Name: Mahogany Beef Stew with Red Wine and Hoisin Sauce
Yield: 6 Servings
Ingredients: 4 tablespoons olive oil; 3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces; 3 1/2 cups chopped onions; 2 cups Cabernet Sauvignon; 1 14.5-ounce can diced tomatoes with Italian herbs, undrained; 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; 2 tablespoons chopped fresh parsley

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