Mahogany Beef Stew  Mahogany Beef Stew 13913 mahogany beef stew

Mahogany Beef Stew

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recipe image  Mahogany Beef Stew 5791cabfafbf187333e4f94a495c16ba l

evelynathens  Mahogany Beef Stew drink

“You will no longer judge the deeply satisfying flavour of this stew. Right here is our authorized frosty stew dish – comfort food to the max. The cooking time is roughly precise, but it completely truly depends on the chop of meat aged – no longer all people aged chuck, after which, no longer all chuck is the same! You truly dangle to pace and prod and taste to acquire it to the set aside you wish it…but that is what cooking is all about, isn’t any longer it? ;-)”

Ready In:
1hr 55mins



  • 4

    tablespoons olive oil

  • 3 12

    lbs boneless pork chuck roast, trimmed, chop into 2 1/2 hotfoot gadgets

  • 4

    cups chopped onions

  • 2

    cups correct-quality red wine

  • 1

    (14 1/2 ounce) can diced tomatoes, undrained

  • 12

    teaspoon dried oregano

  • 12

    teaspoon dried basil

  • 14

    teaspoon thyme

  • 12

    cup hoisin sauce (here’s the excessive ingredient, model no longer go away it out!)

  • 2

    bay leaves

  • 1

    garlic clove, minced

  • To Bear

  • 1

    lb slim carrot, peeled, chop diagonally into 1 hotfoot lengths

  • 1

    tablespoon cornstarch, blended with

  • 1

    tablespoon water

  • 2

    tablespoons chopped contemporary parsley


  • Warmth 2 tablespoons olive oil in heavy big pot over high warmth.
  • Sprinkle meat with salt and pepper.
  • Add meat to pot; saut� until brown on every facets, about 10 minutes.
  • Push meat to facets of pot.
  • In the reduction of warmth to medium; add 2 tablespoons oil to pot.
  • Add onions; saut� until golden brown, about quarter-hour.
  • Mix meat into onions.
  • Add 1 cup wine, tomatoes with juices, garlic, herbs, hoisin sauce, and bay leaves.
  • Bring to boil.
  • In the reduction of warmth to low, conceal pot and simmer 45 minutes, stirring every so generally.
  • Add carrots and 1 cup wine.
  • Duvet; simmer half-hour, stirring every so generally.
  • Stutter, model bigger warmth to high; boil until sauce is form of thickened, stirring every so generally, about quarter-hour longer.
  • In the reduction of warmth to medium, add cornstarch combination and simmer until sauce thickens, stirring every so generally, about 8 minutes.
  • Discard bay leaves.
  • Season stew with salt and pepper.
  • (Will likely be made 1 day ahead. Icy quite. Relax uncovered until frosty, then conceal and defend refrigerated. Bring to simmer sooner than serving, stirring every so generally.) Switch stew to big bowl.
  • Sprinkle with parsley and support.
  • Gleaming with buttered egg noodles.

Questions & Replies

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OK, here goes. I dwell in Athens, Greece. I moved out here many, a few years in the past from Ottawa, Canada – so I’m blessed in having two astonishing heritages!

I endure from compulsive obsessive behaviour close to food and my psychiatrist notion it would be a correct recommendation to search out a ‘society’ the set aside many dangle the same field and strive to search out a treatment.

Up to now, I’ve copied a pair of thousand recipes from this role and my psychiatrist has thrown the towel in and refuses to answer to the phone after I name.

What did I model monstrous?

Received 3 formative years that defend me on the go – 10 and below at this point (2008) – I might per chance perchance no longer acquire spherical to updating this for a pair of years, so that you might per chance perchance presumably presumably dangle to model your possess maths.

I philosophize English fleshy-time and Greek Cookery piece-time. I’d decide to model the cooking piece of it fleshy-time and the English Grammar piece of it piece-time.

That’s wrathful about now.

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