Beef Stew with Red Wine
A beautiful, hearty and comforting beef stew with red wine!
Foto: RecipeGirlIngredients
- 4 tablespoons extra-virgin olive oil, (divided)
- 3½ pounds boneless beef chuck roast (trimmed), (cut into 2½-inch pieces)
- 3½ cups chopped onions
- 2 cups cabernet sauvignon, (divided)
- One 14.5-ounce can diced Italian tomatoes, (undrained)
- ½ cup hoisin sauce
- 2 whole bay leaves
- 16 ounces carrots, (peeled and cut diagonally into 1-inch lengths)
- 1 tablespoon cornstarch ((mixed with 1 tablespoon water))
- 2 tablespoons chopped fresh parsley
Steps
Heat 2 tablespoons of oil in a heavy large pot over high heat. Sprinkle the beef with salt and pepper. Add the beef to the pot; sauté until brown on all sides, about 10 minutes. Push the meat to the sides of the pot. Reduce the heat to medium; add 2 more tablespoons of oil to the pot. Add the onions; sauté until golden brown, about 15 minutes. Mix the the meat into the onions. Add 1 cup of the wine, tomatoes with their juices, hoisin sauce, and bay leaves. Bring to a boil.
Reduce the heat to low, cover the pot and simmer for 45 minutes, stirring occasionally. Add the carrots and the last cup of wine. Cover; simmer 30 minutes, stirring occasionally.Uncover, increase the heat to high; boil until the sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce the heat to medium, add the cornstarch mixture and simmer until the sauce thickens, stirring occasionally, about 8 minutes. Discard the bay leaves. Season the stew with salt and pepper. Transfer the stew to a large bowl. Sprinkle with parsley; serve.
Loading comments...