Hearty Italian Beef Casserole - cooking recipe

Ingredients

2 1/4 lb chuck or blade steak, trimmed, cubed
1/2 cup seasoned flour
1/4 cup olive oil
2 None onions, sliced
10 slices pancetta, halved
1 None carrot, thickly sliced
1 stalk celery, sliced
3 cloves garlic, minced
2 (13.5 oz) cans plum tomatoes
1 cup red wine
1 None bay leaf
3.5 oz artichoke hearts, quartered
2 oz pitted olives
1 bunch fresh basil, leaves picked
None None cooked orzo pasta and crusty bread, to serve

Preparation

Preheat oven to 350\u00b0F.
Lightly toss meat in flour, shaking off excess. Heat 2 tbsp oil in a large Dutch oven over high heat. Cook beef for 3-4 mins, until browned. Set aside.
Add remaining oil and saute onions, pancetta, carrot, celery and garlic for 2-3 mins, until onion is tender. Return meat to pan along with tomatoes, 1 cup water, wine and bay leaf. Season to taste. Bring to a boil, stirring, then cover and bake for 1 hour.
Remove bay leaf and stir in artichokes and olives. Bake for another 5-10 mins. Add basil leaves. Serve with orzo and crusty bread.