Mahogany Beef Stew

Jun 09, 2023June 9, 20230 3
Mahogany Beef Stew - A Hearty and Rich Dish for Cold Days
in Stew

Prep

30 min

Cook

3 hours

Ready In

3 hours 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 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 , do n't leave it out ! )
2 bay leaves
1 garlic clove , minced
1 lb slender carrot , peeled , cut diagonally into 1 inch lengths
1 tablespoon cornstarch , mixed with
1 tablespoon water
2 tablespoons chopped fresh parsley

Nutrision Information

Servings Per Recipe
8
Calories
545
Sugar
13g
Fat
36g
Mahogany Beef Stew is a classic stew recipe that gets its name from the rich, dark color of the sauce. This dish is perfect for cold days when you want something hearty and filling to warm you up. The beef chuck is slow-cooked until it is tender and flavorful, and the addition of hoisin sauce gives the dish a unique umami flavor. The carrots add a touch of sweetness and provide a pop of color in the finished stew. This is a great recipe to make on the weekend when you have some extra time to devote to cooking. The leftovers make a great lunch the next day!

Instructions

1.Preheat the oven to 350°F.
2.Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
3.Season the beef with salt and pepper. Add the beef to the pot, working in batches if needed, and cook until browned on all sides, about 8 minutes.
4.Transfer the beef to a platter. Discard any excess fat from the pot.
5.Add the remaining 2 tablespoons of olive oil to the pot, followed by the onions. Cook until the onions are softened, about 5 minutes.
6.Add the red wine, tomatoes, oregano, basil, thyme, hoisin sauce, bay leaves, and garlic to the pot.
7.Return the beef to the pot, along with any juices that have accumulated on the platter. Stir well to combine.
8.Bring the stew to a simmer, then cover the pot with a tight-fitting lid and transfer it to the oven.
9.Cook the stew for 2 hours, then remove it from the oven and add the carrots.
10.Return the pot to the oven and cook for another hour, or until the beef is fork-tender.
11.Remove the bay leaves and discard them. Skim any excess fat from the surface of the stew.
12.In a small bowl, whisk together the cornstarch and water.
13.Add the cornstarch mixture to the stew and stir well to combine.
14.Return the pot to the oven and cook for another 10-15 minutes, or until the stew has thickened slightly.
15.Sprinkle the chopped parsley over the top of the stew and serve hot.

PROS

Mahogany Beef Stew is a hearty and rich dish that is perfect for cold days.
It is packed with protein and vegetables, making it a complete meal in one pot.
The hoisin sauce adds a unique flavor that sets this dish apart from traditional beef stews.

CONS

This stew takes several hours to cook, so it’s not a quick and easy weeknight meal.
It also requires a lot of prep work, including chopping onions and peeling carrots.

HEALTH & BENEFITS

Mahogany Beef Stew is high in protein, iron, and vitamin C. It also contains a variety of vegetables, including onions and carrots, which provide fiber and nutrients. However, this dish is quite high in fat and calories, so it should be enjoyed in moderation as part of a balanced diet.

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