We are well into Fall, but it seems that Winter is charging in at warp speed. It has been snowing here the last few days and the first snow and the accompanying colder temperatures always makes me want to hunker down. Thoughts in the kitchen turn to Comfort Food. Those dishes that create warm smells as they cook for an extended time. They are perfect for curling up at home, enjoying said smells and the delicious results that will eventually come to the table. Soups and casseroles and of course the big pot of tomato sauce come to mind, but today it is all about stew.

I think stew is an under appreciated comfort food. It takes a lot of time and usually makes enough to feed an army. It is my belief that it is the perfect dish to make on a cold afternoon. As far as the huge pot of goodness that results goes, the upside is that it usually tastes better the second time around and it freezes very well for one of those nights when you just don’t feel like cooking. It is the dish that keeps on giving.

What makes this stew Italian? A glance at the recipe ingredients should make it perfectly clear. The garlic and herbs are a dead giveaway. Even the wine is Italian.

The amount of vegetables (onions, carrots, and garlic) may seem daunting at first glance of the recipe. They are labeled “divided” as you will be using them two ways. Some will be chopped to create a mirepoix that will flavor the stock and meat during the initial cooking. The rest will be cut into larger chunks to become the vegetable component of the stew.

A word about the seasonings: The quantities listed create a stew that makes all of them identifiable. So, if you don’t like hot spice or the flavor of fennel, feel free to adjust the quantities to your taste. Lemon peel and juice add a touch of acidity as does the wine. If you don’t have Sangiovese , another dry red wine will work. Just make sure it is a wine that you would drink on its own. Bacon will work instead of pancetta, but go easy on it so the smokiness doesn’t overpower the other flavors. As I always say, this recipe is a guideline, make it your own.

Italian Beef Stew

Rich and hearty, the perfect weekend dinner. The long ingredient list and cooking steps are worth it.

Course: Main Course

Servings: 6

Ingredients

3 Pounds Beef Chuck Trimmed of extra fat
Salt & Pepper To taste
1-2 Tbsp. Olive Oil
3 Ounces Pancetta Roughly chopped
3 Medium Yellow Onions Divided
2 Cups Baby Carrots (about a 1#bag) Divided
10-12 Cloves Garlic Divided
3 Tbsp. Fresh Rosemary Chopped
1-1/2 Tsp. Red Pepper Flakes Or to taste
1-1/2 Tsp, Fennel Seeds (lightly crushed) Or to taste
1 Tbsp. Tomato Paste
1 Cup Sangiovese Wine More to taste
2 Strips Lemon Zest 1" X 2"
1-2 Bay Leaves
4 Cups Beef Stock
10 Ounces Cremini Mushrooms
2-3 Tbsp. Lemon Juice To taste
1/2 Cup Kalamata Olives Pitted and halved
1/3 Cup Parsley Chopped

Instructions

Adjust the oven rack so that a 5-6 quart covered Dutch Oven will fit in the middle of the oven. Heat the oven to 325 degrees. Begin to heat the Dutch oven on the stove over medium heat.
Cut the meat into chunks about 1-1/2 - 2 inches. Dry it off with paper towels. This helps it brown better. Set aside.
When the Dutch oven is hot, add about a tablespoon of olive oil coating the bottom of the pan. Add the pancetta and cook until it has rendered some fat and is just beginning to brown. Remove the pancetta leaving the drippings
Season the meat with salt and pepper and brown in batches. Place chunks in a bowl as they are browned. Add olive oil if the pot seems dry.
Chop one onion, 1/2 cup carrots and 4 cloves of garlic in 1/2 inch dice. Add to the pot and cook until slightly soft and fragrant. Add the rosemary, fennel, and pepper flakes cooking for several minutes until they become fragrant
Add the tomato paste and cook stirring for 3 minutes or so. Pour the wine into the pot and scrape up any brown bits that have accumulated. Cook about 4 minutes.
Stir in the beef stock and add the beef (and accumulated juices) and pancetta back to the pot. Drop in the lemon zest and the bay leaf. Bring the mixture to a simmer. Cover and place into the oven. Cook covered 1 hour.
While the meat cooks, Slice 2 onions vertically into 3/4 inch wedges. Cut the remaining carrots in half. Slice the garlic into 1/4 inch strips.
After an hour pull out the pot and add the onions, carrots, and garlic. Mix everything together, cover and return to the oven for about 30 minutes.
Cut the mushrooms in half (quarter if large) and gently stir them into the pot after the 30 minute cooking. Cover and return to the oven.
Continue to cook 30 minutes or so. Check the meat occasionally. It should be tender but not falling apart and the vegetables should be tender. When it is done to your liking, add the olives and the lemon juice, stirring to incorporate. Check for seasoning and make any adjustments.
Serve in bowls with crusty bread or spoon over polenta, faro, or rice. Sprinkle with parsley.

Here’s to snowfall, the holidays, and the food that makes it all special in the Kitchen of Love

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