Williams and Sonoma Beef Stew

Williams and Sonoma Beef Stew
Williams and Sonoma Beef Stew

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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