Mahogany Beef Stew with Red Wine and Hoisin Sauce


I forgot to take photos while making this dish but wanted to post it anyway. It is a great recipe and I have been making since I cut it out of the magazine. It is adapted from a Bon Appetit recipe I saved from the February 2002 magazine.


  • 4 tablespoons olive oil
  • 3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
  • 4 thinly sliced onions
  • 2 cups Cabernet Sauvignon (I used yellow tail Big Red Roo)
  • 1 14.5-ounce can fire roasted diced tomatoes
  • 1/2 cup hoisin sauce (available at Asian markets and in the Asian foods section of some supermarkets)
  • 2 bay leaves
  • 1 pound slender carrots, peeled, cut diagonally into 1-inch lengths
  • 1 tablespoon cornstarch mixed with 1 tablespoon water


  • Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté in batches until brown on all sides, about 10 minutes. In another large pot heat 2 tablespoons of oil and add onions. Caramelize onions until golden brown, about 15 minutes. Add onions to meat. Add 1 cup wine, tomatoes with juices, 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.
  • Serve over polenta, mashed yukon gold potatoes or gnocchi.

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