Williams and Sonoma Beef Stew
By á-2053
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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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