1

Heat 2 T. oil in heavy large pot over high heat. Sprinkle meat with salt and pepper and dredge in flour.  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. Add garlic.  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. Add carrots, potatoes and 1 cup beef stock.  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 mushrooms, 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.