You’re going to want to make this on a chilly evening when your house can fill up with the kind of smell that makes everyone drift toward the kitchen. It’s rich, tender, and full of deep winey flavor — the kind of stew that feels like a hug in a bowl.
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In a heavy pot, crisp the pancetta until golden. Scoop it out and set aside.
Season the beef with salt, pepper, and cornstarch. Sear it in the same pot until beautifully browned on all sides, then remove and set it aside with the pancetta.
In the same pot, sauté the onion and garlic for about 2 minutes.
Stir in the tomato paste and let it cook for another 2 minutes to deepen the flavor.
Add the carrots, pearl onions, and mushrooms to the pot.
Return the beef and its juices to the pot, pour in the entire bottle of red wine, sprinkle in the thyme, and add back the pancetta.
Add a splash of water if needed, just enough so the meat is mostly submerged.
Let everything simmer gently for about 1 hour, until the beef is fork-tender and luscious.
Serve the stew over fluffy white rice or buttery mashed potatoes to soak up the rich sauce.
Use a good-quality red wine for the best flavor — something you’d enjoy drinking.
If you prefer a thicker sauce, you can mix a little more cornstarch with water and stir it in during the last 10 minutes of cooking.
Can I use a different type of meat?
Yes, you can substitute beef stew meat with lamb or pork, but the cooking time may vary slightly.
What type of red wine works best?
A dry red wine like Cabernet Sauvignon or Merlot works well for this recipe.
Can I make this stew ahead of time?
Yes, this stew tastes even better the next day as the flavors deepen. Store it in the refrigerator and reheat gently.
Can I freeze the leftovers?
Absolutely! Let the stew cool completely, then store it in an airtight container in the freezer for up to 3 months.
What can I serve with this stew?
It pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the sauce.
