Hearty Italian Beef Casserole

• 2 1/4 lb chuck or blade steak, trimmed, cubed
• 1/2 cup seasoned flour
• 1/4 cup olive oil
• 2 None onions, sliced
• 10 slices pancetta, halved
• 1 None carrot, thickly sliced
• 1 stalk celery, sliced
• 3 cloves garlic, minced
• 2 (13.5 oz) cans plum tomatoes
• 1 cup red wine
• 1 None bay leaf
• 3.5 oz artichoke hearts, quartered
• 2 oz pitted olives
• 1 bunch fresh basil, leaves picked
• None None cooked orzo pasta and crusty bread, to serve

1. Preheat oven to 350u0b0F.
2. Lightly toss meat in flour, shaking off excess. Heat 2 tbsp oil in a large Dutch oven over high heat. Cook beef for 3-4 mins, until browned. Set aside.
3. Add remaining oil and saute onions, pancetta, carrot, celery and garlic for 2-3 mins, until onion is tender. Return meat to pan along with tomatoes, 1 cup water, wine and bay leaf. Season to taste. Bring to a boil, stirring, then cover and bake for 1 hour.
4. Remove bay leaf and stir in artichokes and olives. Bake for another 5-10 mins. Add basil leaves. Serve with orzo and crusty bread.

blade steak, flour, olive oil, onions, pancetta, carrot, celery, garlic, tomatoes, red wine, bay leaf, olives, fresh basil, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/30812 (may not work)