Mahogany Beef Stew w/ Hoisin Sauce

Serves: 6 people

Ingredients:

• 2 tablespoons olive oil
• 3 1/2 pounds boneless beef chuck roast, cut into 2/ 1/2 inch pieces
• Fine sea salt and freshly ground pepper to taste
• 3 1/2 cups chopped yellow onions
• 1 cup Cabernet Sauvignon
• 1 (14-ounce) can dried tomatoes with Italian herbs
• 1/2 cup hoisin sauce
• 2 bay leaves
• 1 pound carrots, peeled and cut diagonally into 1 inch slices
• 2 tablespoons all-purpose flour
• 1 tablespoon butter, softened
• 2 tablespoons chopped fresh parsley

Directions: Heat 2 tablespoons of olive oil in a heavy stockpot over high heat. Season the beef with sea salt and pepper and add to the hot olive oil . Sauté for 10 minutes or until brown on all sides. Remove the beef to a warm platter with a slotted spoon.

Reduce the heat to medium and add 2 tablespoon olive oil to the stockpot. Add the onions and sauté for 15 minutes or until golden brown. Return the beef to the stockpot. Add 1 cup wine, undrained tomatoes, hoisin sauce, and bay leaves and bring to a rolling boil. Reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally.

Add the carrots and 1 cup of wine. Cover and simmer for 30 minutes. Uncover and increase the heat to high. Cook for 15 minutes or until slightly thickened, stirring occasionally. Do not boil. Reduce the heat to medium. Stir in a mixture of the flour and butter. Simmer for 8 minutes or until thickened. Discard the bay leaves. Adjust the seasonings to taste. Spring with Parsley.