Beef Stew


* 5 1/2 lb. chuck-eye roast, cut into 1-inch cubes
* Salt and freshly ground pepper, to taste
* 4 oz. pancetta, cut into small dice
* 2 Tbs. olive oil
* 2 yellow onions, coarsely chopped
* 4 carrots, peeled and cut into 1/2-inch rounds
* 3 garlic cloves, minced
* 1 1/2 tsp. chopped fresh thyme
* 2 bay leaves
* 1/4 cup all-purpose flour
* 1 cup full-bodied red wine
* 2 cups beef stock
* 2 cups sliced mushrooms
* Buttered parsley noodles for serving
* Minced fresh flat-leaf parsley for garnish

Season the beef generously with salt and pepper.

In a large Dutch oven over medium heat, cook the pancetta until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. Set aside.

Increase the heat to medium-high. Working in batches, brown the beef on all sides, 3 to 5 minutes per batch. Transfer the beef to a large bowl.

Reduce the heat to medium and warm the olive oil. Add the onions, mushrooms and carrots and sauté until almost softened, 5 to 7 minutes. Add the garlic, thyme and bay leaves and sauté for about 30 seconds. Stir in the flour and cook until lightly colored, 1 to 2 minutes. Add the wine, stirring to scrape up the browned bits from the pan bottom. Add the stock and the reserved pancetta and bring to a simmer. Return the beef to the pan, reduce the heat to low, cover and simmer until the meat is tender, 2 to 2 1/2 hours.

Remove the bay leaves and discard. Taste and adjust the seasonings with salt and pepper. Serve the stew over buttered parsley noodles and garnish with parsley. Serves 8 to 10.