Ingredients

4 tbsp extra virgin olive oil
3 lbs boneless beef chuck roast, trimmed and cut into 2-inch pieces
1 onion, chopped
2 cups Latah Creek Mike’s Reserve Red
1 14.5-oz can tomatoes with Italian herbs, undrained
1/2 cup hoisin sauce
2 bay leaves
1 lb slender carrots, peeled and cut into 1inch pieces
1 tbsp cornstarch mixed with 1 tbsp water
2 tbsp fresh parsley, chopped
salt and pepper

Directions

Heat 2 tbsp olive oil in a large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes. Remove meat from pot and set aside. Reduce heat to medium; add 2 tbsp oil to pot. Add onions and sauté until golden brown, about 5 minutes. Mix meat into onions, then add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to a boil. Reduce heat to low, cover pot and simmer 30-45 minutes, stirring occasionally. Add carrots and remaining wine. cover and simmer 20-30 minutes more, stirring occasionally. Uncover, increase heat to high and boil until sauce is slightly thickened, stirring occasionally, about 10 minutes. Reduce heat to medium add cornstarch mixture and simmer until sauce thicken, stirring occasionally, about 5 minutes. Discard bay leaves. Season stew with salt and pepper. Serve in bowls and sprinkle with fresh parsley.

Ellena’s Notes

This recipe has a longer cooking time than most of other recipes, but it is still so simple! I promise! This is such a great meal to double, as you can take leftovers and serve over buttered wide egg noodles. I know you’ll love it!

Our Mike’s Reserve Red or Reserve Red are perfect with this stew.

Eat Simple, Eat Well, Ellena