Mahogany Beef Stew | Latah Creek Wine Cellars

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