Beef Stew with Red Wine

Serves: 6 Save

Ingredients (10)

  • 4 tablespoons extra-virgin olive oil,
  • 3½ pounds boneless beef chuck roast (trimmed),
  • 3½ cups chopped onions
  • 2 cups cabernet sauvignon,
  • One 14.5-ounce can diced Italian tomatoes,
  • ½ cup hoisin sauce
  • 2 whole bay leaves
  • 16 ounces carrots,
  • 1 tablespoon cornstarch
  • 2 tablespoons chopped fresh parsley

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