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
Ingredients
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
Preparation
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,
'Optional'
(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
Serve.
So now I have to find something different to do with the leftover Chardonnay
MMMMM
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