Beef Stew With Red Wine and Hoisin Sauce

From Epicurious. We love anything with Hoisin Sauce and this was delicious.

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 4  tablespoons olive oil
• 3 1⁄2 lbs 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 1/2ounce) can Italian-style diced tomatoes, undrained
• 1⁄2 cup hoisin sauce (*)
• 2  bay leaves
• 1  lb  slender carrot, peeled, cut diagonally into 1-inch lengths
• 1  tablespoon cornstarch, mixed with
• 1  tablespoon water
• 2  tablespoons  chopped fresh parsley

Directions

1. 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.
2. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot.
3. Add onions; sauté until golden brown, about 15 minutes. Mix meat into onions.
4. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
5. Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.
6. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally.
7. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
8. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.
9. Discard bay leaves. Season stew with salt and pepper.
10. (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.