Hardy
In a large Dutch oven over medium heat, cook the pancetta until browned and crisp, 5 to 7 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. Set aside.
Increase the heat to medium-high. Working in batches, brown the beef on all sides, 3 to 5 minutes per batch. Transfer the beef to a large bowl.
Reduce the heat to medium and warm the olive oil. Add the onions and carrots and saute until almost softened, 5 to 7 minutes. Add the garlic, thyme and bay leaves and saute for about 30 seconds. Stir in the flour and cook until lightly colored, 1 to 2 minutes. Add the wine, stirring to scrape up the browned bits from the pan bottom. Add the stock, demi-glace and the reserved pancetta and bring to a simmer. Return the beef to the pan, reduce the heat to low, cover and simmer until the meat is tender, 2 to 2 1/2 hours.
Remove the bay leaves and discard. Taste and adjust the seasonings with salt and pepper. Serve the stew over buttered parsleyed noodles and garnish with parsley.
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Serving Size: 1 Serving (664g) | ||
Recipe Makes: 8 | ||
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Calories: 977 | ||
Calories from Fat: 625 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.5g | 93 % | |
Saturated Fat 25.8g | 129 % | |
Monounsaturated Fat 31.9g | ||
Polyunsanturated Fat 3.6g | ||
Cholesterol 215.3mg | 66 % | |
Sodium 865.4mg | 30 % | |
Potassium 1562.5mg | 41 % | |
Total Carbohydrate 11.9g | 4 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 10.4g | ||
Protein 67.3g | 96 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 977
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