Wilma's Mahogany Beef Stew

What You Need:
• 4 Tbsp. olive oil
• 3 ½ lb. boneless beef chuck roast, cut into 1” pieces
• 3 ½ c. chopped onions
• 2 c. Cabernet Sauvignon
• 1 14.5 oz. can diced tomatoes with Italian herbs, UNdrained
• ½ c. hoisin sauce
• 2 bay leaves
• 1 lb. (+) carrots, peeled and cut diagonally into 1” lengths
• 1 Tbsp. cornstarch mixed with 1 Tbsp. water

How You Do It:
1. Heat 2 Tbsp. oil in 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. Remove meat and juices to another bowl. Reduce heat to medium and add 2Tbsp. oil. Add onions; sauté until golden brown, about 15 minutes.
3. Return meat and juices to onions, add 1c. wine, tomatoes with juice, hoisin sauce, and bay leaves. Bring to a boil.
4. Reduce heat to low; cover pot and simmer 1 hour, stirring occasionally.
5. Add carrots and 1 c. wine. Cover; simmer 30-45 minutes, stirring occasionally.
6. Uncover, increase heat to medium high and boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
7. Reduce heat to medium low and add cornstarch mixture, stirring occasionally, about 8-10 minutes.
8. Discard bay leaves.

Serves 6-8

Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to a simmer before serving.