I field tested this at home. It's way too complicated for camp (except, for maybe Piper San and his musical Dutch oven?) but is EXCELLENT at home. I had three bowls of it for lunch yesterday, and never could figure out what was wrong with it. :wink: JARVIS good eatin'!
Ingredients:
Group# 1:
4 Tbsp olive oil
3 ½ lbs boneless beef chuck roast, trimmed, cut into 1/2 inch pieces
4 cups chopped onions (2ea large, or 3ea medium)
Group# 2:
2 cups good-quality red wine , separated
1 (14 ½ ounce) can diced tomatoes, WITH liquid
½ tsp dried oregano
½ tsp dried basil
¼ tsp thyme
½ cup hoisin sauce (this is a critical ingredient, don't leave it out!)
2 bay leaves
1-5 garlic cloves, minced
1/2 lb slender carrots, peeled, cut diagonally into 1 inch lengths
5 stalks celery, diced
Group# 3:
1 Tbsp cornstarch & 1 Tbsp water – mixed
2 Tbsp chopped fresh parsley
Stuff to do:
Heat 2 Tbsp olive oil in a large, heavy pot over high heat. Add meat to pot; sauté until brown on all sides, about 15 minutes. Remove it to separate pan or plate, and sprinkle meat with salt and pepper.
Reduce heat to medium; add 2 Tbsp oil to pot. Add onions; sauté until golden brown, about 20 - 25 minutes. Mix meat into onions.
Add 1 cup wine and the rest of group# 2.
Bring to boil. Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add second of cup wine, cover; simmer 30 minutes - stirring occasionally.
Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add parsley and cornstarch mixture, simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves.
Transfer stew to large bowl. Sprinkle with parsley and serve. Excellent with buttered egg noodles.
Ingredients:
Group# 1:
4 Tbsp olive oil
3 ½ lbs boneless beef chuck roast, trimmed, cut into 1/2 inch pieces
4 cups chopped onions (2ea large, or 3ea medium)
Group# 2:
2 cups good-quality red wine , separated
1 (14 ½ ounce) can diced tomatoes, WITH liquid
½ tsp dried oregano
½ tsp dried basil
¼ tsp thyme
½ cup hoisin sauce (this is a critical ingredient, don't leave it out!)
2 bay leaves
1-5 garlic cloves, minced
1/2 lb slender carrots, peeled, cut diagonally into 1 inch lengths
5 stalks celery, diced
Group# 3:
1 Tbsp cornstarch & 1 Tbsp water – mixed
2 Tbsp chopped fresh parsley
Stuff to do:
Heat 2 Tbsp olive oil in a large, heavy pot over high heat. Add meat to pot; sauté until brown on all sides, about 15 minutes. Remove it to separate pan or plate, and sprinkle meat with salt and pepper.
Reduce heat to medium; add 2 Tbsp oil to pot. Add onions; sauté until golden brown, about 20 - 25 minutes. Mix meat into onions.
Add 1 cup wine and the rest of group# 2.
Bring to boil. Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add second of cup wine, cover; simmer 30 minutes - stirring occasionally.
Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add parsley and cornstarch mixture, simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves.
Transfer stew to large bowl. Sprinkle with parsley and serve. Excellent with buttered egg noodles.