Mahogany Beef Stew

This was a terrific stew!! The flavors went so well together, we loved it. I had served it over some garlic mashed potatoes....Yummy!!!! I did do a few changes though. I had dredged the chuck roast pieces in a mixture of flour, dry mustard, salt and pepper and garlic powder. Then browned it in batches and took it out and then caramelized the onions and then put back in the beef and the rest of the ingredients, simmered on stove for about 45 minutes. Then I added in the other ingredients with some peas and popped it in the oven for about 1 hour at 350. There was no need for cornstarch because the beef was coated in flour first, so it was a perfect thickness already. Thanks so much for sharing a wonderful recipe evelyn!!

Absolutely delicious! We followed the recipe exactly to Step #8, using a nice cabernet. At that point, we put the cocotte in the oven at 250 for 3 hours. We then caramelized the carrots over high heat (not fully cooking them through) and set them aside. Everything smelled and looked so good, we also caramelized a package of frozen pearl onions and (separately) about a dozen quartered new potatoes. (Again, just for color, not fully cooked). We added the vegetables, along with the cornstarch slurry, after the meat had cooked slowly for three hours. 20 minutes later, the stew was perfect! The meat and sauce were divine, and the vegetables were just a bit al dente, with a very rustic appearance from the prior caramelization. (Sure beats mushy veggies the same color as the sauce!) When we poured the leftover wine with dinner, we realized the second cup (Step #11) had never made it into the dish. But, with the slow cooking and without that extra liquid, the sauce was the perfect consistency as it was. We ate it as a stew with some corn fritters, but plan to enjoy some of the leftovers over buttered noodles. We'll definitely be making this one again. Delicious!

Amazing! Not overly complicated to make and the results are fantastic. Best Beef Stew I've ever had. I did add celery and potatoes to the recipe (with the carrots) and I also added a half can of beef broth to just "beef" up the flavor a bit. Everyone raved about this recipe. I absolutely will be making this again.

I thought the flavor of this was fantastic. It is true comfot food. We served this over mashed potatoes. Mine turned out much thicker than how I think of beef stew. It was more likre beef tips in a very rich gravy. But very delish none the less. Thanks for sharing! UPDATE: For those who do not want to use wine. I have made this substituting grape juice for the wine. It was wonderful. I think you could also use a mixture of grape juice and wine. hope this helps someone. :)

Great recipe, adapted it to my likes. Reduced beef to 2 1/2 pounds, added rutabagas and celery. I dislike Hoisin, but wanted to keep Evelyn's thread so reduced it to 1 tablespoon and added 1 tablespoon of dark soy and 2 tablespoons of vegetarian oyster sauce. Increased to 4 garlic cloves and also added a cup of beef stock as it was quite thick when braising. Also, I started this in the morning, simmered it for two hours and turned it off until I returned home from work. Didn't do the crock pot as it usually turns meat chunks into threads sitting in soup. Simmered it another couple of hours with the additional wine. Overall, I think I decreased the wine by about half as my glass was precariously close to the pot and some of the wine slipped into my glass. I also added fresh ground pepper to the meat as well as the stew while simmering and omitted basil and oregano. I also added about a half teaspoon of liquid smoke. This was excellent and a very versatile recipe. Kudos to Evelyn for sharing this!