• 1 stick of celery
  • 3 carrots, peeled
  • 2 leeks
  • 10 shallots
  • 4 clove garlic, crushed
  • 1 sprig of thyme
  • 2 bay leaves
  • 2 kg braising beef, in chunks
  • 2 x 750ml bottles red wine, such as Cabernet Sauvignon
  • 75 g plain flour
  • 320 g cubetti di pancetta with herbs
  • 2 tbsp olive oil
  • chopped parsley, to serve


  1. 1

    Slice the celery and carrots into 2cm pieces. Halve the leeks lengthways, then wash, trim and slice into slightly longer pieces.

  2. 2

    Place all the ingredients, apart from the flour, pancetta and oil, in a large bowl, making sure the wine covers the meat. Cover; leave in a cool place for 2 hours (or overnight in the fridge).

  3. 3

    Preheat the oven to 140°C, fan 120°C, gas 1. Remove the meat and pat dry with kitchen paper. In a bowl, season the flour and toss the beef in it.

  4. 4

    Fry the pancetta in a dry frying pan until golden. Remove the pancetta using a slotted spoon, leaving the fat. Brown the beef in the same pan in batches – use the fat remaining in the pan for the first batch and a little oil for the following batches. Transfer to an 8-litre ovenproof casserole (or 2 smaller ones).

  5. 5

    Add the marinade and pancetta, and stir together. Bring to a simmer on the hob and boil for 2 minutes, then cover with a tight-fitting lid and transfer to the oven for 3 hours. Scatter with parsley. Serve with green vegetables and buttered new potatoes or noodles.


    Get ahead: make up to 2 days ahead. It freezes well, too.

Nutritional Details

Each serving provides
  • Energy 2973kj 710kcal 36%
  • Fat 30.2g 43%
  • Saturates 11.2g 56%
  • Sugars 5.1g 6%
  • Salt 2.0g 33%

% of the Reference Intakes

Typical values per 100g: Energy 490kj/117kcal

Each serving provides

2.2g carbohydrate 0.6g fibre 10.6g protein

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