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Red Wine-Braised Beef Stew With Potatoes And Carrots

My grandmother made this "Red Wine-Braised Beef Stew With Potatoes And Carrots"; please help me make her day with comments...Thank you.
Prep Time20 minutes
Active Time2 hours 35 minutes
Total Time2 hours 55 minutes
Course: Main Course
Cuisine: American
Keyword: Red Wine-Braised Beef Stew With Potatoes And Carrots
Yield: 6

Materials

  • 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

  • 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.