Beef Bourguignon with Mashed Potatoes and Vegetables

Step 1

In a large pot or Dutch oven, cook the 4 slices bacon over medium heat until crisp, about 6 minutes. Remove bacon, leaving the drippings.

Step 2

Season the 1.5 pounds beef stew meat with salt and pepper. Brown in the bacon drippings in batches, about 4 minutes per side, until deeply browned. Set aside.

Step 3

Add the 3 sliced carrots to the pot and cook for 3 minutes. Return beef and bacon, then pour in the 1 cup red wine and 2 cups beef broth. Scrape up any browned bits.

Step 4

Bring to a boil, then reduce heat to low. Cover and simmer until beef is tender, about 45 minutes. The sauce should be slightly thickened and the beef easily pierced with a fork.

Step 5

Meanwhile, peel and quarter the 2 pounds potatoes. Boil in salted water until fork-tender, about 15 minutes. Drain and mash with the 0.5 cup milk and 2 tbsp butter (if you have it). Season with salt and pepper.

Step 6

Stir the 1 cup frozen peas into the stew and cook for 5 minutes, until heated through. Adjust seasoning.

Step 7

Serve the stew over the mashed potatoes, spooning extra sauce on top.