Ingredients
- 1 tablespoon unsalted butter
- two tablespoons essential olive oil
- 2 pounds trimmed beef flatiron steak or chuck, reduce 8 pieces
- Salt
- Freshly ground pepper
- 1 cup finely chopped onion
- 1 tablespoon finely chopped garlic clove
- 1 tablespoon all-purpose flour
- One 750-milliliter bottle dry dark wine
- 2 bay leaves
- 1 thyme sprig
- One 5-ounce bit of pancetta
- 15 gem or small cipollini onions, peeled
- 15 cremini mushrooms
- 15 baby carrots, peeled
- Sugar
- Chopped fresh parsley, for garnish
Steps to make this recipe
- Preheat the oven to 350°. Inside a large enameled cast-iron casserole, melt the butter in 1 tablespoon from the essential olive oil. Arrange the meat within the casserole in one layer and season with pepper and salt. Prepare over moderately high temperature, turning from time to time, until browned on every side, 8 minutes. Add some chopped onion and garlic clove and prepare over moderate heat, stirring from time to time, before the onion is softened, a few minutes. Add some flour and stir to coat the meat by using it. Add some wine, bay leaves and thyme, season with pepper and salt and produce to some boil, stirring to dissolve any brown bits stuck to the foot of the pot.
Recommended Pairing
Robust, dark-fruited Cabernet Sauvignon.