Beef Stew with Red Wine and Vegetables

Ingredients:

Method:

Beef:
- Preheat oven to 230 ℃ / 450 ℉.
- On a baking sheet add parchment paper. Place rack on top of parchment. Place Beef on rack. Roast Beef for 35 minutes. Place Beef, and Drippings in a bowl, set aside.
In a large bottomed pot on medium high heat, add Pancetta, sauté for 3 minutes.. Remove Pancetta, leaving the Oil, set aside. Add Onions, lightly season with Salt, Pepper, and Garlic Plus. Sauté for 5 minutes, then add Celery, and Carrots, lightly season with Salt, Pepper, and Garlic Plus, sauté for 7 minutes.
Reduce heat to medium. Make a well in centre of the pan, add a little Oil if required. Add in Garlic and sauté for 30 seconds, mix well.
Add the Beef, and Pancetta to the pot. Add Red Wine, deglaze the pot, allow Wine, to mostly reduce, constantly stirring.
Add enough Chicken Stock to cover the Beef and Vegetables. Add in Salt, Pepper, Cloves, Oregano, and Rosemary. Mix well. Bring to a simmer, cover, reduce heat to medium low. Simmer for 90 minutes. Add in Peas, simmer for 30 minutes.
Roux:
- In skillet on medium heat, add Butter. Allow Butter to get hot, sauté 3 minutes, (until frothing slows). Add in Flour, constantly stir for 3 minutes.
Add Roux to the Stew. Mix until desired thickness.