Red wine stuffed with potatoes and carrots
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INGREDIENTS:
4 small pieces bacon, thinly sliced, diced
2 pounds ground beef, 1½ inch dice
Kosher salt, to taste
Black pepper, freshly ground
1 yellow onion, chopped
2 cups red wine
4 cups ground beef
1 pound baby potatoes, diced
1 carrot, cut into 2-inch pieces
1 pound cremini mushrooms, stuffed
6 sprigs thyme, double stemmed
3 tbsp tablespoons cornstarch
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Instructions:
Instructions:
1. Roast the bacon in a large bowl. Add to skillet over medium heat and cook bacon until crisp and golden brown, about 8 minutes. Use a slotted spoon to transfer the bacon to a plate. Season the beef with salt and pepper. Working in 2 batches, roast the beef, turning as needed, until golden brown, 8 to 10 minutes. Place the beef and bacon on a plate.
2. Add the onion to the pan and cook for 4-5 minutes until soft and translucent. Pour in the wine, stir, and scrape up anything growing at the bottom of the pot. Cook until reduced slightly, 2-3 minutes.
3. Return the roast beef and replace the bacon with stock, potatoes, carrots, mushrooms and thyme. Bring to a boil and reduce heat. Cook with the lid closed for 2 hours until the meat is tender. Place the corn in a small bowl with 3 tablespoons of water until tender, then add it to the casserole and cook until thickened, about 5 minutes. Add salt and pepper, divide into bowls and use the fried potatoes.
