BeefStew in Red Wine Sauce

By ccavaletti

Ingredients

• 1 Tbsp unsalted butter
• 2 Tbsp olive oil
• 2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces (I used a roast, but two would have been better)
• Salt and pepper
• 1 cup finely chopped onion
• 1 Tbsp all-purpose flour
• 1 - 750 ml bottle dry red wine
• 2 bay leaves
• 1 thyme sprig
• 1 - 5 oz piece of pancetta
• 15 pearl or small cipollini onions, peeled
• 15 cremini mushrooms
• 15 baby carrots, peeled
• Sugar
• Chopped fresh parsley, for garnish

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350º. In a large enameled cast-iron casserole, melt the butter in 1 Tbsp olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes.

Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.

Cover the casserole and transfer it to the oven. Cook the stew for 1-1/2 hours, until the meat is very tender and the sauce is flavorful.

Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1 inch wide lardons.

In a large skillet, combine the pancetta, pearl onion, mushrooms and carrots. Add the remaining 1 Tbsp of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes.

Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.

To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley and serve.

Food and Wine, March 2013