~ adapted from Food & Wine ~
Preheat oven to 350 degrees Fahrenheit. Bring to heat in a large enameled cast-iron pot 1 tablespoon unsalted butter and 1 tablespoon olive oil. Salt and pepper 2 pounds trimmed flatiron steak or chuck. Brown on all sides, then add 1 cup finely chopped onion and 1 tablespoon finely chopped garlic. Stir in 1 tablespoon flour.
Pour over with 1 bottle dry red wine (Cabernet Sauvignon).
Season with 2 fresh bay leaves
and a sprig of thyme. Add more salt and pepper and bring to a boil. Place in the oven, covered, and cook for 1 1/2 hours, undisturbed. Bring to a boil in a saucepan of 2 cups water and 1 5-ounce piece of pancetta. Reduce heat and simmer 30 minutes. May substitute with smoked bacon but pancetta is the preference. Drain and slice into 1/2-inch thick pieces, 1-inch wide.
In a large skillet, combine pancetta, 15 pearl or small cipollini onions, peeled (May substitute for Mezzetta brand Imported Cocktail Onions if need be.), 15 cremini mushrooms, 15 peeled baby carrots, 1 tablespoon olive oil, 1/4 cup water, a pinch of sugar, salt and pepper. Bring to a boil, cover and simmer for 15 minutes, evaporating most of the liquid. Take the lid off, turn the heat up high, cook and toss to brown for 4 minutes. Stir some of it into the stew, leaving some for garnishing.
Meat is extremely tender, the flavor magnificent.
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