Ingredientes para Beef Stew With Red Wine And Hoisin Sauce
- 4 tablespoons olive oil
- 2 lbs boneless beef chuck roast (or beef stew meat)
- 2 large onions, chopped
- 2 cups Cabernet Sauvignon wine (or other dry red wine)
- 1 (28 ounce) can crushed tomatoes with their juices
- 1/4 cup hoisin sauce
- 2 bay leaves
- 2 large carrots, peeled and chopped
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Fresh parsley, for garnish (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Beef Stew With Red Wine And Hoisin Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Como fazer Beef Stew With Red Wine And Hoisin Sauce
- Heat 2 tablespoons of olive oil in a heavy-bottomed large pot or Dutch oven over high heat.
- Season 2 lbs beef stew meat generously with salt and freshly ground black pepper.
- Add the beef to the pot and sear until browned on all sides, about 10-12 minutes. Remove beef from the pot and set aside.
- Reduce heat to medium. Add 2 tablespoons more olive oil to the pot.
- Add 2 large onions, chopped, and sauté until golden brown, about 15 minutes.
- Return the beef to the pot and stir to combine with the onions.
- Add 1 cup dry red wine (like Cabernet Sauvignon or Merlot), 1 (28 ounce) can crushed tomatoes with their juices, 1/4 cup hoisin sauce, and 2 bay leaves.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
- Add 2 large carrots, peeled and chopped, and another 1 cup of red wine.
- Cover and simmer for 30 minutes more, stirring occasionally.
- Uncover the pot and increase heat to high. Boil until the sauce has slightly thickened, about 15 minutes, stirring frequently.
- Reduce heat to medium. In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water until smooth. Add the cornstarch slurry to the stew and simmer until the sauce has reached your desired thickness, about 8 minutes, stirring constantly to prevent lumps.
- Remove the bay leaves and season the stew to taste with additional salt and pepper.
- Transfer the stew to a large serving bowl or individual bowls.
- Garnish with fresh parsley (optional) and serve hot.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
63g
Fat
111g
Carbs
11g
