4 Tbs olive oil
3½ lbs boneless beef chuck roast, trimmed, cut into 2½” pieces
3½ cups chopped onions
2 cups cabernet sauvignon
One 14.5oz. can diced tomatoes with Italian herbs, undrained
½ cup hoisin sauce
2 whole bay leaves
1 lb slender carrots, peeled and cut diagonally into 1″ lengths
1 Tbs cornstarch mixed with 1 T. water
2 Tbs chopped fresh parsley
1. Heat 2 T. 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 T. 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 a boil.
2. Reduce heat to low, cover pot and simmer 45 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. (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.
*Hoisin sauce is available in the Asian food section of most supermarkets.
**Save time (and tears) by chopping the onions in a food processor.
Recipe Source: Bon Appetit
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“Served this up at a party and it was really tasty. A nice, hearty stew with great flavor.”
-San Diego, CA