Ingredients:
- 4 slices thick-cut bacon, chopped
- 2 pounds beef chuck, cut into 1½-inch pieces
- Kosher salt, to taste
- Freshly ground black peppercorns
- 1 large yellow onion, diced
- 2 cups full-bodied red wine
- 4 cups rich beef stock
- 1 pound baby potatoes, halved
- 1 pound carrots, cut into 2-inch pieces
- 1 pound cremini mushrooms, quartered
- 6 sprigs fresh thyme, tied with butcher’s twine
- 3 tablespoons cornstarch
Preparation:
Step 1: In a large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium-high heat until crispy and golden brown, about 8 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot. Season the beef chuck generously with salt and pepper. Sear the beef in batches, ensuring each piece is golden brown on all sides, 8-10 minutes per batch. Transfer the seared beef to the plate with the bacon.
Step 2: Add the diced onion to the pot and sauté until softened and caramelized, 4-5 minutes. Pour in the red wine, stirring to scrape up any browned bits (fond) from the bottom of the pot. Let the wine reduce slightly, about 2-3 minutes.
Step 3: Return the seared beef and bacon to the pot, then add the beef stock, baby potatoes, carrots, cremini mushrooms, and thyme bundle. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer. Cook until the beef is fork-tender, approximately 2 hours.
Step 4: In a small bowl, whisk together the cornstarch and 3 tablespoons of water until smooth. Stir this slurry into the stew and simmer for an additional 5 minutes, or until the stew has thickened to your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
Serve this hearty red wine-braised beef stew piping hot, paired with creamy mashed potatoes or crusty bread for a soul-satisfying meal. Enjoy!
