Red Wine-Braised Beef Stew With Potatoes
Ingredients
- 4 bacon (thick cut, chopped)
- 2 beef chuck (cut into 1½-inch pieces)
- Kosher salt (to taste)
- Black peppercorns (freshly ground)
- 1 yellow onion (diced)
- 2 red wine
- 4 beef stock
- 1 baby potatoes (halved)
- 1 carrots (cut into 2-inch pieces)
- 1 cremini mushrooms (quartered)
- 6 sprigs thyme (tied with butcher’s twine)
- 3 cornstarch
Description
Now I understand that you are skeptical. Red wine, and beef? Is this a joke? Well if it is... then it’s a joke with a purpose. A purpose of serving my family a delicious meal that they’ve asked for over and over again. The components are simple – meat, potatoes and carrots braised in red wine. The result, however, is an elixir of flavor to savor and share with family and friends. And why not share it? We have shared the recipes to our other meals so why not this one?
Instructions
- 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.
- 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.
- 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.
- 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.
