Hearty Red Wine-Braised Beef Stew with Potatoes and Carrots: A Comforting Classic

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 yellow onion, diced
• 2 cups dry 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 fresh thyme, tied with butcher’s twine
• 3 tablespoons cornstarch
• 3 tablespoons water (for cornstarch slurry)

Preparation:

1. In a large Dutch oven, cook chopped bacon over medium-high heat until golden brown and crispy, about 8 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pot.
2. Season beef chuck pieces 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.
3. Add diced onion to the pot and cook 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, 2-3 minutes.
4. Return the seared beef and bacon to the pot. Add beef stock, baby potatoes, carrots, cremini mushrooms, and thyme sprigs. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours, or until the beef is tender.
5. In a small bowl, whisk together cornstarch and water until smooth. Stir the slurry into the stew and simmer for an additional 5 minutes, or until the stew has thickened. Season with additional salt and pepper to taste.
6. Serve this hearty red wine-braised beef stew in bowls, paired with mashed potatoes or crusty bread for a comforting meal. Enjoy!