I forgot to take photos while making this dish but wanted to post it anyway. It is a great recipe and I have been making since I cut it out of the magazine. It is adapted from a Bon Appetit recipe I saved from the February 2002 magazine.
- 4 tablespoons olive oil
- 3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
- 4 thinly sliced onions
- 2 cups Cabernet Sauvignon (I used yellow tail Big Red Roo)
- 1 14.5-ounce can fire roasted diced tomatoes
- 1/2 cup hoisin sauce (available at Asian markets and in the Asian foods section of some supermarkets)
- 2 bay leaves
- 1 pound slender carrots, peeled, cut diagonally into 1-inch lengths
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté in batches until brown on all sides, about 10 minutes. In another large pot heat 2 tablespoons of oil and add onions. Caramelize onions until golden brown, about 15 minutes. Add onions to meat. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.
Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. 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 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.
Serve over polenta, mashed yukon gold potatoes or gnocchi.