Got Leftover Red Wine - Make Mahogany Red Wine and Hoisin Sauce Stew

You have friends for dinner and sometime you have leftover wine!!
Not always...but sometimes

In this case, some Red wine.
So, on a mission to use it and meanwhile, find something different, I found this stew
on Epicurious Website
Beef with Red Wine and Hoisin Sauce Stew
Intriguing to say the least, so I’ve made it and I’m very pleased I did
I have served it over Pasta so I wont thicken the sauce
That's up to you 
I’m sure it will be equally beautiful with mashed potatoes or rice

Ingredients

       4 tablespoons olive oil
       1200 gms boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
       Sea salt and Freshly Ground Black Pepper
        3 1/2 cups chopped onions
        2 cups Cabernet Sauvignon
        1 400 gm can diced tomatoes with Italian herbs, undrained
        1/2 cup hoisin sauce
        2 bay leaves
        450 gms slender carrots, peeled, cut diagonally into 1-inch lengths
       
        1 tablespoon cornstarch mixed with 1 tablespoon water (optional)
        2 tablespoons chopped fresh parsley


Preparation
Heat 2 tablespoons oil in heavy large pot over high heat.
Sprinkle meat with salt and pepper.
Add meat to pot; sauté until brown on all sides, about 10 minutes.
You will have to do this in more than one batch at a time
You don't want to beef to stew
Remove meat put to one side

Reduce heat to medium;
Add 2 tablespoons oil to pot. 
Look at all that flavour there

 Add onions; sauté 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,
'Optional'
(add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.)
I don't think it needs it - personal choice
Discard bay leaves. Season stew with salt and pepper.


(Can be made 1 day ahead.
Cool slightly. Chill uncovered until cold, then cover and keep refrigerated.
Bring to simmer before serving, stirring occasionally.)
Dish up, I some peas into the Pasta in the last couple of minutes

Sprinkle with parsley
Serve.

So now I have to find something different to do with the leftover Chardonnay    MMMMM