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Ingredients:
- 1 tbs. olive oil
- 6 oz. pancetta (cubed)
- 2 lbs. chuck roll (2 in. cubes)
- 1 large carrot (1/2 in. thick rounds)
- 4 cloves garlic (minced)
- ¼ tsp. salt
- Pinch black pepper
- 1 cup flour
- 12 pearl onions
- 3 cups beef stock
- 2 cups red wine
- 1 cup marinara
- 3 sprigs thyme
- 3 sprigs rosemary
- 2 bay leaves
- 1 lb. button mushroom. (halved)
- 1 tbs. chopped parsley (for garnish)
Directions:
- Start by tying the herbs together with butchers’ twine creating an herb bundle (bouquet garni) and set aside.
- Heat a heavy bottom pot or a Dutch oven on medium heat.
- Add the pancetta to the pot and cook until the fat starts to render.
- Add the mushrooms and pearl onions and cook for 2 to 3 minutes then remove from pot and set aside.
- Place the flour in a bowl and season with salt and pepper.
- Add the beef cubes to the bowl with the flour and toss until it is fully coated.
- Add the oil to the pot and sear the beef making sure not to overcrowd. This will need to be done in small batches.
- Once all the meat is seared, remove it from the pot and set aside.
- Add the carrots and garlic to the pot and cook for one minute while mixing, making sure not to burn the garlic.
- Deglaze the pot by adding the red wine and scraping off the fond with a wooden spoon and let simmer for one minute.
- Next add the beef stock, marinara and bring to a simmer.
- Add the beef to the pot and stir. The meat should be fully submerged in liquid at this point.
- Top with the herb bundle, cover tightly and place in a 350-degree oven for three hours.
- Remove from oven, discard the herb bundle and stir in the pancetta onions and mushrooms.
- Garnish with chopped parsley.
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