Delicious Beef Stew With Red Wine And Hoisin

• 1 1/2 lbs stewing beef, cut in cubes
• salt and pepper (I use seasoned salt)
• 3 -6 tablespoons oil (I use bacon fat)
• 1 medium onion, chopped
• 2 tablespoons minced fresh garlic
• 1 -2 teaspoon crushed red pepper flakes (optional or to taste)
• 1 cup dry red wine
• 2 1/2 cups canned beef broth
• 3 tablespoons hoisin sauce
• 2 carrots, chopped in chunks
• 2 parsnips, peeled and cut into chunks
• 1 medium sweet potatoes, peeled and cut into chunks or 4 -5 medium potatoes, cut in chunks

1. Pat beef dry with paper towel.
2. Season beef with salt and pepper.
3. In a Dutch oven, heat the oil over med-high heat.
4. Brown meat on all sides in batches, adding more oil as needed.
5. Transfer to a bowl.
6. In the same pot with remaining fat, saute the onions and garlic until tender.
7. Add red wine; bring to a boil, while scraping any browned bits stuck to the bottom.
8. Stir in beef broth and Hoisin; bring to a boil.
9. Return the beef to the pot, bring to a simmer, cook for 1-1/2 hours, or until beef is tender.
10. Stir in the carrots, parsnips and sweet potatoes; cook, uncovered fot 15-20 minutes, or until veggies are tender.

stewing beef, salt, oil, onion, fresh garlic, red pepper, red wine, beef broth, hoisin sauce, carrots, parsnips, sweet potatoes

Taken from www.food.com/recipe/delicious-beef-stew-with-red-wine-and-hoisin-78406 (may not work)