This hearty, rich stew is kind of a cross between a traditional Beef Stew and a Boeuf Bourguignon. The best of both worlds. I don’t remember where I got the original recipe, but over the years I’ve modified it to suit my tastes. Like most braised meat dishes using less expensive cuts of meat like beef chuck with plenty of connective tissue is preferred to using lean cuts of meat that can become dry and stringy during the braise. Serve with plenty of good crusty bread to sop up the delicious sauce. The flavor improves the next day. I hope you enjoy it!

Ingredients:

Serves 6-8

For the braised beef:

• 4-5 pounds boneless beef chuck (not lean), cut into 2-inch pieces

• 3 ounces pancetta, or slab bacon

• 3 tablespoons olive oil

• 3 carrots, quartered

• 3 celery ribs, quartered

• 2 medium onions, quartered

• 10 garlic cloves, peeled and smashed

• 3 tablespoons tomato paste

• 1/4 cup brandy (optional)

• 1 (750-ml) bottle dry red wine (about 3 3/4 cups)

• 2 Turkish bay leaves or 1 California

• 2 thyme sprigs (or 1 teaspoon dried thyme)

• 12 juniper berries (optional)

• 3 cups reduced-sodium beef broth

• 3 cups water (enough to cover the meat and vegetables in the braise)

For the vegetables:

• 2 pounds small white boiling potatoes (or 4 large Russet potatoes peeled and cut into 1-inch cubes)

• 5 large carrots peeled and cut diagonally into 1-inch slices.

• 1 cup of frozen peas (optional)
  

Preparation:

Braise the beef: 
Preheat oven to 325°F with rack in middle.

1. Pat beef dry and season generously with salt and pepper. (I use Montreal Dry Rub)

2. Brown the pancetta in an oven-proof heavy pot like a dutch oven; remove the browned pancetta and set aside. Leave any of the flavorful fat that accumulated in the pot

3. If needed add 1-2 tablespoons of olive oil to the pot and heat over medium-high heat until the oil shimmers.

4. Add the meat to the pot and brown the meat, in 3 batches, turning to brown on both sides, about 8 minutes per batch. Transfer meat to a platter and tent.

5. Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned and caramelized about 12 minutes.

6. Push vegetables to one side of the pot. Add tomato paste to cleared area and cook paste, stirring, for 2 minutes, then stir into vegetables

7. Stir in wine, bouquet garni (see note) of bay leaves, juniper berries, and thyme, and boil until wine is reduced by about two thirds, 10 to 12 minutes.

8. Add broth and water to the pot along with beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2-2 1/2 hours.

9. Set a large colander in a large bowl. Pour stew into a colander. Return pieces of meat to pot, remove the bouquet garni and add the remaining vegetables to a food processor or blender.

10. Puree the remaining vegetable and return puree to the liquids in the pot. (This will add richness and thicken the stew.) Let cooking liquid stand 10 minutes.

Cook the potatoes and carrots:

1. While beef braises, peel potatoes and cut into 1-inch cubes; slice carrots diagonally into 1-inch pieces.

2. Once the braise is completed, remove the pot from the oven, remove the bouquet garni, puree the remaining braised vegetables and add the puree to the stew. Add the potatoes and carrots to the stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes. (Add frozen peas for the last five minutes.)

3. Serve with crusty bread.

   *Note: a bouquet garni is a tied pouch of cheesecloth filled with fresh or dried aromatic herbs often used when braising to infuse flavor into a sauce or stew; to be removed before finishing the stew.

   ** Note: the stew improves in flavor if made a day ahead. Allow to cool, cover, and chill up to 5 days. Reheat, covered, over medium heat or in a 350°F oven.

   A full-bodied red wine like a Cabernet Sauvignon, Rioja, Bordeaux, Haut Medoc, Barolo, Barbaresco, or Super-Tuscan compliments this rich stew.