Delicious Beef Stew with Red Wine and Hoisin
Cozy up with a bowl of this rich and flavorful Beef Stew with Red Wine and Hoisin, a comforting twist on a classic favorite. Tender chunks of beef chuck are beautifully seared and then slow-simmered in a savory broth infused with the bold depth of red wine and the subtle sweetness of hoisin sauce. Hearty vegetables like carrots, celery, and potatoes absorb every bit of the aromatic broth, while a medley of garlic, thyme, and tomato paste add layers of warmth and complexity. Finished with a fresh sprinkle of parsley, this stew is perfect for dinner parties or chilly weeknights alike. Pair with crusty bread or rice for a generously satisfying meal that will have everyone coming back for more.
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Recipe Information
Ingredients
- 2 pounds Beef chuck (cubed)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup All-purpose flour
- 2 tablespoons Olive oil
- 1 large Yellow onion (chopped)
- 3 large Carrots (sliced into rounds)
- 2 stalks Celery (sliced)
- 3 cloves Garlic (minced)
- 1 cup Red wine
- 3 cups Beef broth
- 0.25 cup Hoisin sauce
- 2 tablespoons Tomato paste
- 1 piece Bay leaf
- 1 teaspoon Thyme (dried)
- 3 medium Potatoes (peeled and cubed)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the beef cubes with salt and black pepper, then lightly coat them in flour.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Working in batches, sear the beef cubes until browned on all sides. Remove them from the pot and set aside.
Add the remaining tablespoon of olive oil to the pot, then add the chopped onion, sliced carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, being careful not to let it burn.
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring the wine to a simmer and let it reduce by half, about 3-4 minutes.
Return the seared beef cubes to the pot, then add the beef broth, hoisin sauce, tomato paste, bay leaf, and thyme. Stir well to combine.
Bring the stew to a boil, then reduce the heat to low. Cover with a lid and let it simmer for 1 hour, stirring occasionally.
Add the cubed potatoes to the pot and continue to simmer, covered, for an additional 30-40 minutes, or until the potatoes and beef are tender.
Remove the bay leaf and discard. Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish the stew with fresh parsley before serving. Serve hot with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
3491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.5 g | 275% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 6908 mg | 300% | |
| Total Carbohydrate | 167.2 g | 61% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 36.8 g | ||
| Protein | 199.6 g | 399% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 332 mg | 26% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 5594 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
