Happy mid-week! With the chillier temperatures rolling in and out this week I wanted to provide a hearty stew to enjoy before we get to summer and all the grilling weather. I learned how to make this recipe in a cooking class with my mom and sister 🙂
It is a super rich stew so you definitely would want a salad or some side to break up the richness.
- 4 ounces pancetta, cut into 1/4 inch dice
- 4 tablespoons olive oil
- 3 lbs boneless beef chuck, trimmed and cut into 1 inch pieces, tossed in flour
- kosher salt and black pepper
- 1 medium yellow onion, cut into 1/2 inch dice
- 2 large carrots, peeled and cut into 1/2 inch dice
- 2 large celery ribs, trimmed and cut into 1/2 inch dice
- 4 cloves garlic, minced
- 2 tablespoons minced fresh rosemary leaves (1 tablespoon if you do dried)
- 2 tablespoons flour
- 3 tablespoons tomato paste
- 1 bottle fruity, dry red wine, Chianti or Merlot
- 2 cups low-sodium beef broth (more as needed)
- 1 (28 oz) can diced Italian plum tomatoes
- 2 dried bay leaves
- 6 tablespoons minced fresh Italian flat-leaf parsley
- Place pancetta in a large dutch oven and heat over medium heat. Cook, stirring occasionally until fat is rendered and pancetta is crispy (6-8 minutes). Using slotted spoon, transfer pancetta to a paper towel lined plate.
- Add 2 tbsp. oil to dutch oven and heat over medium-high heat until hot. Season beef generously on all sides with salt and pepper and add some flour to the beef. Place in Dutch oven and cook until beef is well browned on all sides (7-9 minutes). Transfer beef to mixing bowl and set aside.
- Add 2 tbsp. oil to dutch oven. Add onion, carrot, and celery, cooking and stirring occasionally until golden brown (8-10 minutes).
- Add garlic and rosemary and cook stirring often for 2-3 minutes. Sprinkle vegetables with flour and cook stirring often for 1-2 minutes.
- Add tomato paste, stir often for another 2-3 minutes.
- Add wine, beef broth, tomatoes, bay leaves, 3 tbsp. parsley, and meat stirring well to combine.
- Reduce heat to medium-low, partially cover Dutch oven and simmer until meat is tender (about 2.5-3 hours adding 1/4 cups of additional beef broth if stew becomes dry.
- Divide stew into bowls, top with reserved pancetta, and parsley. Serve immediately and enjoy!
I really enjoyed the wine I used as it made a great tasting soup, but is also a nice sipping wine 😉