Best 2 Mahogany Beef Stew Recipes

Indulge in the tantalizing flavors of Mahogany Beef Stew, a culinary masterpiece that embodies comfort and richness. This hearty dish, steeped in history and tradition, takes you on a culinary journey through time. The mahogany-hued gravy, a symphony of flavors, envelops tender beef cubes, creating a delectable experience that will captivate your taste buds.

Accompanying this savory stew are two tantalizing side dishes: fluffy mashed potatoes and crisp green beans. The velvety texture of the mashed potatoes, infused with butter and milk, provides a creamy canvas for the robust flavors of the stew. The green beans, vibrant and refreshing, add a touch of color and crunch, completing this well-rounded meal.

This versatile recipe offers variations to suit diverse preferences. For those who prefer a milder taste, a sweet red wine can be used in place of the robust red wine. Alternatively, a touch of spice can be introduced with the addition of chili powder or cayenne pepper. The choice is yours to craft a stew that perfectly matches your palate.

As you embark on this culinary adventure, you'll discover the secrets behind the perfect Mahogany Beef Stew. Detailed instructions guide you through each step, ensuring that every bite is bursting with flavor. The result is a stew that will warm your soul and leave you craving more. So gather your ingredients, prepare your taste buds, and let's delve into the delightful world of Mahogany Beef Stew.

Here are our top 2 tried and tested recipes!

MAHOGANY BEEF STEW WITH RED WINE AND HOISIN SAUCE

Mahogany Beef Stew with Red Wine and Hoisin Sauce image

Categories Soup/Stew Wine Beef Sauté Stew Dinner Meat Red Wine Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 1/2 cups chopped onions
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

Steps:

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. Push meat to sides of pot. 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.
Available at Asian markets and in the Asian foods section of some supermarkets.

MAHOGANY BEEF STEW

Mahogany Beef Stew image

You will not believe the deeply satisfying flavour of this stew. This is our favourite wintry stew dish - comfort food to the max. The cooking time is more or less accurate, but it really depends on the cut of meat used - not everyone used chuck, and then, not all chuck is the same! You really have to poke and prod and taste to get it to where you want it...but that's what cooking is all about, isn't it? ;-)

Provided by evelynathens

Categories Stew

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

4 tablespoons olive oil
3 1/2 lbs boneless beef chuck roast, trimmed, cut into 2 1/2 inch pieces
4 cups chopped onions
2 cups good-quality red wine
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon thyme
1/2 cup hoisin sauce (this is the critical ingredient, don't leave it out!)
2 bay leaves
1 garlic clove, minced
1 lb slender carrot, peeled, cut diagonally into 1 inch lengths
1 tablespoon cornstarch, mixed with
1 tablespoon water
2 tablespoons chopped fresh parsley

Steps:

Heat 2 tablespoons olive oil in heavy large pot over high heat.
Sprinkle meat with salt and pepper.
Add meat to pot; sautï¿½ until brown on all sides, about 10 minutes.
Push meat to sides of pot.
Reduce heat to medium; add 2 tablespoons oil to pot.
Add onions; sautï¿½ until golden brown, about 15 minutes.
Mix meat into onions.
Add 1 cup wine, tomatoes with juices, garlic, herbs, 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 and serve.
Excellent with buttered egg noodles.

Nutrition Facts : Calories 656.3, Fat 26.2, SaturatedFat 8.7, Cholesterol 175.3, Sodium 623.1, Carbohydrate 33.7, Fiber 5.5, Sugar 16.2, Protein 59.2

Tips:

It's essential to trim excess fat from the beef cubes to prevent a greasy stew.
Adding a bit of flour or cornstarch to the stew is an excellent way of thickening the sauce, but don't overdo it!
Use low-sodium beef broth. You can always add a bit extra if needed, but it's harder to remove if you add too much.
Cook the stew over low heat and for a long time to ensure the beef is melt-in-the-mouth tender.
Include a variety of vegetables in your stew. Carrots, celery, and onions are all tasty and traditional choices.
Feel comfortable varying the root vegetables based on what you like. Parsnips and sweet potatoes would both be good options in this recipe.
Red wine adds extra depth to the stew. If you don't have any, just use additional beef broth. You can also replace red wine with beer.
Serve the stew with mashed potatoes, rice, or crusty bread to soak up all that yummy sauce.

Conclusion:

This mahogany beef stew is a classic dish that's easy to make and incredibly flavorful. With its tender beef, hearty vegetables, and rich sauce, it's a perfect meal for a cold winter night. The best part is that you can make it ahead of time, so it's perfect for busy weeknights. Give this recipe a try; I promise you won't be disappointed!

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