Best 4 Mahogany Beef Stew With Red Wine And Hoisin Sauce Recipes

Indulge in a symphony of flavors with our Mahogany Beef Stew, where tender beef cubes are braised in a rich and savory sauce made with red wine, hoisin sauce, and a medley of aromatic spices. This hearty stew is elevated with the addition of button mushrooms, carrots, and pearl onions, creating a colorful and delectable dish. Accompanying this main course is a collection of equally enticing recipes, including a refreshing Cucumber Salad with a tangy dressing, a creamy and flavorful Mashed Sweet Potatoes, and a classic yet indulgent Chocolate Mousse for a sweet ending. These recipes promise a culinary journey that will tantalize your taste buds and leave you craving more.

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BEEF STEW WITH RED WINE AND HOISIN SAUCE

Beef Stew with Red Wine and Hoisin Sauce image

A hearty beef stew to enjoy on a chilly winter day

Provided by Marilena Leavitt

Categories Main course

Time 2h15m

Yield 6

Number Of Ingredients 11

Ingredients

4 TBSP. olive oil
3½ Lbs. boneless beef chuck roast, trimmed, cut into 2½-inch pieces
--- sea salt and freshly ground pepper
3½ cups onions, chopped
2 cups Cabernet Sauvignon
14 oz. can diced tomatoes
½ cup hoisin sauce (available in the Asian foods section of the supermarkets)
2 bay leaves
1 lb. slender carrots, peeled, cut diagonally into 1-inch lengths
1 TBSP. cornstarch mixed with 1 TBSP. water
2 TBSP. fresh parsley, chopped

Steps:

Place the meat on paper towels and pat it dry. Sprinkle it generously with salt and pepper and set it aside.
Place a heavy, large pot (or Dutch oven) over medium-high heat on your stovetop. When it gets hot, add 2 tablespoons of olive oil and then add the meat. Sauté the meat until brown on all sides, about 10 minutes (depending on the size of your pot and the amount of meat, this step should be done in batches so as to ensure that all the meat gets browned evenly-do not crowd the pot). Remove the meat from the pot and reserve. Reduce the heat to medium; add 2 more tablespoons olive oil to pot. Add the onions and sauté them until they are golden brown, about 10-15 minutes.
Return the meat to the pot and mix it into onions. Add 1 cup of wine, the tomatoes with their juices, the hoisin sauce, and the bay leaves. Bring the stew to a boil. Reduce the heat to low, cover the pot, and simmer the stew for an hour, stirring occasionally.
Add the carrots and the remaining 1cup of wine. Cover again and simmer the stew for another 30 minutes or so, stirring occasionally. Uncover to pot and continue cooking 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 bay leaves. Taste and adjust the seasoning if needed. Transfer the stew to a large serving bowl. Sprinkle with parsley and serve.

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

DELICIOUS BEEF STEW WITH RED WINE AND HOISIN

Delicious Beef Stew With Red Wine and Hoisin image

Hoisin sauce is a sweet and spicy sauce that brings out extra flavor in any dish, you can find it in the Asian section of any large supermarket, all amounts may be adjusted to taste --- try this using a small chuck roast instead of beef cubes and increase the cooking time, the recipe may be doubled if desired --- I have made this stew many times it is very good!

Provided by Kittencalrecipezazz

Categories Stew

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs stewing beef, cut in cubes
salt and pepper (I use seasoned salt)
3 -6 tablespoons oil (I use bacon fat)
1 medium onion, chopped
2 tablespoons minced fresh garlic
1 -2 teaspoon crushed red pepper flakes (optional or to taste)
1 cup dry red wine
2 1/2 cups canned beef broth
3 tablespoons hoisin sauce
2 carrots, chopped in chunks
2 parsnips, peeled and cut into chunks
1 medium sweet potatoes, peeled and cut into chunks or 4 -5 medium potatoes, cut in chunks

Steps:

Pat beef dry with paper towel.
Season beef with salt and pepper.
In a Dutch oven, heat the oil over med-high heat.
Brown meat on all sides in batches, adding more oil as needed.
Transfer to a bowl.
In the same pot with remaining fat, saute the onions and garlic until tender.
Add red wine; bring to a boil, while scraping any browned bits stuck to the bottom.
Stir in beef broth and Hoisin; bring to a boil.
Return the beef to the pot, bring to a simmer, cook for 1-1/2 hours, or until beef is tender.
Stir in the carrots, parsnips and sweet potatoes; cook, uncovered fot 15-20 minutes, or until veggies are tender.

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.

Tips

To make the perfect mahogany beef stew, start by searing the beef cubes in a hot pan until they are nicely browned. This will help to develop a rich flavor and color in the stew.
Use a good quality red wine for the stew. A dry red wine, such as a Cabernet Sauvignon or Merlot, will work well. Avoid using a sweet wine, as this will make the stew too sugary.
Be sure to simmer the stew for at least 1 hour, or until the beef is tender. This will allow the flavors to develop and meld together.
Serve the stew over mashed potatoes, rice, or noodles. You can also garnish it with fresh herbs, such as parsley or cilantro.

Conclusion

Mahogany beef stew is a delicious and hearty dish that is perfect for a cold winter day. The rich flavor of the beef, red wine, and hoisin sauce is sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give this mahogany beef stew a try. You won't be disappointed!