Beef Stew in Red Wine Sauce

• Meat

  • 8 cut into pieces 2 pounds trimmed beef flatiron steak or chuck
  • 1 5-ounce piece Pancetta

• Produce

  • 15 Baby carrots
  • 2 Bay leaves
  • 15 Cremini mushrooms
  • 1 tbsp Garlic
  • 1 cup Onion
  • 15 pearl Or small cipollini onions
  • 1 Parsley, fresh
  • 1 Thyme, sprig

• Baking & Spices

  • 1 tbsp All-purpose flour
  • 1 Black pepper, freshly ground
  • 1 Salt
  • 1 Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1 750-milliliter bottle Red wine, dry

Found on foodandwine.com

Description

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
• Salt
• Freshly ground black pepper
• 1 cup finely chopped onion
• 1 tablespoon finely chopped garlic
• 1 tablespoon all-purpose flour
• One 750-milliliter bottle dry red wine
• 2 bay leaves
• 1 thyme sprig
• One 5-ounce piece of pancetta
• 15 pearl or small cipollini onions, peeled
• 15 cremini mushrooms
• 15 baby carrots, peeled
• Sugar
• Chopped fresh parsley, for garnish

Directions

• Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot. Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful. Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons. In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes. To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.