Hearty Beef Stew
  • 5 1/2 lbs. chuck-eye roast cut into 1" cubes
  • Salt & Pepper TT (to taste)
  • 4 oz pancetta, cut into small dice
  • 2 tB olive oil
  • 2 yellow onions, coarsly chopped
  • 4 carrots, peeled and cut into 1/2" rounds
  • 3 garlic cloves, minced
  • 1 1/2 tsp. chopped fresh thyme
  • 2 bay leaves
  • 1/4 cup all purpose flour
  • 1 cup full bodied red wine
  • 2 cups beef stock
  • 1 tBs. veal demi-glace
  • Buttered parsleyed noodles for serving
  • Minced fresh flat-leaf parsley for garnish
  1. Season beef generously with salt and pepper. Sautee pancetta lightly, 5-7 minutes. Transfer pancetta to paper towel to drain excess fat. Turn up heat to medium high and brown beef in batches, 3-5 minutes each. Transfer to bowl, Reduce heat to medium, add oil. Sautee onions and carrots, 5-7 minutes. Add garlic, thyme, and bay leaves: sautee 30 seconds. Stir in flour and cook 1-2 minutes. Add wine, stirring to scrape up browned bits. Add stock, demi-glace and pancetta; bring to simmer. Add beef, reduce heat to low, cover, and simmer until tender- 2-2 1/2 hours. Serve over egg noodles. Garnish with parsley. Serves 8-10