• Cooking Time: 2 1/2 hours
• Servings: about 6-12
• Preparation Time: 20 minutes
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces Salt
• Freshly ground black pepper
• 1 cup finely chopped onion
• 1 tablespoon finely chopped garlic
• 3 tablespoon all-purpose flour
• One 750-milliliter bottle dry red wine
• One 5-ounce piece of pancetta
• 1 1/2 bags of baby carrots
• Sugar
• Chopped fresh parsley, for garnish

1. Preheat your oven to 350°. In a large pot, melt the butter and 1 tablespoon of the olive oil. Put your meat in the pot and season with salt and pepper. Cook the meat on high heat to sear it and turn it occasionally until it is mostly browned (about 8 min). Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened (about 5 min). Sprinkle your flour onto the meat coating it evenly. Add the wine and some more seasoning. Bring the mixture to a boil and stir to dissolve anything stuck to the bottom of the pan.
2. Once all the steps above are completed, transfer your mixture into a casserole dish and put it in the oven for about 1 1/2 hours till meat is tender and the sauce is flavorful.
3. While the stew is cooking in the oven, place your pancetta (or bacon) with about 1 cup of water in a pan and bring to a boil to cook it. After 3-5 minutes, lower heat and simmer for 30 minutes. Once your meat is done cooking, drain and slick into small pieces.
4. After your meat is cut, combine it with onions and carrots or medium heat. Add in the remaining tablespoon of olive oil, + 1/2 cup of water, a pinch of sugar, salt, and pepper. Bring this mixture to a boil and cook for 20 minutes until carrots have softened.
5. Next, combine the beef in the oven with the vegetable and bacon mixture. Top with parsley and enjoy. :)

This recipe is good for a family or group meal. Fun and easy!