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Ingredientes
- 4 Tbsp olive oil
- 3 1/2 lbs boneless beef chuck roast, trimmed, cut into 2 1/2-inch piences
- 3 1/2 cups chopped onions
- 2 cups Cabernet Sauvignon
- 1 14.5-oz can diced tomatoes with Italian herbs, undrained
- 1/2 cup hoisin sauce
- 2 bay leaves
- 1 lb slender carrots, peeled, cut diagonally into 1-inch lengths
- 1 Tbsp cornstarch mixed with 1 Tbsp water
- 2 Tbsp chopped fresh parsley
Direcciones
- Heat 2 Tbsp oil in a heavy large pot over high heat.
- Sprinkle meat with salt and pepper. Add meat to pot; saute until brown on all sides, about 10 minutes.
- Push meat to sides of pot. Reduce heat to medium and add 2 Tbsp oil to pot. Add onions and saute 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.
- Transfer stew to a large bowl. Sprinkle with parsley and serve.
- Note: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 429g | |
| Recipe makes 6 servings | |
| Calories 873 | |
| Calories from Fat 485 | 56% |
| Total Fat 54.01g | 68% |
| Saturated Fat 18.95g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 213mg | 71% |
| Sodium 529mg | 22% |
| Potassium 701mg | 20% |
| Total Carbs 21.82g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 10.14g | 7% |
| Protein 58.18g | 93% |
