Hearty Beef Stew
Why I Love This Recipe
Ingredients You'll Need
5 1/2 lbs. chuck-eye roast cut into 1" cubes
Salt & Pepper TT (to taste)
4 oz pancetta, cut into small dice
2 tB olive oil
2 yellow onions, coarsly 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 tBs. veal demi-glace
Buttered parsleyed noodles for serving
Minced fresh flat-leaf parsley for garnish
Directions
Season beef generously with salt and pepper. Sautee pancetta lightly, 5-7 minutes. Transfer pancetta to paper towel to drain excess fat. Turn up heat to medium high and brown beef in batches, 3-5 minutes each. Transfer to bowl, Reduce heat to medium, add oil. Sautee onions and carrots, 5-7 minutes. Add garlic, thyme, and bay leaves: sautee 30 seconds. Stir in flour and cook 1-2 minutes. Add wine, stirring to scrape up browned bits. Add stock, demi-glace and pancetta; bring to simmer. Add beef, reduce heat to low, cover, and simmer until tender- 2-2 1/2 hours. Serve over egg noodles. Garnish with parsley. Serves 8-10