beef stew in red wine sauce


based on a jacques pepin recipe. takes some time but theres not a lot of actual work involved

2 1/2 lbs chuck steak cut into 1 1/2 inch cubes
1 medium onion diced
4 garlic cloves minced
1/3 lb pancetta thickly sliced
15 cipollini onions,peeled
1/2 lb cremini (baby bella) mushrooms,cut in half if large
15 baby carrots peeled
1 750ml bottle red wine (i used a merlot)
1 1/2 Tbsp flour
3 bay leaves
2 sprigs fresh thyme
1 Tbsp butter
2 Tbsp olive oil divided
pinch sugar
salt and pepper

preheat the oven to 350
in a large cast iron casserole melt the butter in 1 Tbsp olive oil
add the chuck steak and season with salt and butter
cook over medium high heat until the meat is nicely browned
add the diced onion and garlic,continue cooking 5 minutes more
add the flour and stir to coat the meat
add the wine,thyme and bay leaves and bring to a boil stiring up any browned bits
cover and place in the preheated oven for 1 1/2-2 hours until the meat is tender
while meat is cooking place the panceta in a sauce pan. add enough water to cover by 2″
bring to a boil,lower heat and simmer 30 minutes. remove drain and cool before slicing the pancetta into 1″ chunks
about 20 minutes before the meat is done,combine the pancetta,cipollinis’mushrooms and carrots in a large skillet
add the remaining 1 Tbsp olive oil,1/4 cut of water,the pinch of sugar,a pinch of salt and some fresh ground pepper
bring to a boil,cover,reduce heat and simmer 15 minutes
uncover,turn the heat to high and cook about 5 more minutes,until the water is gone and the veggies are tender
add to the cooked meat,stir to mix well

serves 4


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