Return the meat to the pot and mix it into onions. Add 1 cup of wine, the tomatoes with their juices, the hoisin sauce, and the bay leaves. Bring the stew to a boil. Reduce the heat to low, cover the pot, and simmer the stew for an hour, stirring occasionally.
Add the carrots and the remaining 1cup of wine. Cover again and simmer the stew for another 30 minutes or so, stirring occasionally. Uncover to pot and continue cooking until the sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
Reduce the heat to medium, add the cornstarch mixture, and simmer until the sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Taste and adjust the seasoning if needed. Transfer the stew to a large serving bowl. Sprinkle with parsley and serve.
Notes
this stew can be made one day ahead. Chill uncovered until cold, then cover and keep refrigerated overnight. Bring the stew to simmer before serving, stirring occasionally.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/beef-stew-with-red-wine-and-hoisin-sauce/