• 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

Directions:

• 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.