{"id":344,"date":"2020-01-22T20:28:46","date_gmt":"2020-01-22T20:28:46","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=344"},"modified":"2026-04-17T15:48:36","modified_gmt":"2026-04-17T15:48:36","slug":"mahogany-beef-stew-with-red-wine-and-hoisin-sauce","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/mahogany-beef-stew-with-red-wine-and-hoisin-sauce\/","title":{"rendered":"Mahogany Beef Stew with Red Wine and Hoisin Sauce"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t
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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

<\/span>Mahogany Beef Stew with Red Wine and Hoisin Sauce<\/span><\/h2>\n
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This is my favorite beef stew. It is very flavorful. Hoisin adds complexity to the flavor of the sauce.<\/span><\/div>\n
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Servings: <\/span>6<\/span><\/div>\n\n\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> tablespoons<\/span> olive oil<\/span><\/li>
  • 3\u00bd<\/span> pounds<\/span> boneless beef chuck roast<\/span> trimmed, cut into 2 1\/2-inch pieces<\/span><\/li>
  • 3\u00bd<\/span> cups<\/span> chopped onions<\/span><\/li>
  • 2<\/span> cups<\/span> Cabernet Sauvignon<\/span><\/li>
  • 1<\/span> 14.5 ounce<\/span> can diced tomatoes with Italian herbs<\/span> undrained<\/span><\/li>
  • \u00bd<\/span> pkg<\/span> frozen pearl onions<\/span> (optional)<\/span><\/li>
  • \u00bd<\/span> cup<\/span> hoisin sauce<\/span><\/li>
  • 2<\/span> bay leaves<\/span><\/li>
  • 1<\/span> pound<\/span> slender carrots<\/span> peeled, cut diagonally into 1-inch lengths<\/span><\/li>
  • frozen peas, amount to taste<\/span> (optional)<\/span><\/li>
  • 1<\/span> tablespoon<\/span> cornstarch mixed with 1 tablespoon water<\/span><\/li>
  • 2<\/span> tablespoons<\/span> chopped fresh parsley<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; saut\u00e9 until brown on all sides, about 10 minutes.<\/div><\/li>
    • Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; saut\u00e9 until golden brown, about 15 minutes.<\/div><\/li>
    • Mix meat into onions. Add 1 cup wine, tomatoes with juices, pearl onions (if using), hoisin sauce, and bay leaves. Bring to boil.<\/span><\/div><\/li>
    • Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.<\/div><\/li>
    • Add carrots, and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally.<\/span><\/div><\/li>
    • Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Add peas (if using)<\/span><\/div><\/li>
    • 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.<\/div><\/li>
    • Transfer stew to large bowl. Sprinkle with parsley; serve.<\/div><\/li><\/ul><\/div>

      <\/span>Make-ahead:<\/span><\/h4>
      • Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
        You can save some time \u2014 and some tears \u2014 by chopping the onions in a food\u00a0 processor, in two batches.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":5833,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,1598,136,2194,697],"tags":[],"class_list":["post-344","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-bryans-favorites","category-entree","category-stew-dish","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2020\/01\/MahoganyBeefStew.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/344","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=344"}],"version-history":[{"count":3,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/344\/revisions"}],"predecessor-version":[{"id":5837,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/344\/revisions\/5837"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/5833"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}