Pair with Petite Sirah, Henry Ranch
Prep Time: 20 Minutes | Cook Time: 2hrs 35 mins. | Serves: 8-10
It is the ultimate cold-weather comfort food. Chunks of well-marbled beef are seared in a hot pan, then gently braised with onions and spices in a rich wine-based broth. After a couple of hours in the oven, the meat becomes meltingly tender and enveloped in a deeply flavorful sauce. It takes time to make, but the recipe is mostly hands-off. Go ahead and make it a day or two ahead of time; the flavor improves the longer it sits!
Ingredients
4 slices bacon, thick cut, chopped
2 pounds beef chuck, 1½-inch pieces
Kosher salt, to taste
Black peppercorns, freshly ground
1 yellow onion, diced
2 cups Petite Sirah
4 cups beef stock
1 pound baby potatoes, halved
1 pound carrots, 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.
