This is an Ina Garten recipe that I found on pinterest. She also puts in frozen whole onions, but I didn't add those
- 1 tbsp olive oil
- 8oz diced pancetta
- 2 1/2 lbs chuck beef cubed
- 2 yellow onions, sliced
- 2 cloves garlic, chopped
- 1 750ml bottle of your favorite red wine
- 2 cups beef broth
- 1 small can tomato paste
- 1 tsp fresh thyme leaves
- 2 tbsp butter
- 1 lb chopped mushrooms
- Preheat oven to 250.
- Heat the olive oil in large dutch oven, add pancetta and cook on medium high till browned, remove with slotted spoon.
- Dry beef cubes with paper towel and add salt and pepper over beef. Sear in hot oil till browned on all sides. Remove to plate with pancetta.
- Toss in the carrots and onions into pan and salt and pepper. Cook about 10 minutes, add garlic and cook another minute.
- Put meat and pancetta back into dutch oven. Add wine and beef broth, tomato paste and thyme. Bring to a simmer, cover with lid and bake in oven 1 hour 20 minutes.
- Saute mushrooms with butter until lightly browned and then add to stew.
- Bring stew to boil on top of stove, lower heat and simmer 15 minutes.
- I served it over white rice.
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