Hearty Beef Stew

Clove Scented Beef from Rome

(Garofolato di Manzo alla Romana)

About 6 TBS Olive Oil (as needed)

1/3 lbs Pancetta, cut into ½ in. thick slices and cut crosswise in ¼ in. pcs

2 lrg. yellow Onions, chopped (about 4 C)

4 Carrots, peeled and chopped, (about 1 ½ C)

3 Celery stalks, chopped (about ¾ C)

1 ½ TBS minced Garlic

½ tsp ground Cloves

2 tsp chopped fresh Thyme

2 lbs Brisket, boneless short ribs or well-marbled chuck, cut into 2 in pcs

1 ½ C Beef Stock

4 TBS Tomato Paste

1 ½ C Dry Red Wine (JCC Petite Sirah)

Salt

Place a large Dutch oven over medium heat and film the bottom with olive oil.  Add the pancetta and let it render some of its fat, 3-5 minutes.  Add the onions, carrots, celery, and cook, stirring occasionally, until softened, about 10 minutes.  Add the garlic, cloves and thyme and cook another 2 minutes to blend flavors.

While the vegetables soften, place a large deep skillet over high heat and film the bottom with olive oil.  Add the meat and brown in batches on all sides, about 10 minutes.  Repeat until all the meat is browned.  (When you brown the meat, do not crowd it in the pan or it will steam and not develop a brown crust.)  Remove the meat, set aside, deglaze the pan with ½ cup of the beef stock, and add it to the Dutch oven.  Stir in the tomato paste and then add the beef, wine and the rest of the stock.  Bring to a gentle boil, reduce the heat to low, cover and simmer until the beef is very tender, 2 ½ to 3 hours. 

Now, taste the wine and taste the pan juices.  Season with salt but go easy on the black pepper, as it will accentuate the tannins in the wine.  I did not add very much at all.

Serve hot.

Note: You can also braise the stew in a 325 oven- it will take the same amount of time as on the stovetop &ndash or you can cut the liquids in ½ , put everything in a slow cooker, and cook on low for 5 ½ to 6 hours

Reprinted from SF Chronicle  3/23/07