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Beef Stew With Red Wine and Hoisin Sauce

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“From Epicurious. We love anything with Hoisin Sauce and this was delicious.”
READY IN:
2hrs 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot.
  3. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions.
  4. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
  5. Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.
  6. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally.
  7. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
  8. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.
  9. Discard bay leaves. Season stew with salt and pepper.
  10. (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.

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