Entree: France – Corsica – Stufatu (Corsican slow-braised beef stew flavored with onions, red wine, and herbs)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1½-inch (3.8 cm) cubes
- 3 oz (85 g) pancetta or smoked bacon, diced
- 2 tbsp (30 ml) olive oil
- 2 large onions, thinly sliced, about 10 oz (280 g)
- 2 medium carrots, sliced, about 6 oz (170 g)
- 4 cloves garlic, minced, about 12 g
- 3 tbsp (45 g) tomato paste
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef stock
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary or 1 tsp (1 g) dried rosemary
- 8 oz (225 g) cooked chestnuts, halved (optional)
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) chopped fresh parsley for garnish

Instructions

1. Pat beef dry and season with salt and pepper. In a heavy Dutch oven over medium-high heat, add olive oil and brown beef cubes in batches until deep golden; remove and set aside. Add pancetta and cook until rendered and crisp.
2. Reduce heat to medium, add sliced onions and carrots to the pot and cook until softened and beginning to caramelize, about 10 minutes. Stir in garlic and tomato paste and cook 1–2 minutes. Return beef and any juices to the pot, add red wine to deglaze scraping up browned bits, reduce wine by half, then add beef stock, bay leaves, thyme, and rosemary. Bring to a gentle simmer, cover, and braise on low for 1½–2 hours until beef is very tender. Add chestnuts during the last 20 minutes of cooking. Adjust seasoning with salt and pepper, remove herb stems, sprinkle with parsley, and serve hot.