Mahogany Beef

barbara lentz

By
@blentz8

Great fall and wintery stew.


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Serves:

4-6

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 lb
ground beef
1 tsp
salt
1 large
onion chopped
4 clove
garlic minced
2 c
dry red wine i used pinot noir
15 oz
can tomatoes
1/2 tsp
each oregano, and basil
1/4 tsp
thyme
2
bay leaves
1/2 c
hoisin sauce
2 large
carrots cut into matchstick pieces
1 Tbsp
cornstarch mixed with 1 tbsp water
3 Tbsp
parsley chopped
8 oz
egg noodles
2 Tbsp
butter

Directions Step-By-Step

1
In a large skillet brown the meat with the salt, onions, and garlic. Add the red wine and tomatoes. Bring to a boil reduce to a simmer. Add the oregano, basil, thyme, bay leaves and hoisin sauce.
2
Cook for 10 minutes. Stir in the carrots and cook another 10 minutes. Meanwhile bring a pot of water to a boil and add some salt and cook the noodles until done. Drain and stir in the butter.
3
Add the cornstarch and water and add to meat mixture and let it thicken a bit. Serve over the noodles and garnish with parsley.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American