Beef Stew in Red Wine Sauce

Ingredients

• Sugar
• Kosher salt
• 15 Cremini mushrooms
• 1 Bottle dry red wine
• Chopped fresh parsley
• 1 tbsp Finely chopped garlic
• 1 cup Finely chopped onion
• 1 Thyme sprig
• 2 Bay leaves
• Freshly ground black pepper
• 2 lb Trimmed beef flatiron steak or chuck cut into 8 pieces
• 1 tbsp All-purpose flour
• 1 Piece of pancetta
• 15 Baby carrots
• 15 Pearl or small cipollini onions
• 2 1/4 cup Water
• 2 tbsp Olive oil
• 1 tbsp Unsalted butter

Steps

1. 1

   Gather the ingredients.

2. 2

   Preheat the oven to 350°F. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes.

3. 3

   Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes.

4. 4

   Add the flour and stir to coat the meat with it.

5. 5

   Add the wine, bay leaves, and thyme; season with salt and pepper. Bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot. Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.

6. 6

   Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes.

7. 7

   Drain the pancetta and slice it 1/2-inch thick, then cut the slices into 1-inch-wide lardons.

8. 8

   In a large skillet, combine the pancetta, pearl onions, mushrooms, and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water, and a large pinch each of sugar, salt, and pepper.

9. 9

   Bring to a boil, cover, and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.

10. 10

    To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley.