Description
This hearty and flavorful stew is perfect for cozy gatherings or family dinners.
Ingredients
Scale
- 2 lbs (900g) chuck steak, cut into cubes
- 3 tbsp olive oil (plus more if needed)
- 3½ oz (100g) pancetta, chopped
- 1 large onion, diced
- 2 celery stalks, finely chopped
- 2 carrots, finely chopped
- 1 tsp brown sugar (optional)
- 1 tsp black pepper
- 2 tsp sea salt
- 7 oz (200g) crimini (chestnut) mushrooms, halved
- 4 garlic cloves, thinly sliced
- ⅓ cup (80ml) red wine
- 2 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 2½ cups (620ml) beef broth
- 1 rosemary sprig
- 1 bay leaf
- 2 tsp cornstarch (mixed with cold water to thicken)
Instructions
- Start this splendid stew by heating some olive oil in your casserole over medium-high heat. Once hot, add the chunks of beef in batches to avoid overcrowding the pan. Searing the meat not only develops a beautiful brown crust, it also enhances the overall flavor of the stew. Once the beef is browned on all sides, remove it from the pan and set it aside.
- In the same pan, toss in the chopped pancetta. Allow it to cook until it becomes crispy. This step adds a wonderful salty flavor which will permeate throughout the stew. Once crisp, remove the pancetta and combine it back with the seared beef.
- Reduce the heat to medium and then deglaze the pan with a splash of red wine, scraping up any flavorful brown bits stuck to the bottom. Next, add the diced onion, chopped carrots, and celery to the pan. Cook these vegetables for about 10 minutes until they soften. Season them with sea salt, black pepper, and a teaspoon of brown sugar if you desire a hint of sweetness.
- Once your vegetables are tender, stir in the halved mushrooms and sliced garlic. Then, pour in the remaining red wine, followed by the balsamic vinegar and tomato paste. Stir until everything is well combined and cook for a few minutes to let the flavors meld.
- At this point, it’s time to build your stew. Pour in the beef broth, and then return the seared beef and crispy pancetta to the pot. Toss in the rosemary sprig and bay leaf, which will infuse your stew with earthy, fragrant notes. Cover the pot and place it in a preheated oven set at 320°F (160°C) for 90 minutes.
- Check the tenderness of the beef after 90 minutes; if it’s not melting in your mouth yet, give it an additional 30 minutes in the oven. Once it’s tender, stir in the cornstarch mixed with cold water to thicken the stew.
Notes
If you find the stew too acidic, add a bit of sugar to balance the flavors.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
Nutrition
- Calories: Approximately 550 per serving
- Sodium: Roughly 800mg
- Protein: About 45g