INGREDIENTS
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil, divided
- 2 pounds trimmed diced beef from butcher
- Rock salt
- Freshly ground black pepper
- 1 cup finely chopped onion
- 1 tablespoon finely chopped garlic
- 1 tablespoon all-purpose flour or gluten free flour
- 1 (750-milliliter) bottle dry red wine
- 2 bay leaves
- 1 thyme sprig
- 1 (5-ounce) piece of smoked pancetta
- 2 1/4 cups water, divided
- 15 pearl onions, peeled
- 15 cremini mushrooms
- 15 baby carrots, peeled
- Sugar
- Chopped fresh parsley, for garnish
METHOD
Step 1
Preheat the oven to 350°F.
Step 2
In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil.
Step 3
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
Step 4
Add the chopped onion and garlic and cook over moderate heat, stirring
occasionally, until the onion is softened, 5 minutes
Step 5
Add the flour and stir to coat the meat with it
Step 6
Add the wine, bay leaves, and thyme; season with salt and pepper. Bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
Step 7
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
Step 8
Drain the pancetta and slice it 1/2-inch thick, then cut the slices into 1-inch-wide lardons
Step 9
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
Step 10
Bring to a boil, cover, and simmer until almost all of the water has evaporated, 15 minutes.
Step 11
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
Recommended serve with creamy mashed potatoes or buttered tagliatelle.
Enjoy
