Cooking Instructions

• Preheat the oven to 325 degrees F.
• Pat beef dry and season with salt and pepper. Set aside.
• In a large Dutch oven over medium heat, cook pancetta until crisp. Transfer to a plate, leaving fat in the pot.
• Turn heat to medium high. Sear the beef in batches in the pancetta fat, adding olive oil as needed. Transfer beef to the plate with pancetta.
• Add olive oil, if needed. Sauté carrots, onion, and thyme until onions soften, about 5–7 minutes.
• Stir in garlic and tomato paste; cook for 1 minute more.
• Sprinkle flour over vegetables, stirring to coat.
• Slowly pour in red wine, scraping up browned bits.
• Add beef broth, bay leaf, beef, and pancetta to the pot.
• Bring to a simmer, cover, and transfer to oven. Cook for 2½ to 3 hours, until beef is fork-tender.
• About 30 minutes before done, sauté mushrooms and pearl onions in a skillet with olive oil, salt, and pepper until browned.
• Stir mushrooms and pearl onions into stew. Return pot to oven, uncovered, for remaining 20–30 minutes to reduce sauce.
• Discard bay leaf, taste and adjust seasoning. Serve hot with mashed potatoes, buttered noodles, or crusty bread.