Mahogany Beef Stew
4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 1/2 cups chopped onions
2 tsp minced garlic
2 cups Shiraz
1 14.5-ounce can diced tomatoes
1/2 cup hoisin sauce
2 bay leaves
1 tsp each, basil, thyme, and oregano
1 tsp horseradish
1 pound baby carrots
2 tbsp cornstarch mixed with 2 tbsp red wine
Heat the olive oil over low heat. Add the onions and saute 15 minutes. Add the garlic and saute another minute or two. Use some of the red wine to deglaze the pan. Pour the contents into the slow cooker. Add the remaining ingredients. Cook on low 10-12 hours.
