4 T Olive oil
3 1/2 lbs Chuck roast, boneless beef 2 1/2"
3 1/2 C Onions, chopped
2 C Wine, Cabernet Sauvignon
1 14 1/2 oz Can Tomatoes, Italian style
1/2 C Hosin sauce
2 Bay leaves
1 lb Carrots
l T Corn starch
1 T Water
2 T Parsley
Heat 2 tablespoons oil in heaby large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot, saute until browned on all sides, about 10 minutes.
Push meat to side sides of pot. Reduce heat to medium, add 2 tablespoons of oil and add onions, saute until golden brown, about 15 minutes. Mix meat into onions.
Add 1 cup wine, tomatoes with juices, hoiision 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 minues, stirring occasionally. Uncover, increase heat to high, boil until sauce is slightly thickened, stirring occasionally, about 15 minutes.
Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.
Discared bay leaves. Season stew with salt and pepper.
Transfer stew to large bowl, sprinkle with parsely and serve.