jglass
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Delicious Beef Stew With Red Wine and Hoisin
SERVES 4 -6
1 1/2 lbs stewing beef, cut in cubes
salt and pepper
3-6 tablespoons oil
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 potato, peeled and cut into chunks or 4-5 medium potatoes, cut in chunks
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.
SERVES 4 -6
1 1/2 lbs stewing beef, cut in cubes
salt and pepper
3-6 tablespoons oil
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 potato, peeled and cut into chunks or 4-5 medium potatoes, cut in chunks
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.