This rich beef braise makes a good family dinner. Serve it with pasta or rice on the side.
- 2 tbsp. olive oil
- 1-1/2 lb. stewing beef, cut in 2 inch pieces
- salt and freshly ground pepper
- 1/4 cup diced pancetta
- 1 cup chopped onions
- 1/2 cup chopped carrots
- 1 tsp. chopped garlic
- 1 cup red wine
- 2 tsp. chopped fresh rosemary (or 1/2 tsp. dried)
- 1 cup beef or chicken stock
- 2 cups chopped canned or fresh tomatoes
- 1 bay leaf
Cooking Procedures :
- Preheat oven to 325°F. Prepare a casserole.
- Heat oil in a skillet over medium-high heat. Pat beef dry and season with salt and pepper. Add beef to skillet in batches and sear until browned for about 1 minute per side.
- Transfer beef to a casserole. Reduce heat to medium-low. Add pancetta and cook until golden for about 2 minutes. Add onions and carrots and cook for 2 minutes, or until softened. Add garlic and cook for 1 more minute.
- Add wine and rosemary and bring to a boil, scraping up any caramelized bits on bottom of pan.
- Add stock, tomatoes and bay leaf. Bring to a boil.
- Transfer contents to casserole.
- Bake, covered, for about 2 hours or until meat is tender.
- Cool. Skim off any fat and remove bay leaf.
- Reheat when needed.
- Makes 4 servings.
PANCETTA is unsmoked Italian bacon that is cured with salt and spices. It is made from the pork belly and afte curing is rolled into a salami-like roll. You could use bacon instead, but there is no real substitute.