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id 254
Name Mahogany Beef
Main Dish Category Main Dish
Secondary Dish Category
Main Ingredient Beef
Other Ingredient
Number of People 6
List of Ingredients 4 T. olive oil

2 lbs. beef stew meat

3 1/2 c. chopped onions (may use food processor)

2 c. Cabernet Sauvignon

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 T. cornstarch

1 T. water

2 T. chopped fresh parsley
Description Heat 2 T. oil in 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; add 2 T. oil to pot. Add onions; saute until golden brown, about 15 minutes. Mix meat into onions. Add 1 c. 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 c. 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 mixed with water and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper.



Transfer stew to large bowl. Sprinkle with parsley; serve.
Time 2 hours 20 minutes
Cooking Type StoveTop
Difficulty (1-5) 2
Notes Can be made 1 day ahead.



I used Burgundy wine instead of Cabernet Sauvignon.



I also added potatoes and peas. But, I think it would be better as it is served over noodles.
Origin American
Image