cup of beef stock as it was quite thick when braising. Also, I started this in the morning, simmered it for two hours and turned it off until I returned home from work. Didn't do the crock pot as it usually turns meat chunks into threads sitting in soup. Simmered it another couple of hours with the additional wine. Overall, I think I decreased the wine by about half as my glass was precariously close to the pot and some of the wine slipped into my glass. I also added fresh ground pepper to the meat as well as the stew while simmering and omitted basil and oregano. I also added about a half teaspoon of liquid smoke. This was excellent and a very versatile recipe. Kudos to Evelyn for sharing this!"
"I thought the hoisin sauce made this slightly sweet; not my preference. But it was such a nice saucy stew that we enjoyed it anyway! I didn't have time to stand over the stove, so I put everything in the crockpot. I didn't even shred my beef roast- put it in whole and turned it on Low for 6 hours. Then I removed the beef and let it stand while adding the cornstarch mixture to the crockpot. (There's more liquid in crockpot cooking, so I tripled the cornstarch mixture- perfect.) I shredded the beef and put it back in the crockpot, had it on high for another hour. Perfect! Served over MASHED POTATOES! Yum!"
"This was a fabulous beef stew!! I used a little less hoisin sauce than called for, and followed another reviewer's suggestion of placing the stew into the oven after adding the wine and herbs. I put it in at 250 for a little over 3 hours, then finished the rest of the recipe on the stove. I added celery and potatoes along with the carrots, cooked it for another 25-30 minutes, and it was perfect. I will definitely make this again. Thanks!"
"Wow. Just. Wow... I threw potatoes in the mix but other than that I didn't change a thing. I have never used hoisin sauce and I would have never considered adding it to beef stew, but I am so glad that someone in this world decided to do it because it's AMAZING! I don't think I'm going to make a different version of beef stew ever again. My boyfriend will not carry on a conversation with me when I make this for dinner because he's so intensely focused on eating it. It's that good. When I take leftovers to work I am always getting comments about how amazing it smells when I'm heating it up for lunch."
"I had to use a recipe from the internet for hoisen sauce but this still turned out really good. The beef was really tender and flavorful. I did add 4 regular size potatoes and a few mushrooms, but other than that made as written. Excellent stew! Thanks for posting!"
"Nothing more needs to be said about this dish. I did add mushrooms, celery & used 2 cups wine as suggested. It simmer on the stove top, all afternoon. Extremely rich & satisfying. Served over mashed potato."
"The hoisin sauce gives this dish a slightly smoky and sweet flavor! Tasty and very different from your average beef stew! I dredged the beef cubes in flour and browned them. Sauteed the onions/garlic and deglazed with half the wine...added everything else except the parsley to the slow cooker (including carrots) and cooked on high for 4-5 hours until beef was fork tender. Served over rice and didn't need cornstarch or water at the end. Thanks for posting!!"
"always a crowd pleaser! good with venison or elk too!"
"If you haven't tried this recipe, you really should!
Our family loves it. Our teenage boys almost always go back for seconds. My scoutmaster husband asked his scouts to try this stew out, and they all loved it too.
I usually use only 2 cups of onions, and I grate the carrots. My boys will eat the carrots when grated, but not when in chunks. I also don't use the bay leaves -- personal preference, and I never need to thicken the sauce with cornstarch. Additionally, I add 1-2 cups of water as I usually let it simmer on the stove on low for 1.5 -2 hours.
Thank you for sharing the recipe."
"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."