- Olive oil 2-3 tablespoons
- Chopped onion 1 finely
- pancetta (cubed) 1/4 cup
- Fresh rosemary 1-2 stems
- Garlic 1 clove minced
- stewing beef 1 pound (cut into chunks)
- Potatoes 4-5 medium (peeled and cut into large chunks)
- Tomato paste 2 tablespoons
- Oregano 1/2 teaspoon
- pepper or hot pepper flakes 1-2 dashes
- vegetable or beef broth 2-3 cups
The ultimate one-pot meal for cold days! This stew is full of tender beef chunks, potatoes, herbs, and pancetta – all served up in a tomato and beef gravy.
Simmer this stew on the stove for a couple of hours until the meat is tender, then enjoy with some crusty bread to mop up the gravy.
In a large pot add olive oil and chopped onion.
Cook on medium heat until transparent (2-3 minutes). Add the cubed pancetta, rosemary, and garlic. Sautee for 2-3 minutes.
Toss the beef chunks with 3-4 tablespoons of all-purpose flour in a bowl.
Add the beef to the pan with the onion and pancetta mixture, and cook on low heat for about 5-8 minutes. Turn the meat often so it doesn’t burn, but gets evenly browned.
Add the potatoes, tomato paste, oregano, hot pepper flakes (if using) and broth.
Cook on low heat, covered for about 2 hours, or until meat is tender and gravy thickened.
Taste for salt and adjust before serving.*
*Don't salt the stew before it’s ready to serve as the broth and pancetta will add to the level of salt. It’s easier to add more salt at the end than take it out once it’s added!