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Italian Spezzatino Beef Stew

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Ingredients
  

  • 2 Lbs. beef chuck cut into large dice
  • 1 cup diced pancetta
  • 1/2 cup flour
  • 1/3 cup olive oil
  • 2 cups chopped tomatoes
  • 2 cups sliced mushrooms
  • 1 cup red wine
  • 3 cups beef stock
  • 1/2 cup Italian parsley
  • 1 Tbsp. each thyme + oregano + rosemary

Instructions
 

  • Start by salt and peppering the meat then coat with flour. In a dutch oven in olive oil over medium high saute the meat with the pancetta until browned.
  • Then add the onion, celery, carrots, and simmer until soft. Add the mushrooms and tomatoes and cook for a few minutes to combine the flavors and ingredients. Then deglaze the pan with the red wine waiting until it evaporates before adding the beef stock and herbs.
  • Simmer covered for 2 to 2 1/2 hours or until the meat is fork tender.