Mahogany Beef Stew

"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? ;-)"
 
Download
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by TanGentle photo by TanGentle
photo by lazyme photo by lazyme
photo by Gina K photo by Gina K
Ready In:
1hr 55mins
Ingredients:
15
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Heat 2 tablespoons olive oil in heavy large pot over high heat.
  • Sprinkle meat with salt and pepper.
  • Add meat to pot; saut� 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; saut� 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.

Questions & Replies

  1. Has anyone made this recipe in an instant pot? Thanks
     
  2. I don't use any wine in cooking. Could I use something else?
     
  3. Calorie count?
     
  4. asked question in wrong place. Don't post.
     
  5. Crock pot cooking this instead? I am reading through all the posts, but they are hard to keep track of so dispersed throughout SO many comments.
     
Advertisement

Reviews

  1. This was a terrific stew!! The flavors went so well together, we loved it. I had served it over some garlic mashed potatoes....Yummy!!!! I did do a few changes though. I had dredged the chuck roast pieces in a mixture of flour, dry mustard, salt and pepper and garlic powder. Then browned it in batches and took it out and then caramelized the onions and then put back in the beef and the rest of the ingredients, simmered on stove for about 45 minutes. Then I added in the other ingredients with some peas and popped it in the oven for about 1 hour at 350. There was no need for cornstarch because the beef was coated in flour first, so it was a perfect thickness already. Thanks so much for sharing a wonderful recipe evelyn!!
     
  2. Absolutely delicious! We followed the recipe exactly to Step #8, using a nice cabernet. At that point, we put the cocotte in the oven at 250 for 3 hours. We then caramelized the carrots over high heat (not fully cooking them through) and set them aside. Everything smelled and looked so good, we also caramelized a package of frozen pearl onions and (separately) about a dozen quartered new potatoes. (Again, just for color, not fully cooked). We added the vegetables, along with the cornstarch slurry, after the meat had cooked slowly for three hours. 20 minutes later, the stew was perfect! The meat and sauce were divine, and the vegetables were just a bit al dente, with a very rustic appearance from the prior caramelization. (Sure beats mushy veggies the same color as the sauce!) When we poured the leftover wine with dinner, we realized the second cup (Step #11) had never made it into the dish. But, with the slow cooking and without that extra liquid, the sauce was the perfect consistency as it was. We ate it as a stew with some corn fritters, but plan to enjoy some of the leftovers over buttered noodles. We'll definitely be making this one again. Delicious!
     
  3. Amazing! Not overly complicated to make and the results are fantastic. Best Beef Stew I've ever had. I did add celery and potatoes to the recipe (with the carrots) and I also added a half can of beef broth to just "beef" up the flavor a bit. Everyone raved about this recipe. I absolutely will be making this again.
     
  4. I thought the flavor of this was fantastic. It is true comfot food. We served this over mashed potatoes. Mine turned out much thicker than how I think of beef stew. It was more likre beef tips in a very rich gravy. But very delish none the less. Thanks for sharing! UPDATE: For those who do not want to use wine. I have made this substituting grape juice for the wine. It was wonderful. I think you could also use a mixture of grape juice and wine. hope this helps someone. :)
     
  5. Great recipe, adapted it to my likes. Reduced beef to 2 1/2 pounds, added rutabagas and celery. I dislike Hoisin, but wanted to keep Evelyn's thread so reduced it to 1 tablespoon and added 1 tablespoon of dark soy and 2 tablespoons of vegetarian oyster sauce. Increased to 4 garlic cloves and also added a cup of beef stock as it was quite thick when braising. Also, I started this in the morning, simmered it for two hours and turned it off until I returned home from work. Didn't do the crock pot as it usually turns meat chunks into threads sitting in soup. Simmered it another couple of hours with the additional wine. Overall, I think I decreased the wine by about half as my glass was precariously close to the pot and some of the wine slipped into my glass. I also added fresh ground pepper to the meat as well as the stew while simmering and omitted basil and oregano. I also added about a half teaspoon of liquid smoke. This was excellent and a very versatile recipe. Kudos to Evelyn for sharing this!
     
Advertisement

Tweaks

  1. Season the meat with salt and pepper before browning. Waiting until the end as described in this recipe does not give enough flavor to the meat.
     
  2. leg of lamb Marsala wine fire roasted tomatoes doubled carrots fire roasted tomatoes added frozen peas, yukon gold potato's and mushroom. I left out the flour, which meant it was a little soupy
     
  3. I agree with others. I used 1/4 cup of Hoisin, anymore would make it too sweet. Also, the carrots need more time than 30 minutes. Either par boil the carrots or add them before you cook for 45 minutes. I also added sliced mushrooms for the last half hour of cooking.
     
  4. Excellent! A gourmet stew with deep dark layers of elegant flavors. I made the recipe as directed using leftover Shiraz Cabernet and Tuscan (Antinori) red wine. I doubled the garlic and subbed 2 celery stalks for 2 of the carrots. I served the stew over mashed potatoes. I made the full recipe for just the two of us, expecting to freeze some, but at the rate it is disappearing - we will be fighting over the leftovers tomorrow! Great recipe Ev, goes right into my cookbook of "Special Tricks".
     
  5. I also subbed one cup of beef broth for one cup of wine after 30 mins and also added veggies. Very good!
     

RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes