Savory Mahogany Beef Stew
This Savory Mahogany Beef Stew is a culinary hug on a cold winter day. Combining succulent pieces of beef chuck with a rich medley of vegetables, aromatic herbs, and the unique touch of hoisin sauce, this stew delivers a depth of flavor that will keep you coming back for seconds. As the beef simmers slowly in a blend of red wine and tomatoes, it becomes incredibly tender and infused with robust flavors. Serve it over buttered egg noodles for the ultimate comfort meal that warms both body and soul. Whether you're cooking for a crowd or simply indulging yourself, this recipe is designed to satisfy your cravings for heartwarming comfort food.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
olive oil
4 tablespoons (divided)
boneless beef chuck roast
3.5 lbs (trimmed and cut into 2.5 inch pieces)
chopped onions
4 cups (none)
red wine
2 cups (good-quality)
diced tomatoes
1 (14.5 ounce) can (undrained)
dried oregano
1/2 teaspoon (none)
dried basil
1/2 teaspoon (none)
thyme
1/4 teaspoon (none)
hoisin sauce
1/2 cup (critical ingredient)
bay leaves
2 (none)
garlic clove
1 (minced)
slender carrot
1 lb (peeled and cut diagonally into 1 inch lengths)
cornstarch
1 tablespoon (mixed with 1 tablespoon water)
fresh parsley
2 tablespoons (chopped)
Instructions
1
In a heavy large pot, heat 2 tablespoons of olive oil over high heat until shimmering.
2
Season the beef pieces generously with salt and pepper, then add them to the pot. Sauté the meat until evenly browned on all sides, which should take about 10 minutes. Once browned, push the meat to the sides of the pot.
3
Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the pot. Incorporate the chopped onions and sauté until they turn golden brown, about 15 minutes.
4
Mix the beef into the onions, allowing the flavors to meld together.
5
Pour in 1 cup of red wine, diced tomatoes with their juices, minced garlic, dried oregano, dried basil, thyme, hoisin sauce, and bay leaves. Stir to combine and bring to a boil.
6
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45 minutes, stirring occasionally to prevent sticking.
7
After 45 minutes, add in the peeled and diagonally cut carrots along with the remaining 1 cup of red wine. Cover and simmer for an additional 30 minutes, stirring occasionally.
8
Uncover the pot, increase the heat to high, and boil until the sauce is slightly thickened, about 15 minutes while stirring occasionally.
9
Reduce the heat back to medium, then mix in the cornstarch-water mixture and simmer until the sauce has thickened, stirring occasionally, for about 8 minutes.
10
Remove bay leaves from the stew and season with additional salt and pepper to taste.
11
For optimal flavor, the stew can be prepared a day in advance. Cool slightly, then refrigerate uncovered until cold; cover and keep refrigerated. Before serving, bring the stew to a simmer, stirring occasionally.
12
Transfer the stew to a large serving bowl, sprinkle with chopped fresh parsley, and serve hot over buttered egg noodles for an extra layer of comfort.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Mahogany Beef Stew?
It is a rich, slow-cooked beef stew featuring beef chuck, red wine, tomatoes, and hoisin sauce, known for its deep color and savory flavor profile.
What cut of beef is best for this recipe?
The recipe recommends using 3.5 lbs of boneless beef chuck roast, trimmed and cut into 2.5-inch pieces for optimal tenderness.
What is the critical ingredient for the mahogany color?
The hoisin sauce is the critical ingredient that gives the stew its unique mahogany color and rich depth of flavor.
How much olive oil is needed for this recipe?
A total of 4 tablespoons of olive oil is used, divided between browning the meat and sautéing the onions.
How long should I brown the beef?
The beef pieces should be sautéed over high heat for about 10 minutes until they are evenly browned on all sides.
How long should the onions be sautéed?
The 4 cups of chopped onions should be sautéed for approximately 15 minutes until they turn golden brown.
What type of wine should I use for this stew?
The recipe calls for 2 cups of good-quality red wine, added in two separate stages.
Should I drain the diced tomatoes?
No, the 14.5-ounce can of diced tomatoes should be added undrained, using all the juices for the base of the stew.
What herbs are used to season the stew?
The stew is seasoned with dried oregano, dried basil, thyme, and bay leaves.
How much garlic is included in the recipe?
The recipe uses one minced garlic clove to add aromatic flavor to the stew.
How many bay leaves should I add?
You should add 2 bay leaves to the pot and remember to remove them before serving.
How should the carrots be prepared?
One pound of slender carrots should be peeled and cut diagonally into 1-inch lengths.
When do I add the carrots to the stew?
Add the carrots after the stew has simmered for the initial 45 minutes, along with the second cup of red wine.
How do I thicken the stew sauce?
The sauce is thickened by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and simmering it for about 8 minutes.
How long is the first simmering period?
The first simmering period, after adding the initial liquids and herbs, lasts for 45 minutes on low heat.
How long does the stew simmer after adding carrots?
After adding carrots and more wine, the stew simmers covered for an additional 30 minutes.
Why do I boil the stew on high heat near the end?
The stew is boiled on high heat for 15 minutes at the end to slightly thicken the sauce before adding the cornstarch mixture.
Can I make this stew in advance?
Yes, for optimal flavor, it is recommended to prepare the stew a day in advance and reheat it before serving.
What is the best way to store leftovers?
Cool the stew slightly, refrigerate it uncovered until cold, and then cover it to keep it refrigerated.
How should I reheat the stew before serving?
Bring the stew to a simmer on the stovetop, stirring occasionally until it is heated through.
What is the recommended serving suggestion?
Savory Mahogany Beef Stew is best served hot over buttered egg noodles for a comforting meal.
What garnish is used for the finished dish?
The dish is garnished with 2 tablespoons of freshly chopped parsley just before serving.
Is this recipe suitable for cold weather?
Yes, it is specifically described as a 'culinary hug on a cold winter day' and a heartwarming comfort food.
How many ingredients are in this recipe?
There are 14 ingredients used in this Savory Mahogany Beef Stew recipe.
Do I need to season the meat before cooking?
Yes, the beef pieces should be seasoned generously with salt and pepper before being sautéed in the pot.
What size should the beef pieces be?
The beef chuck roast should be cut into approximately 2.5-inch pieces.
Can I use dried parsley instead of fresh?
While fresh parsley is recommended for garnish, you can use dried, though fresh provides better color and flavor.
Does the recipe require a specific type of pot?
A heavy large pot is recommended to ensure even heating and to accommodate the volume of ingredients.
What role does the cornstarch play?
The cornstarch acts as a thickening agent to give the stew's liquid a rich, sauce-like consistency.
Is there any sugar in the ingredients?
No added sugar is in the list, though the hoisin sauce contains some sweetness that balances the savory flavors.