2 each: carrots, parsnips, peeled and cut into chunks
1 medium sweet potato, peeled and cut into chunks
Pat beef dry with paper towel and season with salt and pepper. In a Dutch oven or crock pot, heat oil over medium-high heat. Brown beef on all sides working in batches, adding more oil as needed. Transfer beef to a bowl.
In the fat remaining in the pot, sauté the onions and garlic until tender. Add red wine, and bring to the boil while scraping any bits stuck to the bottom. Stir in Knorr beef broth and hoisin sauce; bring to the boil. Return beef to pot, bring to a simmer and cook covered for 1 1/2 hours or until beef is tender.
Stir in carrots, parsnips and sweet potatoes; cook uncovered for 15-20 minutes or until vegetables tender. Serve over steamed rice.
*Hoisin Sauce: A thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It can be found in Asian markets and many large supermarkets.