4 ounces pancetta, chopped (you can substitute bacon)
1/2 cup sliced onion (about 1/2 a medium onion)
1 tbsp minced garlic
1/4 cup chopped carrots (about 1 medium carrot)
salt and pepper
2 tablespoons butter
1 pound beef chuck, cut in 1 inch cubes
2 tablespoons flour
1 tablespoon tomato paste
3 cups Chianti (or other red wine)
1 cup beef stock
12 ounces egg pappardelle or egg noodles*, cooked according to package directions
3 tbsp shaved parmesan cheese
In a large pot over medium heat, cook the pancetta until crisp. With a slotted spoon, remove the pancetta to a paper towel lined plate and set aside. Add the onion, garlic, and carrots to the fat in the pot. Add salt and pepper and cook until vegetables begin to soften, about 5 minutes. Remove the vegetables to a dish and set aside. Add the butter to the pot. In a small bowl, toss the beef with the flour and salt and pepper. Add the beef to the pot. Cook, undisturbed, for two minutes to allow the beef to brown. Move the beef around for a minute or two to allow for some browning on all sides, but do not cook through. Stir in the tomato paste and cook one more minute. Add 1/4 cup wine to deglaze and stir, scraping the bottom of the pot to bring up all of the caramelized bits. Add the remaining wine and broth. Stir the pancetta and vegetables back into the pot. Reduce heat to low and simmer, stirring every so often, for 45 minutes to an hour. Serve the stew over pasta and topped with cheese.
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