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Ingredients

• 5 1/2 lbs. chuck-eye roast cut into 1' cubes
• Salt & Pepper TT (to taste)
• 4 oz pancetta, cut into small dice
• 2 tB olive oil
• 2 yellow onions, coarsly chopped
• 4 carrots, peeled and cut into 1/2' rounds
• 3 garlic cloves, minced
• 1 1/2 tsp. chopped fresh thyme
• 2 bay leaves
• 1/4 cup all purpose flour
• 1 cup full bodied red wine
• 2 cups beef stock
• 1 tBs. veal demi-glace
• Buttered parsleyed noodles for serving
• Minced fresh flat-leaf parsley for garnish

Description

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