![\"Beef](\"https:\/\/www.taskrabbit.co.uk\/blog\/wp-content\/uploads\/2022\/10\/Screenshot-2022-10-27-at-12.38.11-1024x687.png\")
<\/h2>\nIngredients<\/span><\/h4>\n\n- 1 tablespoon unsalted butter<\/span><\/li>\n
- 2 tablespoons olive oil, divided<\/span><\/li>\n
- 2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces<\/span><\/li>\n
- Kosher salt<\/span><\/li>\n
- Freshly ground black pepper<\/span><\/li>\n
- 1 cup finely chopped onion<\/span><\/li>\n
- 1 tablespoon finely chopped garlic<\/span><\/li>\n
- 1 tablespoon all-purpose flour<\/span><\/li>\n
- 1 (750-milliliter) bottle dry red wine<\/span><\/li>\n
- 2 bay leaves<\/span><\/li>\n
- 1 thyme sprig<\/span><\/li>\n
- 1 (5-ounce) piece of pancetta<\/span><\/li>\n
- 2 1\/4 cups water, divided<\/span><\/li>\n
- 15 pearl or small cipollini onions, peeled<\/span><\/li>\n
- 15 cremini mushrooms<\/span><\/li>\n
- 15 baby carrots, peeled<\/span><\/li>\n
- Sugar<\/span><\/li>\n
- Chopped fresh parsley, for garnish<\/span><\/li>\n<\/ul>\n
Directions<\/span><\/h4>\n\n- Preheat the oven to 350\u00b0F. In a large enamelled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves, and thyme, season with salt and pepper, and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.<\/span><\/li>\n
- Cover the casserole and transfer it to the oven. Cook the stew for 1 1\/2 hours, until the meat is very tender and the sauce is flavourful.<\/span><\/li>\n
- Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1\/2-inch thick, then cut the slices into 1-inch-wide lardons.<\/span><\/li>\n
- In a large skillet, combine the pancetta, pearl onions, mushrooms, and carrots. Add the remaining 1 tablespoon of olive oil, 1\/4 cup of water, and a large pinch each of sugar, salt, and pepper. Bring to a boil, cover, and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.<\/span><\/li>\n
- To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley.<\/span><\/li>\n<\/ol>\n
- \n
- 1 tablespoon unsalted butter<\/span><\/li>\n
- 2 tablespoons olive oil, divided<\/span><\/li>\n
- 2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces<\/span><\/li>\n
- Kosher salt<\/span><\/li>\n
- Freshly ground black pepper<\/span><\/li>\n
- 1 cup finely chopped onion<\/span><\/li>\n
- 1 tablespoon finely chopped garlic<\/span><\/li>\n
- 1 tablespoon all-purpose flour<\/span><\/li>\n
- 1 (750-milliliter) bottle dry red wine<\/span><\/li>\n
- 2 bay leaves<\/span><\/li>\n
- 1 thyme sprig<\/span><\/li>\n
- 1 (5-ounce) piece of pancetta<\/span><\/li>\n
- 2 1\/4 cups water, divided<\/span><\/li>\n
- 15 pearl or small cipollini onions, peeled<\/span><\/li>\n
- 15 cremini mushrooms<\/span><\/li>\n
- 15 baby carrots, peeled<\/span><\/li>\n
- Sugar<\/span><\/li>\n
- Chopped fresh parsley, for garnish<\/span><\/li>\n<\/ul>\n
Directions<\/span><\/h4>\n
- \n
- Preheat the oven to 350\u00b0F. In a large enamelled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves, and thyme, season with salt and pepper, and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.<\/span><\/li>\n
- Cover the casserole and transfer it to the oven. Cook the stew for 1 1\/2 hours, until the meat is very tender and the sauce is flavourful.<\/span><\/li>\n
- Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1\/2-inch thick, then cut the slices into 1-inch-wide lardons.<\/span><\/li>\n
- In a large skillet, combine the pancetta, pearl onions, mushrooms, and carrots. Add the remaining 1 tablespoon of olive oil, 1\/4 cup of water, and a large pinch each of sugar, salt, and pepper. Bring to a boil, cover, and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.<\/span><\/li>\n
- To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley.<\/span><\/li>\n<\/ol>\n
- Cover the casserole and transfer it to the oven. Cook the stew for 1 1\/2 hours, until the meat is very tender and the sauce is flavourful.<\/span><\/li>\n
- 2 tablespoons olive oil, divided<\/span><\/li>\n
![\"\"](\"https:\/\/www.taskrabbit.co.uk\/blog\/wp-content\/uploads\/2022\/10\/AdobeStock_193549892-1024x683.jpeg\")
<\/p>\n