Beef Stew With Red Wine And Hoisin Sauce Recipes

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BEEF STEW WITH RED WINE AND HOISIN SAUCE



Beef Stew with Red Wine and Hoisin Sauce image

A hearty beef stew to enjoy on a chilly winter day

Provided by Marilena Leavitt

Categories     Main course

Time 2h15m

Yield 6

Number Of Ingredients 11

4 TBSP. olive oil
3½ Lbs. boneless beef chuck roast, trimmed, cut into 2½-inch pieces
--- sea salt and freshly ground pepper
3½ cups onions, chopped
2 cups Cabernet Sauvignon
14 oz. can diced tomatoes
½ cup hoisin sauce (available in the Asian foods section of the supermarkets)
2 bay leaves
1 lb. slender carrots, peeled, cut diagonally into 1-inch lengths
1 TBSP. cornstarch mixed with 1 TBSP. water
2 TBSP. fresh parsley, chopped

Steps:

  • Place the meat on paper towels and pat it dry. Sprinkle it generously with salt and pepper and set it aside.
  • Place a heavy, large pot (or Dutch oven) over medium-high heat on your stovetop. When it gets hot, add 2 tablespoons of olive oil and then add the meat. Sauté the meat until brown on all sides, about 10 minutes (depending on the size of your pot and the amount of meat, this step should be done in batches so as to ensure that all the meat gets browned evenly-do not crowd the pot). Remove the meat from the pot and reserve. Reduce the heat to medium; add 2 more tablespoons olive oil to pot. Add the onions and sauté them until they are golden brown, about 10-15 minutes.
  • Return the meat to the pot and mix it into onions. Add 1 cup of wine, the tomatoes with their juices, the hoisin sauce, and the bay leaves. Bring the stew to a boil. Reduce the heat to low, cover the pot, and simmer the stew for an hour, stirring occasionally.
  • Add the carrots and the remaining 1cup of wine. Cover again and simmer the stew for another 30 minutes or so, stirring occasionally. Uncover to pot and continue cooking until the sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
  • Reduce the heat to medium, add the cornstarch mixture, and simmer until the sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Taste and adjust the seasoning if needed. Transfer the stew to a large serving bowl. Sprinkle with parsley and serve.

DELICIOUS BEEF STEW WITH RED WINE AND HOISIN



Delicious Beef Stew With Red Wine and Hoisin image

Hoisin sauce is a sweet and spicy sauce that brings out extra flavor in any dish, you can find it in the Asian section of any large supermarket, all amounts may be adjusted to taste --- try this using a small chuck roast instead of beef cubes and increase the cooking time, the recipe may be doubled if desired --- I have made this stew many times it is *very* good!

Provided by Kittencalrecipezazz

Categories     Stew

Time 3h25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs stewing beef, cut in cubes
salt and pepper (I use seasoned salt)
3 -6 tablespoons oil (I use bacon fat)
1 medium onion, chopped
2 tablespoons minced fresh garlic
1 -2 teaspoon crushed red pepper flakes (optional or to taste)
1 cup dry red wine
2 1/2 cups canned beef broth
3 tablespoons hoisin sauce
2 carrots, chopped in chunks
2 parsnips, peeled and cut into chunks
1 medium sweet potatoes, peeled and cut into chunks or 4 -5 medium potatoes, cut in chunks

Steps:

  • Pat beef dry with paper towel.
  • Season beef with salt and pepper.
  • In a Dutch oven, heat the oil over med-high heat.
  • Brown meat on all sides in batches, adding more oil as needed.
  • Transfer to a bowl.
  • In the same pot with remaining fat, saute the onions and garlic until tender.
  • Add red wine; bring to a boil, while scraping any browned bits stuck to the bottom.
  • Stir in beef broth and Hoisin; bring to a boil.
  • Return the beef to the pot, bring to a simmer, cook for 1-1/2 hours, or until beef is tender.
  • Stir in the carrots, parsnips and sweet potatoes; cook, uncovered fot 15-20 minutes, or until veggies are tender.

BEEF STEW WITH RED WINE AND HOISIN SAUCE



Beef Stew With Red Wine and Hoisin Sauce image

Make and share this Beef Stew With Red Wine and Hoisin Sauce recipe from Food.com.

Provided by Wendys Kitchen

Categories     Stew

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil
3 1/2 lbs boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 1/2 cups chopped onions
2 cups cabernet sauvignon wine
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1/2 cup hoisin sauce (*)
2 bay leaves
1 lb slender carrot, peeled, cut diagonally into 1-inch lengths
1 tablespoon cornstarch, mixed with
1 tablespoon water
2 tablespoons chopped fresh parsley

Steps:

  • Heat 2 tablespoons 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, 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; serve.

Nutrition Facts : Calories 959.9, Fat 61.9, SaturatedFat 22.4, Cholesterol 183.2, Sodium 705.5, Carbohydrate 33.8, Fiber 5, Sugar 15.8, Protein 51.6

HEARTY BEEF STEW WITH RED WINE



Hearty Beef Stew with Red Wine image

This also can be made in a crockpot. I add different veggies, cubed squash, and 1/2 can baby peas, just added the peas the last 5 minutes of cooking. This is great on a cold winters day. Enjoy!

Provided by Dancer

Categories     Stew

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 16

2/3 cup flour
1/4 teaspoon pepper
3 lbs beef chuck, cut in -1
1/3 cup olive oil
1 cup coarse onions, chopped
1 cup celery
3 garlic cloves, crushed
2 (21 ounce) cans condensed beef broth
1 bay leaf
1/4 teaspoon dried thyme leaves
1 tablespoon parsley
6 small potatoes, halved
6 medium carrots, cut in large slices
2 small onions, quartered
1 lb mushroom
1/2 cup water or 1/2 cup beef broth

Steps:

  • Combine flour and pepper; coat beef cubes.
  • Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
  • Sauté onion, celery and garlic until tender.
  • Return beef to pan.
  • Add beef, broth, wine and spices.
  • Bring to a boil, stirring occasionally.
  • Reduce to simmer, cover and continue cooking for 1-3/4 hours.
  • Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
  • Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
  • Simmer until thick.

BEEF IN RED WINE WITH MELTING ONIONS



Beef in red wine with melting onions image

Beef skirt and shin are great value cuts, and become particularly delicious when slow-cooked in this one-pot dish - ideal for no-fuss family dinners

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 2h30m

Number Of Ingredients 12

25g butter
2 large onions, sliced into rings
6 garlic cloves, halved
3 tbsp plain flour
600g piece beef skirt or slices of shin, cut into large chunks
2 tbsp olive or rapeseed oil
3 bay leaves
400ml red wine
1 tbsp tomato purée
300ml strong beef stock
250g mushrooms, halved (we used small Portobello mushrooms)
chopped parsley, to serve (optional)

Steps:

  • Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
  • Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
  • Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
  • After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

Nutrition Facts : Calories 360 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 0.4 milligram of sodium

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