Beef Stew, Bologna Style

 

1 1/2

pounds beef boneless sirloin steak, about 1 inch thick

1

tablespoon olive oil

4

ounces sliced imported pancetta or lean bacon, cut into 1/2-inch pieces

1

medium onion, chopped (1/2 cup)

1

medium green bell pepper, chopped (1 cup)

2

cloves garlic, finely chopped

1

tablespoon chopped fresh parsley

1

cup sweet red wine or beef broth

1

tablespoon balsamic vinegar

1/4

teaspoon salt

1/4

teaspoon pepper

2

medium potatoes, cut into 1-inch pieces

1

medium carrot, thinly sliced (1/2 cup)

2

fresh or dried bay leaves

• 1 Remove fat from beef. Cut beef into 1-inch cubes.
• 2 Heat oil in nonstick 4-quart Dutch oven over medium heat. Cook pancetta, onion, bell pepper, garlic and parsley in oil about 10 minutes, stirring occasionally, until pancetta is brown.
• 3 Stir in beef and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 1 hour, stirring occasionally, until beef is tender. Remove bay leaves.