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I prepared this beautiful beef stew for a client of mine today, and just had to post a picture and recipe and share this amazing stew recipe with those interested in great stews and in general, cooking. It’s a slow cooked stew as most should be or are, but so worth the time it takes to prepare and make. Total time this stew took to complete was 3 hours from start to finish, but the flavors garnered or produced from the slow cooking time is what makes this luxurious stew the best I’ve ever had. Seriously! No joke! I’ve had many a stews in my days, but none that had the velvety texture and flavor coaxed from a slow braise stove top. This stew can be cooked slowly over a long period in the oven and will produce an equally amazing dish, but I chose to cook it stove top on a single burner, as the dish will in my opinion, still have the most amazing unctuous flavors, I’ve come to expect if done right.



2 lbs of beef chuck shoulder (whole or cube)

8 cipollini onions

3 bay leaves

Fresh ground pepper

Kosher salt

1 large onion (diced)

2 medium carrots (diced)

2 large celery stalks (diced)

5 garlic cloves minced

1/4 tsp red chilli flakes

2 quarts beef stock or veal

1 cup red wine (if you have on hand)

8 sprigs thyme (bouquet garni)

2 sprigs rosemarry (bouquet garni)

1 tbs tomato paste

3 tbs flour

1 1/2 tbs flour for making a slurry

2 tbs spoons water

1/2 cup pancetta (minced)

4 tbs extra olive oil

Directions: coming busy day!