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
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~ CALIFORNIAN SPAGHETTI SALAD ~
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.
2. Add the onion to the pot and cook until softened and caramelized, 4-5 minutes. Pour in the wine and stir, scraping up any fond that has developed on the bottom of the pot. Cook until reduced slightly, 2-3 minutes.
3. Add back the seared beef and rendered bacon with the stock, potatoes, carrots, mushrooms and thyme. Bring to a boil, then reduce the heat to a simmer. Cook, covered, until the beef is tender, 2 hours.
4. In a small bowl, whisk cornstarch with 3 tablespoons water until smooth, then stir into stew and simmer until thickened, about 5 minutes. Season with salt and pepper, then divide between bowls and serve with mashed potatoes.