Sweet Paul Magazine

2 pounds chuck beef, cut
into 1-inch cubes
Salt and pepper, to taste

2 carrots, peeled and chopped 10 shallots, peeled and cut in half 6 garlic cloves, whole

1/2 cup pancetta, diced

2 cups beef broth

1 tablespoon tomato paste

1 large can chopped tomatoes, without juice

3/4 bottle of good dry red wine

1 bay leaf

15 black peppercorns Salt, to taste Fresh parsley, for garnish

Melt the butter and oil in a large saucepan. Brown the meat on all sides and season well with salt and pepper; set aside. Add carrots, shallots, garlic and pancetta and sauté until the onions a little soft, about 6 to 7 minutes. Add the broth and scrape the bottom of the saucepan (for added flavor). Add the meat, tomato paste, chopped tomatoes, red wine, bay leaf and peppercorns. Cover and let the stew simmer for at least 4 to 5 hours; stirring every 15 minutes. Serve with fresh parsley on top; accompany with a green salad and some good country-style bread.