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


For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

Leave a Comment