Hearty Tuscan Beef with Red Wine

Beef stew is one of those “stick to your ribs” dishes, perfect for cold weather dishes. This version features Italian flavors that will please the whole family. You can round out this meal by serving it over your pasta of choice.

Yield: 8 servings

• 4 ounces pancetta, cut into 1/4-inch dice
• 2 tablespoons olive oil
• 3 pounds boneless beef chuck, trimmed and cut into 2-inch pieces
• Kosher salt and freshly ground black pepper
• 1 medium yellow onion, peeled and cut into 1/2-inch dice
• 2 large carrots, peeled and cut into 1/2-inch dice
• 2 large celery ribs, trimmed and cut into 1/2-inch dice
• 4 cloves garlic, peeled and minced
• 2 tablespoons minced fresh rosemary leaves
• 2 tablespoons all-purpose flour
• 3 tablespoons tomato paste
• 1 bottle fruity, dry red wine, such as Chianti or Merlot
• 2 cups low-sodium beef broth, plus more as needed
• 1 (28-ounce) can diced Italian plum tomatoes
• 2 bay leaves
• 6 tablespoons minced fresh Italian flat-leaf parsley, divided

Place pancetta in a large Dutch oven and heat over medium heat. Cook, stirring occasionally, until fat is rendered and pancetta is crispy, 6 to 8 minutes. Using a slotted spoon or spider, transfer pancetta to a paper towel-lined plate. Set aside.

Add oil to Dutch oven and heat over medium-high heat until shimmering. Season beef generously on all sides with salt and pepper. Working in batches, place only enough beef as will fit in the bottom of the Dutch oven and cook, turning as needed, until beef is well browned on all sides. Transfer beef to a medium bowl and repeat until all of the beef is browned, about 10 minutes per batch. Set aside.

Pour off all but 2 tablespoons of fat and add onion, carrot, and celery and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. Add garlic and rosemary and cook, stirring, until fragrant, about 1 minute. Sprinkle vegetables with flour and cook, stirring, for 1 minute. Add tomato paste and cook, stirring often, for another 2 to 3 minutes. Add wine, beef broth, tomatoes, bay leaves, 3 tablespoons of the parsley and the browned beef, stirring well to combine. Reduce heat to medium-low, partially cover Dutch oven, and simmer until meat is tender, about 2-1/2 to 3 hours, adding 1/4 cups of additional beef broth if stew becomes dry.

To serve: Divide stew between 8 serving bowls. Top with reserved pancetta and remaining 3 tablespoons chopped parsley. Serve immediately.