mahogany beef stew

🥘 Ingredients

• • olive oil
• • boneless beef chuck roast
• • onions
• • red wine
• • diced tomatoes
• • dried oregano
• • dried basil
• • thyme
• • hoisin sauce
• • bay leaves
• • garlic clove
• • carrot
• • cornstarch
• • water
• • fresh parsley

📝 Instructions

1. 1 heat 2 tablespoons olive oil in heavy large pot over high heat
2. 2 sprinkle meat with salt and pepper
3. 3 add meat to pot
4. 4 saut until brown on all sides , about 10 minutes
5. 5 push meat to sides of pot
6. 6 reduce heat to medium
7. 7 add 2 tablespoons oil to pot
8. 8 add onions
9. 9 saut until golden brown , about 15 minutes
10. 10 mix meat into onions
11. 11 add 1 cup wine , tomatoes with juices , garlic , herbs , hoisin sauce , and bay leaves
12. 12 bring to boil
13. 13 reduce heat to low , cover pot and simmer 45 minutes , stirring occasionally
14. 14 add carrots and 1 cup wine
15. 15 cover
16. 16 simmer 30 minutes , stirring occasionally
17. 17 uncover , increase heat to high
18. 18 boil until sauce is slightly thickened , stirring occasionally , about 15 minutes longer
19. 19 reduce heat to medium , add cornstarch mixture and simmer until sauce thickens , stirring occasionally , about 8 minutes
20. 20 discard bay leaves
21. 21 season stew with salt and pepper
22. 22 transfer stew to large bowl
23. 23 sprinkle with parsley and serve
24. 24 excellent with buttered egg noodles