INGREDIENTS:
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4 slices bacon, thick cut, chopped
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2 pounds beef chuck, cut into 1½-inch pieces
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Kosher salt, to taste
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Black peppercorns, freshly ground
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1 yellow onion, diced
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2 cups red wine
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4 cups beef stock
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1 pound baby potatoes, halved
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1 pound carrots, cut into 2-inch pieces
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1 pound cremini mushrooms, quartered
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6 sprigs thyme, tied with butcher’s twine
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3 tablespoons cornstarch
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Instructions:
1. Cook the bacon in a large Dutch oven over medium-high heat until it is cooked and golden brown, about 8 minutes. Transfer the bacon to a plate with a slotted spoon. Using salt and pepper, season the beef. Working in two batches and flipping as needed, sear the meat until golden brown, 8-10 minutes. Serve the beef with the bacon on a platter.
2. Add the onion to the pot and simmer for 4-5 minutes, or until softened and caramelized. Pour in the wine and stir well, scraping up any fond from the bottom of the pot. Cook for 2-3 minutes, or until the liquid has somewhat reduced.
3. Combine the stock, potatoes, carrots, mushrooms, and thyme with the seared beef and rendered bacon. Bring to a boil, then turn down to a low heat. Cook for 2 hours, covered, until the beef is cooked.
4. In a small dish, whisk together 3 tablespoons water and cornstarch until smooth; add into stew and cook for 5 minutes, or until thickened. Season with salt and pepper before dividing among bowls and serving with mashed potatoes.
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