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1 lb. slender carrots, peeled, cut
diagonally into 1-inch lengths
1 tablespoon cornstarch mixed with
1 tablespoon water
2 tablespoons chopped fresh parsley
Heat 2 tablespoons oil in heavy large pot over
high heat. Sprinkle
meat with salt and pepper. Add meat to pot; saute
until brown on all
sides, about 10 minutes. Push meat to sides of
pot. Reduce heat to
medium; add 2 tablespoons oil to pot. Add onions;
saute until golden
brown, about 15 minutes. Mix meat into onions.
Add 1 cup wine,
tomatoes with juices, hoisin 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 minutes,
stirring occasionally. Uncover, increase heat to
high; boil until
sauce is slightly thickened, stirring occasionally,
about 15 minutes
longer. Reduce heat to medium, add cornstarch mixture
and simmer
until sauce thickens, stirring occasionally, about
8 minutes. Discard
bay leaves. Season stew with salt and pepper. Transfer
stew to large
bowl. Sprinkle with parsley; serve.
