Beef Stew in Red Wine Sauce

Ingredients

  • 1 Tbs unsalted butter
  • 2 Tbs olive oil, divided
  • 2 lbs roast, cut into 8 pieces
  • Kosher salt & fresh ground black pepper
  • 1 cup finely chopped onion
  • 1 Tbs finely chopped garlic
  • 1 Tbs all-purpose flour
  • 1 bottle dry red wine (750 ml)
  • 2 bay leaves
  • 1 sprig thyme
  • 1 5-oz piece of pancetta
  • 2‌1⁄4 cups water, divided
  • 15+ pearl or cipollini onions, peeled
  • 15+ cremini (baby bella) mushrooms
  • 15+ baby carrots, peeled (or equivalent)
  • 15+ baby red potatoes
  • Sugar
  • Chopped fresh parsley, for garnish

Directions

  1. 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.
  2. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves, and thyme, season with salt and pepper, and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
  3. Cover the casserole and transfer it to the oven. Cook the stew for 1‌1⁄2 hours, until the meat is very tender and the sauce is flavorful.
  4. 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. Drain the pancetta and slice it 1⁄2” thick, then cut the slices into 1”-wide lardons.
  5. 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. 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.
    6. 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.