Savory Red Wine Beef Stew with Herb Infusion 🍷🥩

Mahogany Beef Stew Recipe

🕒 Cook Time: 1 hour 40 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 1 hour 55 minutes

Description:

You will not believe the deeply satisfying flavor of this stew. This is our favorite 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 uses 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? 😉

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Ingredients:

• 4 tablespoons olive oil
• 3 1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
• 4 onions, thinly sliced
• 2 cups red wine
• 1 can (28 ounces) diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon thyme
• 1/2 cup hoisin sauce
• 2 bay leaves
• 1 garlic clove, minced
• 1 carrot, sliced
• 1 tablespoon cornstarch
• 1/4 cup water
• Chopped fresh parsley for garnish

Instructions:

1. Heat olive oil: In a heavy large pot, heat 2 tablespoons of olive oil over high heat.

2. Sear beef: Sprinkle the cubed beef with salt and pepper. Add the beef to the pot and sauté until brown on all sides, about 10 minutes.

3. Cook onions: Push the beef to the sides of the pot and reduce the heat to medium. Add the remaining 2 tablespoons of olive oil to the pot. Add the thinly sliced onions and sauté until golden brown, about 15 minutes.

4. Combine ingredients: Mix the browned beef into the onions. Add 1 cup of red wine, diced tomatoes with their juices, minced garlic, dried oregano, dried basil, thyme, hoisin sauce, and bay leaves to the pot.

5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 45 minutes, stirring occasionally.

6. Add carrots: After 45 minutes, add the sliced carrots and another cup of red wine. Cover and simmer for an additional 30 minutes, stirring occasionally.

7. Thicken sauce: Uncover the pot and increase the heat to high. Boil until the sauce is slightly thickened, stirring occasionally, for about 15 minutes longer.

8. Make cornstarch mixture: In a small bowl, mix the cornstarch with water to create a slurry.

9. Final thickening: Reduce the heat to medium and add the cornstarch mixture to the pot. Simmer until the sauce thickens, stirring occasionally, for about 8 minutes.

10. Finish and serve: Discard the bay leaves. Season the stew with salt and pepper to taste. If making ahead, cool slightly, then chill uncovered until cold. When ready to serve, bring the stew to a simmer, stirring occasionally. Transfer the stew to a large bowl, sprinkle with chopped fresh parsley, and serve. This stew is excellent when served with buttered egg noodles.

Enjoy this hearty and flavorful Mahogany Beef Stew with your loved ones, perfect for chilly evenings and gatherings. 🍲