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    Monday, May 01, 2017

    Got Leftover Red Wine - Make Mahogany Red Wine and Hoisin Sauce Stew

    You have friends for dinner and sometime you have leftover wine!!
    Not always...but sometimes
    In this case, some Red wine.
    So, on a mission to use it and meanwhile, find something different, I found this stew
    on Epicurious Website
    Beef with Red Wine and Hoisin Sauce Stew
    Intriguing to say the least, so I’ve made it and I’m very pleased I did
    I have served it over Pasta so I wont thicken the sauce
    That's up to you 
    I’m sure it will be equally beautiful with mashed potatoes or rice

           4 tablespoons olive oil
           1200 gms boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces

           Sea salt and Freshly Ground Black Pepper
            3 1/2 cups chopped onions
            2 cups Cabernet Sauvignon
            1 400 gm can diced tomatoes with Italian herbs, undrained
            1/2 cup hoisin sauce
            2 bay leaves
            450 gms slender carrots, peeled, cut diagonally into 1-inch lengths
            1 tablespoon cornstarch mixed with 1 tablespoon water (optional)
            2 tablespoons chopped fresh parsley


    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.
    You will have to do this in more than one batch at a time
    You don't want to beef to stew
    Remove meat put to one side
    Reduce heat to medium;
    Add 2 tablespoons oil to pot. 
    Look at all that flavour there
     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.)
    I don't think it needs it - personal choice
    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.)
    Dish up, I some peas into the Pasta in the last couple of minutes

    Sprinkle with parsley
    So now I have to find something different to do with the leftover Chardonnay    MMMMM

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