Mahogany stew with horseradish mashed potatoes
from the kitchen of Sharmagne Leland-St.John and Victor Riehl
4 tablespoons olive oil, divided
3 ½ pounds boneless beef chuck roast, trimmed and cut into 2 ½-inch pieces
3 ½ cups chopped onions
2 cups Cabernet Sauvignon, divided
1 14.5-ounce can diced tomatoes, un-drained
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon thyme
¼ to ½ cup hoisin
2 bay leaves
1 pound thin carrots, peeled and sliced diagonally into 1-inch lengths
1 tablespoon cornstarch mixed with 1 tablespoon water
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper to taste
Heat 2 tablespoons of the oil in a large heavy pot over high heat.
Trim the meat and cut into 2 ½-inch pieces, then sprinkle with
salt and pepper.
Add the meat to the pot. Sauté until brown on all sides. Approximately 10
minutes. Move the meat to the sides of pot. Reduce heat to medium. Add
remaining oil and onions. Sauté until the onions are golden brown. Stir the
meat into onions to combine. Add 1 cup of the wine, the tomatoes with juice,
and the herbs,
the hoisin sauce, and the bay leaves. Bring to a boil.
Reduce the heat to low, cover the pot and simmer for 45 minutes, stirring
occasionally. Add the carrots and the remaining wine. Cover and simmer for an
additional 30 minutes, stirring occasionally. Uncover, increase the heat to high
and boil, stirring occasionally for approximately 15 minutes or until the sauce
is slightly thickened. Reduce the heat to medium. Add the cornstarch mixture
and simmer stirring occasionally for approximately 8 minutes or until the sauce
thickens a bit more. Remove the bay leaves. Season the stew with salt and
Transfer the stew to large tureen. Sprinkle with parsley and serve.