Ingredients
Scale
- 3 tbsp olive oil (plus more if needed)
- 2 lbs beef chuck, cut into cubes
- 3 ½ oz pancetta, roughly chopped
- 1 large onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp brown sugar (optional)
- 7 oz mushrooms, halved
- 4 garlic cloves, sliced
- 2 tbsp tomato paste
- 2 tbsp balsamic vinegar
- 2 ½ cups beef broth (plus more if needed)
- 1 bay leaf
- 1 sprig rosemary
- 2 tsp cornstarch mixed with a splash of cold water
Instructions
- Preheat oven to 320°F (160°C). Heat olive oil in a heavy pot and sear beef in batches until browned. Transfer to a bowl.
- Add pancetta to the pot and cook until crisp. Remove and set aside with the beef.
- Add onion, carrot, and celery with salt, pepper, and sugar. Cook gently about 10 minutes until soft, adding a splash of broth if needed.
- Stir in mushrooms and garlic. Add balsamic vinegar and tomato paste, stirring well.
- Pour in beef broth, return beef and pancetta, and add rosemary and bay leaf. Cover and braise in oven for 90 minutes, until beef is tender.
- Remove bay leaf. Stir in cornstarch slurry and simmer until stew thickens. Adjust seasoning.
- Serve hot over mashed potatoes, polenta, or pasta.
Notes
- Optional brown sugar balances acidity from balsamic vinegar.
- Can be made a day ahead and reheated gently.
- Serve with creamy sides for a comforting meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner / Main Course
- Method: Braising (Oven + Stovetop)
- Cuisine: Comfort Food / European Inspired