Mahogany Beef

barbara lentz


Great fall and wintery stew.


☆☆☆☆☆ 0 votes

10 Min
30 Min
Stove Top


  • 1 lb
    ground beef
  • 1 tsp
  • 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
  • 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

How to Make Mahogany Beef


  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.

Printable Recipe Card

About Mahogany Beef

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

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