Hoisin Beef and Sweet Potato Stew
Boneless pork will also work well for this and small chuck roast may be replaced for the beef cubes increasing the cooking time, hoisin sauce can be found it in the Asian section of any large supermarket
Servings 4-6
INGREDIENTS:
oil (to cover the bottom of your pot, can use bacon fat)
1-1/2 pounds stewing beef,
salt and fresh ground black pepper
1 medium onion, chopped
4- 6 garlic cloves, minced
1 teaspoon crushed red pepper flakes, or adjust to heat level
1 cup dry red wine
2 1/2 cups canned beef broth
1/4 cup hoisin sauce
2 carrots, chopped in chunks
2 parsnips, peeled and cut into chunks
1 medium sweet potato, peeled and cut into chunks (or can use 3 medium potatoes, peeled and cut in chunks)
INSTRUCTIONS:——————————————
Pat all beef cubes dry using a paper towel/s.
Season beef with generously with salt and pepper.
In a Dutch oven heat the oil over med-high heat.
Brown meat on all sides in batches adding more oil as needed; transfer to a plate or bowl.
In the same pot with remaining fat, saute the onions until tender (about 3-4 minutes) .
Add in garlic and chili flakes and cook for 1 minute.
Add red wine; bring to a boil scraping any browned bits stuck to the bottom.
Stir in beef broth and hoisin sauce; bring back to a boil.
Return the beef to the pot, bring to a simmer the cook partially covered for 1-1/2 hours, or until beef is tender.
Season with more salt and pepper to taste.
Stir in the carrots, parsnips and sweet potatoes; cook, uncovered for 15-20 minutes or until veggies are tender.
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Tags: Stews
