October 9, 2018
8 oz pancetta
2 tbsp olive oil
3 lbs lean stew beef
3 tbsp flour
Kosher salt and pepper
1 shallot large, diced
3 cloves garlic diced
5 sprigs of thyme tied
2 tbsp tomato paste
1 bottle red wine
2 cups beef stock
3 bay leaf
1 lb Crimini mushrooms
Preheat oven to 325°F.
Cut the pancetta into small bite size cubes and beef into 2-inch cubes. Set aside.
Heat a cast iron skillet or casserole pot and render the pancetta low and slow over medium heat. Remove browned pancetta and set aside.
Add beef cubes to rendered pancetta fat and brown on all sides. Season with kosher salt and fresh cracked black pepper. Set aside.
Add olive oil to pan and sauté the sliced onion until golden in color then add the diced shallot and crushed garlic. Cook for several minutes.
With spoon scrape up all the little bits on the bottom of the pan from the pancetta and beef.
Next, add the browned pancetta and beef, sprinkle with flour and stir, cooking for several minutes. Add the tomato paste and stir to mix in.
Pour the red wine and beef stock in mixing thoroughly. Place the bay leaves and tied thyme bundle in the pot and stir. Cover and place in oven to bake for 2 hours.
After 2 hours check liquid and if more is need to just cover meat then add beef stock. At this point add the mushrooms to the pot and stir to mix in. Cover and continue to bake for 2 1/2 more hours.
When time is up remove from oven, remove thyme bundle and stir. Serve with your choice of potato, rice or over pasta. Garnish with fresh chopped parsley.