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Beef Stew in Red Wine Sauce
Ingredients
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil, divided
- 2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
- Kosher salt
- Freshly ground black pepper
- 1 cup finely chopped onion
- 1 tablespoon finely chopped garlic
- 1 tablespoon all-purpose flour
- 1 (750-milliliter) bottle dry red wine
- 2 bay leaves
- 1 thyme sprig
- 1 (5-ounce) piece of pancetta
- 2 1/4 cups water, divided
- 15 pearl or small cipollini onions, peeled
- 15 cremini mushrooms
- 15 baby carrots, peeled
- Sugar
- Chopped fresh parsley, for garnish
