๐—ฅ๐—ฒ๐—ฑ ๐—ช๐—ถ๐—ป๐—ฒ-๐—•๐—ฟ๐—ฎ๐—ถ๐˜€๐—ฒ๐—ฑ ๐—•๐—ฒ๐—ฒ๐—ณ ๐—ฆ๐˜๐—ฒ๐˜„ ๐—ช๐—ถ๐˜๐—ต ๐—ฃ๐—ผ๐˜๐—ฎ๐˜๐—ผ๐—ฒ๐˜€ ๐—”๐—ป๐—ฑ ๐—–๐—ฎ๐—ฟ๐—ฟ๐—ผ๐˜๐˜€

๐—ฅ๐—ฒ๐—ฑ ๐—ช๐—ถ๐—ป๐—ฒ-๐—•๐—ฟ๐—ฎ๐—ถ๐˜€๐—ฒ๐—ฑ ๐—•๐—ฒ๐—ฒ๐—ณ ๐—ฆ๐˜๐—ฒ๐˜„ ๐—ช๐—ถ๐˜๐—ต ๐—ฃ๐—ผ๐˜๐—ฎ๐˜๐—ผ๐—ฒ๐˜€ ๐—”๐—ป๐—ฑ ๐—–๐—ฎ๐—ฟ๐—ฟ๐—ผ๐˜๐˜€

INGREDIENTS:

  • 4 slices bacon, thick cut, chopped
  • 2 pounds beef chuck, cut into 1ยฝ-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 butcherโ€™s twine
  • 3 tablespoons cornstarch

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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