beef stew with red wine and hoisin

[Bier Meister]

another soup/stew i like going with in the winter/fall.........

 

4 tablespoons olive oil

3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces

3 1/2 cups onions (med dice)

2 cups Cabernet Sauvignon

1 14.5-ounce can diced tomatoes with Italian herbs, undrained

1/2 cup hoisin sauce

2 bay leaves

1 pound slender carrots, peeled, cut diagonally into 1-inch lengths

1 tablespoon cornstarch mixed with 1 tablespoon water

2 tablespoons chopped fresh parsley

 

 

heat 2 tablespoons oil in heavy large pot over high heat. sprinkle meat with salt and pepper. add meat to pot; sauté until brown on all sides (about 10 minutes). remove from pot with slotted spoon. reduce heat to medium; add 2 tablespoons oil to pot. add onions; sauté until golden brown, about 15 minutes. mix meat into onions. 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. Sprinkle with parsley; serve.

[polksalet]

you are hurting me dude

[Bier Meister]

over the next few days i am going to fire some more at you too......

[Big Country]

That looks great, but way too hot here to think of making it.

 

I still have to do up those tritips though