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mahogany beef

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Great fall and wintery stew.

yield 4 -6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For mahogany beef

  • 1 lb
    ground beef
  • 1 tsp
    salt
  • 1 lg
    onion chopped
  • 4 clove
    garlic minced
  • 2 c
    dry red wine i used pinot noir
  • 15 oz
    can tomatoes
  • 1/2 tsp
    each oregano, and basil
  • 1/4 tsp
    thyme
  • 2
    bay leaves
  • 1/2 c
    hoisin sauce
  • 2 lg
    carrots cut into matchstick pieces
  • 1 Tbsp
    cornstarch mixed with 1 tbsp water
  • 3 Tbsp
    parsley chopped
  • 8 oz
    egg noodles
  • 2 Tbsp
    butter

How To Make mahogany beef

  • 1
    In a large skillet brown the meat with the salt, onions, and garlic. Add the red wine and tomatoes. Bring to a boil reduce to a simmer. Add the oregano, basil, thyme, bay leaves and hoisin sauce.
  • 2
    Cook for 10 minutes. Stir in the carrots and cook another 10 minutes. Meanwhile bring a pot of water to a boil and add some salt and cook the noodles until done. Drain and stir in the butter.
  • 3
    Add the cornstarch and water and add to meat mixture and let it thicken a bit. Serve over the noodles and garnish with parsley.
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