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Ingredients
- 1/2 cup olive oil
- 1/2 cup all purpose flour
- 2 pounds boneless beef chuck, cut into 1 1/2 inch pieces
- 4 oz 1/4 inch dice pancetta
- 2 medium yellow onions, chopped
- 4 medium celery ribs, cut into 1/2 inch dice
- 1 cup canned crushed tomatoes
- 1/2 cup dry white wine
- 1 cup water
- 1 pound baking potatoes, such as russets, peeled and cut into 3/4 inch cubes
- 3 medium carrots, cut into 1/2 inch dice
- 1 cup thawed frozen peas
- 1/4 cup chopped fresh flat leaf parsley
- Salt and freshly ground black pepper
Details
Servings 6
Preparation
Step 1
1. Heat the oil in a dutch oven over medium high heat. Spread out the flour on a large plate. Working in batches, coat the beef in the flour, shake off the excess flour and add to the dutch oven. Cook, turning occasionally, until nicely browned, about 6 minutes. Transfer to a plate.
2. Add the pancetta to the dutch oven and stir well. Add the onions and celery and cook, stirring occasionally, until lightly browned, about 5 minutes.
3. Stir in the tomatoes, wine, and 1 cup water and bring to a boil. Return the beef to the dutch oven and cover tightly. Reduce the heat to medium low. Simmer, stirring occasionally, until the meat is almost tender, about 2 hours.
4. Add the potatoes and carrot and cook until the beef and vegetables are tender, about 20 minutes more. Add the peas and cook until they are tender, about 7 minutes (about 3 minutes for thawed frozen peas). Stir in the parsley. Season to taste with salt and pepper. Serve hot.
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