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//global variablesvar cdnRoot = 'http://cdn.abclocal.go.com';var webRoot = 'http://livewellnetwork.com';var section = 'goodcookin';var mimeType = 'video/mp4; codecs="mp4v.20.8, mp4a.40.2"';var mp4MimeType = 'video/mp4; codecs="avc1.42E01E, mp4a.40.2"';var mobileVideoSrcPath = 'http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3311AWEB01.mp4'; var isValidMP4 = true;var queryString = 'site=lwhd&id=8086217&pid=8086255§ion=goodcookin';var isOTVdebuggingOn = false;var fallbackToFlash = 'null';var videoFileNotValid = 'Unable To Load Video With Path: http://dig.abclocal.go.com/LiveWell/GoodCookin/2011/video/LWGC3311AWEB01.mp4';var display3gpInfoMessage = 'Sorry, but this video won?t play on your device. Soon, all new video will play across all devices.';function fallback(video) {//$('videoplayer').setHTML(videoFileNotValid);//display 3gp info messagedocument.getElementById('html5player').innerHTML = display3gpInfoMessage;}In a small bowl, mix together the salt, paprika, pepper, thyme and rosemary. Toss the mixture with the beef, cover, and marinate at room temperature for up to 2 hours or overnight in the refrigerator.Preheat the oven to 325 degree oven.
In a large Dutch over or heavy lidded pot, heat 2 tablespoons of the olive oil over medium heat. Put in the pancetta and coppa ,and cook until the fat is rendered and pancetta is golden, about 5 minutes, stirring often. Remove the pancetta and coppa from the pot with a slotted spoon and drain them on paper towels. Toss the seasoned meat with the flour in a large shallow bowl. Turn the heat under the pan to medium high, shake any excess flour from the beef, and brown the meat on all sides. Take care not to crowd the pan; brown the meat in batches if necessary. As the meat browns, transfer to a platter. After all the meat has been browned, pour off all but 2 tablespoons of the fat from the pot, add the onions and garlic and reduce heat to medium and cover pot. Cook and stir until the onions are soft and beginning to color, about 5 minutes. As the onions cook scrape up any browned bits from the bottom of the pot. Add the wine to the pot and bring to a boil and scrape up any more browned bits from the bottom of the pot.
Return the beef, pancetta and coppa to the pot along with the tomatoes, beef stock or chicken broth, and bay leaf. Bring to a simmer, stirring well. Cover the pot and put the stew in the oven and bake until the beef is fork-tender, about 2 to 2 1/2 hours. Remove pot from the oven and degrease any fat from the surface. Taste the stew and if it is watery remove the solids and boil the liquid to concentrate the flavor and slightly thicken the sauce. Remove bay leaf and add back solids. Adjust seasoning with salt and pepper and serve.
* You can serve this savory stew over mashed potatoes or cooked wide noodles along with oven-roasted root vegetables such as carrots, onions and parsnips and a crusty loaf of sourdough French bread.
(Adapted from The Complete Meat Cookbook by Bruce Aidells and Denis Kelly, Houghton Mifflin)
