Mahogany Beef Stew

Recipe by evelynathens
READY IN: 1hr 55mins




  • Heat 2 tablespoons olive oil in heavy large pot over high heat.
  • Sprinkle meat with salt and pepper.
  • Add meat to pot; saut� until brown on all sides, about 10 minutes.
  • Push meat to sides of pot.
  • Reduce heat to medium; add 2 tablespoons oil to pot.
  • Add onions; saut� until golden brown, about 15 minutes.
  • Mix meat into onions.
  • Add 1 cup wine, tomatoes with juices, garlic, herbs, hoisin sauce, and bay leaves.
  • Bring to boil.
  • Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.
  • Add carrots and 1 cup wine.
  • Cover; simmer 30 minutes, stirring occasionally.
  • Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
  • Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.
  • Discard bay leaves.
  • Season stew with salt and pepper.
  • (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 and serve.
  • Excellent with buttered egg noodles.