Ingredients
- 3 Pounds Beef Chuck Chuck eye works well
- salt and pepper
- 4 Strips Thick Cut Bacon Chopped
- 1-2 Tblsp. Olive Oil
- 1 Cup Onions Chopped
- 1/2 Cup Carrots Chopped
- 4 Cloves Garlic Chopped
- 1 Bay Leaf
- 3 Tblsp. Rosemary Snipped
- 2 Strips Lemon Zest Approximately 1 inch by 2 inches
- 1 Tsp. Red Pepper Flakes
- 1-1/2 Tsp. Fennel Seeds Lightly crushed
- 1 Tblsp. Tomato Paste
- 1 Cup Sangiovese Wine Use more if you want.
- 3 Cups Beef Stock
- 1 Cup Water
- 1-1/2 Cups Baby Carrots Halved crosswise
- 2 Yellow Onions Cut lengthwise into into 3/4 inch wedges
- 6 – 8 Cloves Garlic Sliced lengthwise
- 10 Oz Cremini Mushrooms Halved, quartered if large
- 2 Tblsp. Lemon Juice
- 1/2 Cup Kalamata Olives Pitted and halved
- 1/3 Cup Flat Leaf Parsley Chopped
Servings:
Instructions
- Before you begin cooking, put your cooking vessel in the oven. Adjust the rack so that the covered pot will fit and slide in and out easily. Preheat the oven to 325 degrees.
- Heat a 5 -6 quart dutch oven. Add the bacon pieces and cook until the bacon is brown, but not crisp. Remove the bacon and drain on paper towels. Leave the drippings in the pan and add 1 tablespoon of the olive oil.
- Cut the meat in 1-1/2 inch to 2 inch pieces. Dry on paper towels for at least 10 minutes (this helps the meat brown). Season the meat with salt and pepper just before browning.
- Brown the meat in batches turning to brown all sides. Put the browned meat into a bowl. If the pot is becoming dry, add additional olive oil. Set the bowl of browned meat aside.
- Add the chopped onions, garlic, and carrots to the pot and begin to cook over medium low heat. Add the bay leaf, rosemary, fennel seeds, red pepper flakes, lemon zest and tomato paste. Cook, stirring often for 3 or 4 minutes. Return the bacon to the pot.
- Add the cup of red wine and stir to loosen the browned bits and de-glaze the pan. Continue to cook for a few minutes until things are smelling beautiful. Add the beef stock and water, (and a little more wine if you want). Bring the mixture to a boil.
- Add the beef and any accumulated juices to the pot. Cook until the mixture returns to a simmer. Once it is gently simmering, cover it and place in the oven. Cook covered for one hour.
- Remove the pot from the oven and add the onion wedges and sliced garlic. Mix gently, cover and return to the oven for another 30 minutes.
- Remove the pan from the oven and add the mushrooms. Stir to gently combine. Cover and return to the oven.
- Check the meat after 45 minutes or so. The meat should be fork tender, but not falling apart. When the meat is perfect, remove the pot from the oven.
- Add the lemon juice and olives. Stir to incorporate. Taste the sauce and add salt and pepper to taste. Transfer to a serving bowl or ladle into individual dishes. Sprinkle with the parsley.
- This can be served as is with crusty bread or on top of your starch of choice; pasta, polenta, farro, etc.
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