2hr · 4 servings Ingredients • 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: 1. 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.