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Receta Mahogany Beef Stew with Red Wine and Hoisin Sauce
by DCMH

Mahogany Beef Stew with Red Wine and Hoisin Sauce
Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 6

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

  1. Heat 2 Tbsp oil in a heavy large pot over high heat.
  2. Sprinkle meat with salt and pepper. Add meat to pot; saute until brown on all sides, about 10 minutes.
  3. 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
  4. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves.
  5. Bring to boil. 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. Transfer stew to a large bowl. Sprinkle with parsley and serve.
  11. 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.