Tuscan Beef Stew

1. 1

   Prep: Cut pancetta into 1/4- to 1 1/2-inch dice.

2. 2

   Chop onion.

3. 3

   Chop celery crosswise into 1/4-inch-thick slices.

4. 4

   Combine pancetta and olive oil in Dutch oven and cook, stirring occasionally, until pancetta browns, about 5 minutes.

5. 5

   Using slotted spoon, transfer pancetta to plate.

6. 6

   Season beef with 1 teaspoon salt and 1/2 teaspoon freshly ground pepper.

7. 7

   Increase heat to medium-high.

8. 8

   In batches, add to fat in pot and cook, turning occasionally, until browned, about 5 minutes.

9. 9

   Transfer to plate with pancetta.

10. 10

    Add onion and celery to pot.

11. 11

    Reduce heat to medium and cook, stirring often, until vegetables soften, about 3 minutes.

12. 12

    Add wine to pot, scraping up browned bits on bottom, and bring to boil.

13. 13

    Return beef, pancetta, and any juices on plate to pot.

14. 14

    Stir in tomatoes and bring to a boil.

15. 15

    Reduce heat to medium-low and cover.

16. 16

    Simmer until beef is tender, about 1 1/2 hours.

17. 17

    Stir in basil.

18. 18

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.