Ingredients
3 oz. Pancetta (medium diced)
3 oz. Salt Pork (cut in strips – soaked in cold water)
2 ½ lb. Top Sirloin Roast (cut in 1-inch cubes)
2 tbsp. AP Flour
1 tsp. Salt and 1 tsp. Pepper
3 tbsp. Olive Oil
2 Cups Chianti
1 Cup Beef Bouillon
2 Medium Yellow Onions (large diced)
1 Large Carrot (cut in ½ inch rounds)
2 Stalks Celery (diced medium)
2 oz. Passata (strained tomatoes)
2 tbsp. Fresh Minced Garlic
1 tbsp. Dried Thyme
3 Bay Leaves
2 Small Onion (quartered)
6 oz. Cremini Mushrooms (quartered)
Preparation
• Preheat the oven to 350 degrees
• Soak the salt pork in cold water for about 5 minutes, rinsing a couple of times
• Heat the olive oil in a large pot or Dutch oven
• Brown the pancetta and salt pork in the oil, remove with a slotted spoon
• Toss the cubes of beef in flour, salt and pepper
• Add the cubes of beef to the hot oil – stir until browned, remove with a slotted spoon
• Add more oil if required
• Add the carrot, celery and onion to the pot – stir for 3 minutes until softened
• Deglaze the pot with 2 oz. of wine, stir the vegetable mixture
• Add the wine and bouillon until the beef barely covered
• Add the passata, garlic, thyme and bay leaves
• Simmer on stove top for about 5 minutes
• Place the pot in the oven for about 1 ½ hours
• Place the pot on the stove top (use oven mitts, pot will be very hot)
• Add the quartered onions and mushrooms to the pot, simmer for about 5 minutes
• Strain the juices / liquid from the pot by:
o Placing a colander over a saucepan
Put the stew in the colander and strain, replace the stew in the pot
Simmer the liquid until thickened into a sauce, pour over the meat and vegetables
o Remove the meat and vegetables with a slotted spoon, place aside
Simmer the liquid until thickened into a sauce in the pot
Pour the sauce into a container
Replace the meat and vegetables in the pot
Pour the sauce over the meat and vegetables
• Serve with small boiled potatoes, or rice, or noodles