准备

• Position a rack in the bottom third of the oven and heat the oven to 325°F.
• Spread the beef on paper towels to dry for 10 to 20 minutes before browning. (You can use this time to chop the onion, celery, and carrot). If the meat is very wet, pat it dry.
• 在6夸脱的荷兰烤箱或其他重金属锅中，在中热烹饪油中的芝丁塔，偶尔搅拌，直至褐色但不脆，6至8分钟。使用开槽勺，转移到纸巾衬里板并放在一边。不要擦掉锅。
• 将Pancetta脂肪加热到中高热直至发光。季节约三分之一的牛肉配盐和胡椒，并将其排列在锅中的单层（碎片之间应该至少有1/2英寸的空间）。棕色孔至少4侧，根据需要调节热量;每批速度约为10分钟到棕色。将牛肉转移到大碗或边缘烤盘，因为它棕色并用其余的牛肉重复，用盐和胡椒调味酱汁。一旦所有的牛肉都是褐色，就会从热量中取出锅，使其冷却几分钟。
• Pour all but 2 Tbs. of the fat from the pot. (If there is not enough, add oil to equal 2 Tbs.) Return the pot to medium heat, then add the yellow onion, celery, and carrot. Season with a pinch of salt and pepper, and cook, stirring often and scraping the bottom of the pot with a wooden spatula, until the vegetables begin to soften, 5 to 6 minutes. Stir in the garlic, tomato paste, soaked porcini, rosemary, and bay leaf and cook, stirring occasionally, until fragrant, 1 to 2 minutes. Return the pancetta to the pot.
• 加入葡萄酒，用木制刮刀搅拌以溶解锅底的任何褐色位。将热量提升到中等高，沸腾以减少约半5至8分钟。加入保留的蘑菇浸泡液体。煮滚。
• Return the beef to the pot along with any accumulated juice. Lower the heat to maintain a simmer.
• Crumple a 12×16-inch piece of parchment, then flatten it out. (Crumpling makes for easy handling.) Place the parchment directly on the surface of the stew, allowing the ends to come up the sides of the pot. Cover and put in the oven.

• After 1 hour of stewing, add the pearl onions to the pot. Cover with the parchment and lid, return to the oven. After another 30 minutes, add the tomatoes. Cover with the parchment and lid, return the pot to the oven, and cook until the beef is fork-tender.
• Stir in the basil. Degrease the stew by laying a clean paper towel over the surface of the stew and gently pushing it into all the bumps and dips, then quickly peeling it off. Repeat as necessary with more paper towels. Season to taste with salt and pepper and serve.

提前提示

The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.