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á-2053

Williams and Sonoma Beef Stew

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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 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 flour
  • 1 cup full bodied red wine
  • 2 cups beef stock
  • 1 Tbs. veal demi-glace
  • Buttered parsleyed noodles for serving
  • Minced fresh parsley for garnish

Details

Preparation

Step 1

Season beef generously with salt and pepper. In large Dutch oven, over medium heat, cook pancetta 5 – 7 minutes. Remove with slotted spoon and transfer to paper towels. Increase heat to medium-high. Brown beef in batches, 3 – 5 minutes per batch. Transfer to bowl. Reduce heat to medium, warm oil and 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 a simmer. Add beef, reduce heat to low, cover and simmer until tender – 2 – 2 ½ hours. Serve over noodles, garnish with parsley.

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