Beef Stew with Hoisin Sauce, Red Wine and Tomatoes
This beef stew definitely has the umami things going on. Rich and unique, the addition of hoisin sauce turns a traditional dish into something slightly sweet and seriously yummy.
4tablespoonsextra-virgin olive oil,divided
2 1/2cupsonions,finely chopped (about 5-6 medium yellow onions)
1.2kgstewing beef,preferably a combination of boneless beef round and beef chuck, trimmed and cubed (I used a combination of beef and veal)
1/4cupall-purpose flour,for dredging
1 1/2cupsdry red wine(375 ml)
1/2cupbeef broth(125 ml)
1x 400 g can organic diced tomatoes
1/4teaspooneach of dried basil, oregano and thyme
1/2cuphoisin sauce(120 ml)
4carrots,peeled, cut diagonally
2parsnips,peeled and cut diagonally
2tablespoonschopped fresh parsley
sea salt and freshly ground pepper,to taste
Steamed rice, polenta or potatoes, for serving.
Heat 2 tablespoons oil in large pot or Dutch oven over medium heat. Add the onions and sauté until golden brown, about 15 minutes.
Meanwhile, in a large bowl mix together the flour, salt, and pepper; toss meat with flour mixture to coat evenly. Heat the remaining 2 tablespoons of oil in a heavy skillet over high heat. Shaking off the excess flour, add meat to pan and sauté until brown on all sides, about 10 minutes. If needed, work in batches and set aside.
Add meat to the pot with the onions. Add 1 cup of red wine, beef broth, tomatoes with juices, dried herbs, hoisin sauce, and bay leaves. Bring to a boil.
Reduce heat to low, cover and simmer 45 minutes, stirring occasionally. Add carrots, parsnips and the remaining wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Discard bay leaves. Season with salt and pepper. Sprinkle with parsley and serve.
Can also be made 1 day ahead. Allow to cool, then cover and refrigerate.