Here are the ingredients, or most of them. Ingredients: beef roast, wine, onions, diced tomatoes, hoisin sauce, carrots and herbs.
The hoisin and carrots seem to have escaped this photo. The original recipe calls for diced tomatoes with Italian herbs. Since my garden is exploding with herbs that will soon freeze, I decided to use plain tomatoes and add the herbs from my garden..
The original recipe called for a 3 1/2 lb. roast. This one is just under 2 lbs, so I adjusted the rest of the ingredients accordingly.
First, cut the meat into cubes. I used a tip roast because it was on sale. Once it is cut, brown it in a Dutch oven with 1 or 2 tablespoons of oil. At this point, you could put it in a crock pot. Or you can cook it on the stove top. I chose to cook it in the oven on a low temperature because I thought this roast, since it is a tri-tip with little fat, needed to be braised.
Next, add diced onion and herbs. The herbs include: rosemary, basil, oregano and bay leaves. I chopped the herbs, except for the bay leaf. You don't want to eat a bay leaf by mistake. I did that once. It was a very, very bad decision. The result was not something one should discuss in a cooking blog. Remember to take it out right before you serve.
If you are using tomatoes with Italian herbs, you don't need to add more herbs.
Then, add the hoisin, wine and tomatoes.
Add salt and pepper and mix it all together. Cover and put in a 250 degree oven for 2-3 hours. Or in your slow cooker on low or high, depending on how long you want it to cook. Or see the original recipe below to cook it on the stove top.
Cook until beef is tender. I did this batch for about 3 hours in a low oven. Add carrots.
This is the point when my photographer got all artsy and insisted that I not put all the carrots in the picture. Just know I used twice this many.
Cook until the carrots are almost tender. At this point, move it to the top of the stove on medium to high heat and remove the lid. You want to sauce to thicken up while the carrots continue to cook. If the liquid doesn't reduce and thicken by the time the potatoes are done, add a little corn starch slurry (cornstarch dissolved in a little water). Rarely have I had to add the slurry.
Horseradish Mashed Potatoes/Parsnips
If you make this stew, you are required by law to make these potatoes. There are two key ingredients in these potatoes that make them different than your average mashed potatoes. One is the horseradish. The other is a parsnip or turnip. In these mashed potatoes I usually use half potatoes and half parsnips or turnips.
Let me take this moment to laud the under appreciated parsnips and turnips. They are one of nature's miracles. They add a depth of flavor that is incredible. Put them in anything that requires a potato or carrot. I love them in mashed potatoes, chicken broth and stews. You only need one. For such a simple vegetable it has a big personality.
My grandmother used to serve parsnips fried in butter as a side dish. I loved them. I haven't had them in y
ears, but I'm sure they will be showing up on this blog one day soon.
Here are the ingredients for my mashed potatoes: potatoes, a parsnip, butter, milk and grated horseradish.
The moody artist once again insisted that I limit the number of potatoes in this picture. I actually used four, but heaven forbid all of them be used in a photo. He said something about balance and blah, blah, blah.
Cut the potatoes into cubes. I don't peel them because I'm lazy, but I tell everyone it's because of the nutrients in the skins. I do peel the parsnip. Most parsnips you will buy are dipped in wax to help preserve them. Peeling them takes the wax off. I also peel the ones that aren't dipped in wax. I don't know if you need to. I just do it out of habit.
Put potatoes and turnip in salted cold water and bring to a boil. Simmer until they are just tender when pierced with a fork. Don't cook them any longer. They will get watery. Drain the vegetables and put them back in the hot pan. Add butter - I eye ball it but it's usually 2 to 3 tablespoons. Drop in a tablespoon of horseradish and then milk. I eye ball that too. The more milk you add, the wetter the potatoes. I add little by little until I have the consistency I want. Since this stew will add moisture, I make them more on the dry side. Taste the potatoes and add horseradish as needed. I like them best when they sear the inside of my nose. You may want them a little less horseradishy depending on your preference.
Don't be afraid to make more than you need for dinner. They are wonderful in potato pancakes for breakfast the next morning.
Then plop them in a bowl and ladle the stew over the top. It will look something like this:
Mahogany Beef Stew with Red Wine and Hoisin Sauce
Bon Appétit | February 2002
- 4 tablespoons olive oil
- 3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
- 3 1/2 cups chopped onions
- 2 cups Cabernet Sauvignon
- 1 14.5-ounce can diced tomatoes with Italian herbs, undrained
- 1/2 cup hoisin sauce*
- 2 bay leaves
- 1 pound slender carrots, peeled, cut diagonally into 1-inch lengths
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 2 tablespoons chopped fresh parsley
Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl. Sprinkle with parsley; serve.
Read More http://www.epicurious.com/recipes/food/views/Mahogany-Beef-Stew-with-Red-Wine-and-Hoisin-Sauce-106212#ixzz11tbKoc56
Mashed Horseradish Potatoes with Parsnips or Turnips.
4 potatoes, cubed
2 small or 1 large Parsnip, sliced and cubed.
3 T. butter
1/4- 1/2 c. milk
1 or 2 T. of horseradish
Put potatoes and parsnip in cold salted water. Bring to a boil. Simmer until vegetables are just fork tender. Drain and return to hot pan. Add butter, milk and horseradish. Mash to desired consistency. Taste. Add more milk and horseradish to your preference. This is no time to be timid!
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