Red Wine-Braised Beef Stew With Potatoes And Carrots


  • 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

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