Mahogany Beef

barbara lentz

By
@blentz8

Great fall and wintery stew.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

1In 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.

2Cook 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.

3Add 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