Boeuf Bourguignon

Transfer 4 oz bacon to a Suvie pan, insert into the bottom zone of Suvie, and broil for 10-15 minutes, stirring halfway through, until browned and crisp.

Remove pan from Suvie and whisk 1/2 cup red wine, 1/2 cup beef stock, and 1 tbsp tomato paste into the pan with the bacon. Generously season beef on all sides with salt and pepper.

Add the beef, carrots, onions, garlic, thyme, rosemary, and bay leaf to the Suvie pan with the red wine mixture, making sure all ingredients are partially submerged (add additional beef stock as needed to fill the pan). Return pan to Suvie. Set to Slow Cook on High for 6 hours.

Place 12 oz potatoes in the Suvie starch strainer set within the Suvie pasta pot. Cover pot with lid and place inside the Suvie Starch Cooker. Set to Potatoes, 3 cups, 45 minutes.

After the cook, remove and discard the garlic, thyme, rosemary, and bay leaf. Season stew with salt and pepper to taste.

Cut potatoes in half, toss with the butter, and season with salt to taste. Divide potatoes between four bowls. Ladle the bourguignon over the potatoes. Top with additional fresh thyme leaves as garnish and enjoy!