serves 4


Preheat oven to 350ºF

Set a large Dutch oven over medium heat. Add pancetta (or bacon) and cook for 10 minutes, until fat is rendered and pieces
are browned and crisp. Using a slotted spoon, transfer to a paper- towel-lined plate. Reserve the fat in the pan.

Increase heat to medium-high. Pat beef cubes dry, then season all sides with salt and pepper. Working in batches to avoid overcrowding, add enough beef to cover the bottom of the pot in a single layer. Sauté beef cubes until lightly seared on all sides and transfer to a large bowl. Repeat with the remaining beef.
Sprinkle flour over the cubed beef and toss.

Drain all but 1 tablespoon fat from the pot. Add carrots and onion to the pot and sauté for 7 minutes, or until beginning to brown. Add garlic and sauté another 1 minute. Stir in tomato paste and cook for 2 minutes, until darkened. Add a splash of wine, stirring to scrape up the browned bits, then add the rest.

Add 2 1/2 cups stock, 1 bay leaf, and thyme. Add pancetta, beef, and any juices. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring liquid to a simmer, then cover and place in the oven. Cook for 3 hours, until meat is easily pierced


  • 6 oz diced pancetta or 6 slices bacon, cut into 1/4-inch pieces
  • 3 lbs beef chuck, cut into 2-inch cubes
  • Pinch of coarse salt and black pepper
  • 2 Tbsp all-purpose flour
  • 2 large carrots, sliced
  • 1 white onion, halved and sliced
  • 2 large cloves garlic, finely chopped
  • 1 Tbsp tomato paste
  • 1 (750-ml) bottle red wine, such as Pinot Noir
  • 3 1/4 cups beef stock (divided)
  • 2 bay leaves (divided)
  • 1 tsp chopped thyme
  • 1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, and 1 sprig rosemary tied together with cooking twine)
  • 2 Tbsp extra-virgin olive oil (divided)
  • 12 oz pearl onions, peeled, thawed if frozen
  • 3 Tbsp bourbon
  • 3 Tbsp butter
  • 1 lb button mushrooms, quartered
    Chopped Italian parsley, for garnish

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