Given a beautiful depth of flavour from pancetta, red wine and pearl onions, this hearty beef stew is the ultimate comforting main to tuck into on cold winter nights.
- Heat 1 tbsp oil in a medium casserole dish over a medium heat. Season the beef then add half to the pan and brown on all sides, remove from the casserole with a slotted spoon and set aside. Repeat with the remaining oil and beef.
- Add the pancetta to the casserole dish and cook for a few minutes until lightly browned. Add the red wine and stir well to remove all the brown crispy bits from the bottom of the pan. Heat the wine for about 5 minutes until reduced by half.
- Return the beef and any juices to the casserole, sprinkle over the flour and stir well to coat the beef. Cook for a couple of minutes before gradually adding the stock. Add the pearl onions, carrots, bay leaf and seasoning, bring to a boil and reduce the heat to a simmer, cover the casserole and cook for 90 minutes. Remove the lid for the last 15 minutes of cooking to allow the sauce to reduce slightly.
- Serve immediately with the parsley and lemon zest scattered over the top.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
See more Stews, pies and one-pot recipesFor top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.