I was looking for a beef stew with a different type of flavor, something to set it apart from the usual. The hoisin sauce REALLY makes it!! I also decided to add a touch of dijon. This stew is really fantastic. I adapted this recipe from Epicurious, but I wanted to do it in the crock pot. This really is a comfort food meal. I served it over egg noodles, but over mashed potatoes would also be great!
- 2.5-3 pounds beef chuck roast, cut into 2 inch cubes
- For the beef: 2 TBSP olive oil, salt and pepper, dash of cayenne, 1 TBSP flour
- 1 onion, chopped (+ 2 TBSP butter)
- 4 garlic cloves, chopped
- 1/4 tsp each basil, oregano, and thyme (either dried or fresh is fine)
- 1 cup red wine
- 1 cup beef broth or stock (will add cornstarch to this)
- 14 oz can diced tomatoes with Italian herbs, drained
- 1/4 cup hoisin sauce
- 2 TBSP dijon mustard
- 2 bay leaves
- 3 carrots, sliced into one inch pieces
- 3 celery stalks, sliced into 1 inch pieces
- 1 cup peas (can be frozen, no need to thaw)
- Heat a dutch oven (or large saute pan) on high. Add olive oil until bubbly, toss meat with the olive oil, generously season with sea salt, fresh ground pepper, and dash of cayenne. When the meat has a good sear on all sides, add the flour and mix to coat well. Put the meat in your crock pot.
- Heat butter in same pan on medium-high heat. Add onions and garlic and saute 8-10 minutes, scraping up whatever was left from the meat.
- Add wine, herbs, hoisin, and dijon. Bring to a boil, stir well, and transfer to the crock pot. Add the bay leaves, carrots, celery, & peas to crock pot. Set to cook on low for 8 hours.
- In the same pan, bring the beef stock to a boil and then switch heat to low. Slowly whisk in 1 TBSP cornstarch at a time until the stock is nice and thick. Add that to the crock pot.
- When the stew is done, remove bay leaves and taste. Add more s&p if needed. Enjoy!