Mahogany Beef Stew

Ingredients

• 4 tablespoons olive oil
• 3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
• 3 1/2 cups chopped onions
• 2 cups Cabernet Sauvignon(wine)
• 1 14.5-ounce can diced tomatoes with Italian herbs, undrained
• 1/2 cup hoisin sauce
• 2 bay leaves
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• 1 pound carrots, peeled, cut diagonally into 1-inch lengths
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 2 tablespoons chopped fresh italian parsley
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Preparation

• Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
• Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 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 cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. 
  DO AHEAD Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.
• Transfer stew to large bowl. Sprinkle with parsley; serve.