Beef Stew

 

1 tablespoon unsalted butter

2 tablespoons olive oil, divided

2 pounds trimmed chuck roast, cut into 8 pieces

Kosher salt and fresh-ground pepper, to taste

1 cup finely chopped onion

1 tablespoon finely chopped garlic

1 tablespoon all-purpose flour

1 (750-ml) bottle dry red wine

2 bay leaves

1 thyme sprig

1 (5-ounce) piece of pancetta

2 1/4 cups water, divided

15 pearl or small cipollini onions, peeled

15 cremini mushrooms

15 baby carrots, peeled

Sugar

Chopped fresh parsley, for garnish

 

Gather the ingredients.

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

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. Bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot. Cover 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.

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-inch thick, then cut the slices into 1-inch-wide pieces.

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.

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