- 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
- 1 Tbs. veal demi-glace
- Buttered parsleyed noodles for serving
- Minced fresh flat-leaf parsley for garnish
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 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, demi-glace 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 parsleyed noodles and garnish with parsley. Serves 8 to 10.