BEEF STEW IN RED WINE SAUCE

BEEF STEW IN RED WINE SAUCE image

Yield 4 people

Number Of Ingredients 17

2 pounds beef from the flatiron part of the shoulder
1 Tbsp butter
2 Tbsp olive oil
Salt and pepper
1 cup finely chopped onion
1 Tbsp finely chopped garlic
1 Tbsp flour
1 bottle of red wine
1 bay leaf
1 sprig fresh thyme (needs to be fresh and 1 sprig only)
15 cipollini or pearl onions
15 cremini mushrooms
15 baby carrots
5 oz piece of pancetta (if using thinly sliced then cut this in half)
1/4 cup water
Dash of sugar
Parsley

Steps:

Remove skin / sinew from the top (could also use lean beef chuck). Cut the meat into cubes. Preheat oven to 350. Melt 1 Tbsp butter with 1 Tbsp olive oil in a cast iron pot. Arrange the meat in one layer and season w/ salt and pepper. Cook on the stove on high heat, browning the meat on all sides (about 8 min). Add 1 cup of onion and 1 Tbsp of garlic. Cook over moderate heat for another 5 min, stirring occasionally. Add 1 Tbsp flour - mix well so the flour doesn't form lumps. Stir in red wine, bay leaf, thyme, salt and pepper and bring to a boil. Stir well and cover. Place the pot in the oven and continue to cook for about 1.5 hrs - the meat should be soft and tender and the liquid properly reduced. You could stop here and save for the next day if desired. Peel the onions, wash and cut the mushrooms and wash the carrots. If using thick pancetta, put in a saucepan with 2 cups of water, bring to a boil and simmer for about 30 min. Cut into 1/2 inch slices and then cut into 1 inch wide lardons. If using thinly sliced pancetta then cut into strips and saute in 2 cups of water for 5 to 10 min. Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 Tbsp of olive oil, 1/4 cup of water and a good dash of sugar, salt and pepper. Bring to a boil and simmer, covered for about 15 min. Uncover and cook over high, sauteing the vegetables until nicely browned on all sides. Mix vegetables into the stew, add a little parsley and serve.