Beef Stew

Ingredients

• 2 1/2 to 3 pound sirloin steak, cubed
• 1 (750 ml) bottle Chianti wine or other dry red wine
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• Optional: 1 (4-ounce) piece pancetta, cut into 1/4-inch pieces
• 3 medium carrots, peeled and sliced into 2 inch pieces on the diagonal
• 1 stalk celery, thinly sliced
• 2 cloves garlic, peeled
• 1 small red onion, slivered
• handful of fresh button mushrooms
• 4 medium red potatoes, peeled and quartered
• 2 bay  leaves
• 1 28 ounce can of crushed tomatoes
• 4 cups beef broth

Directions

1. Place the beef in a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours.
2. Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
3. In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. 
4. Season the meat on all sides with salt and pepper. 
5. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. 
6. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, mushrooms, celery, onion, garlic, potatoes,  and bay leaves.
7. Cook for 3 minutes. 
8. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. 
9. Return the meat to the pan and bring the liquid to a boil.
10.  Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.
11. Remove bayleaves from the stew.
12. Serve with biscuits or a crusty bread.