Sunday, December 30, 2007

Mahogany Beef Stew

The two recepies I have posted are some we made before Christmas and I am just now getting around to posting them here. We went to my parents house in Birmingham for Christmas and my sister put on the best Christma dinner, I feel bad not having a picture as she really out did herself. We had Turkey and dressing. Broccoli casserole, sweet potato casserole, deviled eggs and a fruit salad. Ginger made and cherry cheesecake and mother had a carmel cake and lemon filling with divenity icing white cake Yum Yum.

Mahogany Beef Stew Recipe
by evelyn/athens
6 servings
2 hours 15 min prep
4 tablespoons olive oil
3 1/2 lbs boneless beef chuck roast, trimmed,cut into 2 1/2 inch pieces
4 cups chopped onions
2 cups good-quality red wine
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon thyme
1/2 cup hoisin sauce (this is the critical ingredient - don't leave it out!)
2 bay leaves
1 clove garlic, minced
To Finish
1 lb slender carrots, peeled,cut diagonally into 1 inch lengths
1 tablespoon cornstarch, mixed with
1 tablespoon water
2 tablespoons chopped fresh parsley
Heat 2 tablespoons olive oil in heavy large pot over high heat.
Sprinkle meat with salt and pepper.
Add meat to pot; sauté until brown on all sides, about 10 minutes.
Push meat to sides of pot.
Reduce heat to medium; add 2 tablespoons oil to pot.
Add onions; sauté until golden brown, about 15 minutes.
Mix meat into onions.
Add 1 cup wine, tomatoes with juices, garlic, herbs, 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.
(Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl.
Sprinkle with parsley and serve.
Excellent with buttered egg noodles. ( We put on noodles the first night but the second night we place over rice and was much better!!!!!)

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