6 - 8 servings
2 pounds boneless Beef Chuck Steak, trimmed of fat
1 large onion, chopped (2 cups)
* salt and Hill Country Fare Coarse Ground Black Pepper
2 tablespoons plus 1 tablespoon Da Vinci Olive Oil
2 cups Cabernet Sauvignon wine
1 (14.5 ounce) can diced tomatoes with Italian herbs
1/2 cup Tyling Hoisin Sauce
2 dried Morton & Bassett Bay Leaves
1 pound carrots
1 tablespoon cornstarch
2 tablespoons chopped fresh parsley
Cut beef roast into 2-inch pieces; trim and discard fat. Season beef with salt and pepper. Chop onion. Cut carrots diagonally into thin slices.
Heat 2 tablespoons oil in an 8-quart pot over Medium-High heat. Add Beef; cook 7 minutes or until browned. Remove to a plate; leave beef juices in pot.
Add 1 tablespoon oil to pot; reduce heat to Medium and sauté onion 10 to 15 minutes or until golden brown. Return meat to pot with onion; add 1 cup wine, tomatoes with juice, hoisin sauce and bay leaves. Bring to a boil. Reduce heat to Low; cover pot and simmer gently 45 minutes.
Add carrots and remaining 1 cup wine. Bring to a boil; cover pot and simmer over Low heat 30 minutes longer. Remove lid from pot and increase heat to High. Boil 10 minutes or until sauce is thickened slightly; stir occasionally.
Dissolve cornstarch in 1 tablespoon water. Reduce heat to Medium. Stir in cornstarch solution and cook stew 2 minutes longer or until thickened; stir occasionally. Discard bay leaves and season to taste. Serve while hot.
Calories: 364, Total Fat: 14g, Cholesterol: 67mg, Sodium: 409mg, Carbohydrates: 22g, Dietary Fiber: 4g, Protein: 28g
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