BEEF STEW

By tuqui13

Ingredients

• 5 ½ lb. chuck-eye roast, cut into 1” cubes
• Salt and freshly ground pepper, to taste
• 4 oz. pancetta, cut into small dice
• 2 Tbs. olive oil
• 2 yellow onions, coarsely chopped
• 4 carrots, peeled and cut into ½” rounds
• 3 garlic cloves, minced
• 1 ½ tsp. chopped fresh thyme
• 2 bay leaves
• ¼ cup all-purpose flour
• 1 cup full-bodied red wine
• 2 cups beef stock
• 1 Tbs. veal demi-glace
• Buttered parsleyed noodles for serving
• Minced fresh flat-leaf parsley for garnish

Details

Servings 8

Preparation

Step 1

Season beef generously with salt and pepper. In large Dutch oven over medium heat, cook pancetta 5-7 minutes. Using slotted spoon, transfer to paper towel-lined plate.
Increase heat to medium-high. Brown beef in batches, 3-5 minutes per batch. Transfer to bowl. Reduce heat to medium; warm oil. Sauté onions and carrots 5-7 minutes. Add garlic, thyme and bay leaves; sauté 30 seconds. Stir in flour; cook 1-2 minutes. Add wine stirring to scrape up browned bits. Add stock, demi-glace and pancetta; bring to simmer. Add beef, reduce heat to low, cover and simmer until tender, 2-2½ hours. Serve over noodles. Garnish with parsley.