Active Time
1 HR
Total Time
2 HR 40 MIN
Serves : 4
© Con Poulos

How to Make It

Step 1    

Preheat the oven to 350°. In a large enameled 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.

Step 2    

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 flavorful.

Step 3    

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.

Step 4    

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.

Step 5    

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 and serve.

Suggested Pairing

Robust, dark-fruited Cabernet Sauvignon.

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Aggregate Rating value: 4

Review Count: 625

Worst Rating: 0

Best Rating: 5

Author Name: Christopher Cotten

Review Body: I would suggest letting the steak and wine mixture simmer and reduce a bit -- and more importantly, allow the alcohol in the wine evaporate -- before placing into the oven, lest the wine fumes escaping from the pan ignite. Speaking from experience. 

Review Rating:

Date Published: 2016-10-11

Author Name: Mitch409

Review Body: This is essentially a Beef Bourguinon.

Review Rating:

Date Published: 2016-10-09

Author Name: jag336

Review Body: We've made this for several dinner parties and it is SO good.  Well worth the effort.  

Review Rating: 5

Date Published: 2016-08-15

Author Name: Barbara Bunting

Review Body: Oh my God!!! This was so delicious!!!  I'm not sure if I put enough red wine in the case-iron casserole because I would have liked more sauce.   I will be making this dish again and again!

Review Rating: 5

Date Published: 2016-11-11

Author Name: Vika Vika Victoria

Review Body: test

Review Rating: 5

Date Published: 2017-07-20

Author Name: Joni Purser

Review Body: I made this for the second time tonight. The flavors of the beef cooked in wine are so deep and delicious! It's also a beautiful color. I didn't have the pancetta tonight but made it anyway - it was still scrumptious!

Review Rating: 5

Date Published: 2016-11-28