Hearty Italian Beef Casserole

• 2 1/4 pounds chuck steak trimmed, cubed
• 1/2 cup seasoned flour
• 1/4 cup olive oil
• 2 onions sliced
• 10 slices pancetta halved
• 1 carrot thickly sliced
• 1 stalk celery sliced
• 3 cloves garlic minced
• 27 ounces plum tomatoes
• 1 cup red wine
• 1 bay leaf
• 3 1/2 ounces artichoke hearts quartered
• 2 ounces pitted olives
• 1 bunch fresh basil leaves picked
• orzo pasta
• crusty bread

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.

flour, olive oil, onions, carrot, celery, garlic, tomatoes, red wine, bay leaf, olives, fresh basil, orzo pasta, crusty bread

Taken from www.yummly.com/recipe/Hearty-Italian-Beef-Casserole-1398885 (may not work)