Mahogahy Hoisin Beef Stew With Potatoes And Carrots

• 2 - 2 1/2 lbs beef chuck cut into 2 inch cubes
• 1 cup all purpose flour
• 2 tbsp olive oil
• 3/4 cup diced carrots
• 3 celery stalks diced
• 2 medium onions diced
• 1/2 head of garlic minced
• 2 tbsp tomato paste
• 2 tbsp balsamic vinegar
• 2/3 bottle Cabernet Sauvignon
• 2 bay leaves
• 2 thyme sprigs (1 tsp dry)
• 2 cups beef broth
• 1 1/2 cups chicken broth
• 1 1/2 pounds yukon gold potatoes cut into 1 1/2 inch chunks
• 4 large carrots halved and cut into 2 inch segments

1. Season the flour with 1 tsp of both salt and pepper. Dredge beef cubes in flour, shake off excess set aside.
2. In a 6-8 quart pot with a tight fitting lid heat the oil on medium high until nearly smoking then brown the cubes in two batches being sure to brown all sides about 8 minutes per batch. Transfer to a platter.
3. Reduce heat to medium then add diced carrot, onion, and celery stirring occasionally until browned...about 10- 12 minutes.
4. Push vegetables to one side add tomato paste and garlic and cook for 2-3 minutes then stir into vegetables.
5. Add hoisin sauce and vinegar cooking an additional 2-3 minutes.
6. Stir in wine slowly to de-glaze the pan scraping up all the browned bits until the pan bottom is somewhat clean. Add bay leaves and thyme. Bring to a boil and reduce by about two thirds 10-15 minutes.
7. Add broths and beef with any juices and bring to a boil then reduce to a simmer. Cover with a tight fitting lid and simmer for 45 minutes to 1 hour stirring occasionally.
8. Add potatoes and carrots replace top and continue to simmer for another 45 - 60 minutes.

beef, flour, olive oil, carrots, celery, onions, head of garlic, tomato, balsamic vinegar, sauvignon, bay leaves, thyme, beef broth, chicken broth, gold potatoes, carrots

Taken from www.epicurious.com/recipes/member/views/mahogahy-hoisin-beef-stew-with-potatoes-and-carrots-50021945 (may not work)