INGREDIENTS:

• 4 tablespoons extra-virgin olive oil, divided
• 2 1/2 cups onions, finely chopped (about 5-6 medium yellow onions)
• 1.2 kg stewing beef, preferably a combination of boneless beef round and beef chuck, trimmed and cubed (you can use a combination of beef and veal)
• 1/4 cup all-purpose flour (for dredging)
• 2 cloves garlic, minced
• 1 1/2 cups dry red wine (375 ml)
• 1/2 cup beef broth (125 ml)
• 1 x 400 g can organic diced tomatoes
• 1/4 teaspoon each of dried basil, oregano and thyme
• 1/2 cup hoisin sauce (120 ml)
• 2 bay leaves
• 4 carrots, peeled, cut diagonally
• 2 parsnips, peeled and cut diagonally
• 2 tablespoons chopped fresh parsley
• sea salt and freshly ground pepper, to taste
• Steamed rice, polenta or potatoes, for serving

INSTRUCTIONS:

1. Heat 2 tablespoons oil in large pot or Dutch oven over medium heat. Add the onions and sauté until golden brown, about 15 minutes.
2. Meanwhile, in a large bowl mix together the flour, salt, and pepper; toss meat with flour mixture to coat evenly. Heat the remaining 2 tablespoons of oil in a heavy skillet over high heat. Shaking off the excess flour, add meat to pan and sauté until brown on all sides, about 10 minutes. If needed, work in batches and set aside.
3. Add meat to the pot with the onions. Add 1 cup of red wine, beef broth, tomatoes with juices, dried herbs, hoisin sauce, and bay leaves. Bring to a boil.
4. Reduce heat to low, cover and simmer 45 minutes, stirring occasionally. Add carrots, parsnips and the remaining wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Discard bay leaves. Season with salt and pepper. Sprinkle with parsley and serve.