Beef Stew with Pancetta and Red Wine
The Beef Being Browned
Beef Stew with Bacon
Ingredients
5 1/2 lb chuck eye roast, cut into 1’ cubes
Salt and freshly ground pepper to taste
4 oz pancetta cut into small dices (bacon)
2 tbls olive oil
2 yellow onions coarsely chopped
4 carrots peeled and cut into 1/2” rounds
3 garlic cloves minced
1 1/2 tsp chopped fresh thyme
2 bay leaves
1/4 cup all purpose flour
1 cup full bodied red wine
2 cups beef stock
1 tbl veal or beef demi-glacé
Buttered noodles for serving
Minced flat parsley for garnish
Preparation
Season beef generously with salt and pepper.
In a large dutch oven, over medium heat, cook the bacon until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towel and set aside.
Increase heat to medium high and brown the beef on all sides. Transfer beef to a large bowl.
Reduce heat to medium and warm the olive oil. Add onions and carrots and sauté until almost softened, 5 to 7 minutes.
Add garlic, thyme and bay leaves and sauté for about 30 seconds.
Stir in the flour and cook until lightly colored, 1 to 2 minutes.
Add the wine, stirring to scrape up the browned bits from the pan bottom.
Add the stock, demi-glace and the bacon and bring to a simmer.
Return the beef to the pan, reduce the heat to low, cover and simmer until the meat is tender, 2 to 2 1/2 hours.
Remove bay leaves and discard. Adjust seasoning to taste and serve over pasta.
Sprinkle with garnish.
Prepared 1/10/2018
Ingredients
5 1/2 lb chuck eye roast, cut into 1’ cubes
Salt and freshly ground pepper to taste
4 oz pancetta cut into small dices (bacon)
2 tbls olive oil
2 yellow onions coarsely chopped
4 carrots peeled and cut into 1/2” rounds
3 garlic cloves minced
1 1/2 tsp chopped fresh thyme
2 bay leaves
1/4 cup all purpose flour
1 cup full bodied red wine
2 cups beef stock
1 tbl veal or beef demi-glacé
Buttered noodles for serving
Minced flat parsley for garnish
Preparation
Season beef generously with salt and pepper.
In a large dutch oven, over medium heat, cook the bacon until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon to paper towel and set aside.
Increase heat to medium high and brown the beef on all sides. Transfer beef to a large bowl.
Reduce heat to medium and warm the olive oil. Add onions and carrots and sauté until almost softened, 5 to 7 minutes.
Add garlic, thyme and bay leaves and sauté for about 30 seconds.
Stir in the flour and cook until lightly colored, 1 to 2 minutes.
Add the wine, stirring to scrape up the browned bits from the pan bottom.
Add the stock, demi-glace and the bacon and bring to a simmer.
Return the beef to the pan, reduce the heat to low, cover and simmer until the meat is tender, 2 to 2 1/2 hours.
Remove bay leaves and discard. Adjust seasoning to taste and serve over pasta.
Sprinkle with garnish.
Prepared 1/10/2018