RECIPE FROM THE CHEF
Red Wine and 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
INSTRUCTIONS :
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 .
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