One more beef stew for your cookbook, keep warm and stay healthy this winter xoxo
Ingredients (serves: 4)
2 lbs stew beef or chuck roast, cubed
3-4 slices Pancetta, chopped
1 small onion, chopped
1 rib celery, chopped
1 carrot, chopped
3-4 garlic cloves, thinly sliced
1 1/2 cup red wine
2 medium tomatoes, chopped
1 1/2 tsp dried mixed herbs
2 tbs chopped fresh parsley
1. Season the beef with salt and pepper. Heat a frying pan over medium high heat, put in 1 tbs vegetable oil and brown the beef on all sides. Transfer to a plate and set aside.
2. Meanwhile, heat a pot over medium high heat, put in 1 tbs vegetable oil, following by the chopped pancetta. Brown the pancetta until crisp and then add the onion, celery and carrots. Cook the veggies until soft and translucent, and then add the garlic. Cook for another few minutes.
Love, Trang Quynh
P/S: I’m sorry about the super short description for the dish and for not talking much about…things, such as stuff in my life, my laziness and smt like that (if you guys like that part in my posts xD). The past 2 days I was busy with some projects, I just spent around 30, 40 mins to edit this post and I wanna focus on the quality of the recipe, so…I think I need to say sorry and I hope you still enjoy the recipe and have a nice weekend 🙂