Hoisin -- the sweet-spicy Chinese sauce made from soybeans, garlic, chiles and spices -- adds complexity to this rich stew. From "The Bon Appetit Cookbook" by Bara Fairchild
4 tbsp olive oil, divided
3-1/2 lbs boneless beef chuck roast, trimmed and cubed
3-1/2 cups onion, chopped
2 cups Cabernet Sauvignon, divided
14-1/2 pz canned diced tomatoes w/ Italian herbs
1/2 cup hoisin sauce
2 bay leaves
1 lb slder carrots, peeled and cut diagonally into 1" pieces
1 tbp cornstarch mixed w/ 1 tbsp water (slurry)
1. Heat half of the oil. Season meat and add to pot; saute until browned on all sides (10 mins. Push meat to the sides of the pot and add remaining oil. Saute onions until golden brown; mix meat into onions. Add 1 c. wine, tomatoes with juice, hoisin and bay leaves. Bring to a boil, cover and simmer 45 mins. Add carrots and remaining wine. Cover and simmer 30 mins.
2. Uncover and bring to a boil and simmer until sauce thickens (15 mins). Add slurry and cook until thickened. Discard bay leaves and season.
*Makes 6 servings
*Can be prepared 1 day ahead; cool slightly and refrigerate uncovered until cold, then cover and keep refrigerated.