Tuscan Beef Stew

• 3 ounces pancetta, sliced about 1/4 inch thick
• 1 medium onion
• 2 celery stalks
• 1 tablespoon olive oil
• 3 pounds boneless beef chuck, cut into 1-inch pieces
• 1 cup hearty red wine, such as Sangiovese, Zinfandel, or Shiraz
• One 28-ounce can crushed tomatoes in puree
• 1/4 cup chopped fresh basil

1. Prep: Cut pancetta into 1/4- to 1 1/2-inch dice.
2. Chop onion.
3. Chop celery crosswise into 1/4-inch-thick slices.
4. Combine pancetta and olive oil in Dutch oven and cook, stirring occasionally, until pancetta browns, about 5 minutes.
5. Using slotted spoon, transfer pancetta to plate.
6. Season beef with 1 teaspoon salt and 1/2 teaspoon freshly ground pepper.
7. Increase heat to medium-high.
8. In batches, add to fat in pot and cook, turning occasionally, until browned, about 5 minutes.
9. Transfer to plate with pancetta.
10. Add onion and celery to pot.
11. Reduce heat to medium and cook, stirring often, until vegetables soften, about 3 minutes.
12. Add wine to pot, scraping up browned bits on bottom, and bring to boil.
13. Return beef, pancetta, and any juices on plate to pot.
14. Stir in tomatoes and bring to a boil.
15. Reduce heat to medium-low and cover.
16. Simmer until beef is tender, about 1 1/2 hours.
17. Stir in basil.
18. Serve hot.

pancetta, onion, celery stalks, olive oil, boneless beef chuck, hearty red wine, tomatoes, fresh basil

Taken from www.cookstr.com/recipes/tuscan-beef-stew (may not work)