Red Wine-Braised Beef Stew With Potatoes And Carrots

Red Wine-Braised Beef Stew With Potatoes And Carrots

Ingredients:

• 4 slices bacon, thick cut, chopped
• 2 pounds beef chuck, cut into 1½-inch pieces
• Kosher salt, to taste
• Black peppercorns, freshly ground
• 1 yellow onion, diced
• 2 cups red wine
• 4 cups beef stock
• 1 pound baby potatoes, halved
• 1 pound carrots, cut into 2-inch pieces
• 1 pound cremini mushrooms, quartered
• 6 sprigs thyme, tied with butcher’s twine
• 3 tablespoons cornstarch

PREPARATION:

1. In a large Dutch oven, add bacon over medium-high heat and cook until rendered and golden brown, about 8 minutes. Using a slotted spoon, transfer the bacon to a plate. Season the beef with salt and pepper. Sear the beef, working in 2 batches and turning as needed, until golden brown, 8-10 minutes. Transfer the beef to the plate with the bacon.

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