Friday, October 30, 2009

Beef Stew

5 1/2 lb. chuch roast cubed
salt and pepper to taste
4 0z. pancetta, cubed
2 T. olived oil
1 yellow onion
4 carrots cut into pieces
1 celery root, cubed
2 sweet potatoes
2 red potatoes
3 cloves garlic minced
1 1/2 t. fresh Thyme
2 bay leaves
1/4 c. flour
2 c. beef stock
2 c. beef broth

Season beef with salt and pepper.  In large pot cook pancetta 5-7 minutes; transfer to paper towel lined plate.  Increase heat to medium high.  Brown beef in batches 3-5 minutes per batch.  Transfer to bowl.  reduce heat to medium and heat oil.  Saute oinions and carrots 5-7 minutes.  Add garlic, thyme and bay leaves, saute 30 seconds.  Add rest of vegetables.  Stir in flour and cook 1-2 minutes.  Add beef broth scraping bits off bottom of pot.  Add stock and pancetta, bring to simmer.  Add beef and reduce heat to low.  Cover and simmer until vegetables are tender.

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