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Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 pound pancetta, diced
- 2 pounds stew beef cut into 1-inch cubes
- 1/3 cup flour
- Salt to taste
- Grinding black pepper
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
- 3 cups dry red wine
- Roasting the vegetables
- 2 tablespoons extra virgin olive oil
- 6 carrots, peeled and cut into thirds
- 4 red skin potatoes, scrubbed and quartered
- 4 stalks celery, washed and cut into 2 inch chunks
Details
Servings 6
Adapted from ciaoitalia.com
Preparation
Step 1
DIRECTIONS
To brown the meat, heat the olive oil in a large heavy Dutch oven or similar pot; add the pancetta and cook it over medium heat until the pancetta begins to wilt and render its’ fat. Place the meat in a brown paper bag and add the flour, salt and pepper. Close the bag and shake it to coat the meat in the flour mixture, add the meat to the pan and brown the pieces well on all sides. As the pieces brown, transfer them to a bowl.
Stir the onion and garlic into the pan; if the pan seems dry, add a little olive oil. Cook until the onion wilts. Return the meat to the pan along with the rosemary. Raise the heat to high and pour in the wine, just enough to cover the meat. Reduce the heat to simmer, cover the pan and cook until the meat is fork tender, about 45 minutes to an hour.
Meanwhile, toss the vegetables with the olive oil and place them on a baking sheet. Bake them at 350°F until they are tender, about 45 minutes. When the stew meat is cooked, add the vegetables to the stew pot.
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