2 lb Beef Chuck
Freshly Cracked Pepper
2 Large Onions (sliced)
3 Cloves of Garlic (mashed with a clear)
2 Cartons/1 Large Costco Container of Mushrooms (quartered)
A Bottle of Red Wine (I used Chianti)
A Few Cubes of Pancetta
Salt the beef chuck liberally on both sides and let it sit in a strainer in the sink. This lets the salt permeate into the meat. While the meat is salting, slice the onions and quarter the mushrooms. In a hot frying pan, render the pancetta (if using) and put the pancetta aside after it has browned. Liberally season the beef chuck with pepper and sear both sides until crust has developed and brown (about 4 minutes each side). While meat is searing, place a bed of onion slices in a large cast iron pot. Lay the meat on top and deglaze the pan with the wine. Throw in the pancetta and mushrooms and pour in pan drippings and wine into the pot. Simmer on low heat for a few hours. The beef itself will emit quite a bit of liquid. Serve with mashed potatoes, rice, or a crusty bread.