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Ingredients

Serves 10 to 12

• 5 to 6 pounds stewing beef, cut into 1-inch cubes
• 1/2 cup all-purpose flour
• 4 teaspoons salt, plus more for water
• 1 1/2 teaspoons freshly ground black pepper
• 8 tablespoons canola oil
• 1 bottle (750-ml) red Burgundy wine
• 8 ounces pancetta, or other thick bacon, cut into 1/4-inch cubes
• 2 onions, cut into 1/8-inch-thick rounds
• 5 carrots (about 1 pound), peeled, cut into 1/4-inch-thick rounds
• 3 parsnips (about 1 pound), peeled, cut into 1/4-inch-thick rounds
• 1 dried bay leaf
• 3 sprigs fresh thyme
• 5 sprigs fresh flat-leaf parsley
• 10 whole black peppercorns
• 4 pounds (8 to 10) Yukon gold potatoes, peeled, cut into 1/4-inch-thick rounds
• 1 1/2 cups heavy cream
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 1/2 teaspoon freshly grated nutmeg
• 1 pound pearl onions, peeled
• 1 1/2 pounds button mushrooms, cleaned, cut into quarters
• 10 to 12 small sprigs fresh oregano, for garnish

Description

To Make The Rich, Brown Sauce That Is Key To The Flavor Of This Dish, It Is Important Not To Rush The Initial Searing Of The Meat. To Make Peeling The Pearl Onions Easier, Soak Them First In Warm Water For 15 Minutes.

Martha Stewart