Red Wine-Braised Beef Stew With Potatoes And Carrots

Red Wine-Braised Beef Stew With Potatoes And Carrots

Ingredients:

4 cuts bacon, thick cut, chopped

2 pounds hamburger chuck, cut into 1½-inch pieces

Kosher salt, to taste

Black peppercorns, crisply ground

1 yellow onion, diced

2 glasses ruddy wine

4 mugs hamburger stock

1 pound child 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

Red Wine-Braised Beef Stew With Potatoes And Carrots

PREPARATION:

1. In a huge Dutch broiler, include bacon over medium-high warm and cook until rendered and

brilliant brown, approximately 8 minutes. Utilizing a opened spoon, exchange the bacon to a plate.

Season the meat with salt and pepper. Burn the meat, working in 2 clumps and turning as required,

until brilliant brown, 8-10 minutes. Exchange the meat to the plate with the bacon.

2. Include the onion to the pot and cook until relaxed and caramelized, 4-5 minutes. Pour in the wine

and mix, scratching up any affectionate that has created on the foot of the pot. Cook until diminished

somewhat, 2-3 minutes.

3. Include back the burned meat and rendered bacon with the stock, potatoes, carrots, mushrooms

and thyme. Bring to a bubble, at that point diminish the warm to a stew. Cook, secured, until the

hamburger is delicate, 2 hours.

4. In a little bowl, whisk cornstarch with 3 tablespoons water until smooth, at that point blend into

stew and stew until thickened, around 5 minutes. Season with salt and pepper, at that point isolate

between bowls and serve with squashed potatoes.

Enjoy !

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