Tuscan Beef Stew

• 3 ounces pancetta, sliced about ¼ inch thick
• 1 medium onion
• 2 celery stalks
• 1 tablespoon olive oil
• 3 pounds boneless beef chuck, cut into 1-inch pieces
• 1 cup hearty red wine, such as Sangiovese, Zinfandel, or Shiraz
• One 28-ounce can crushed tomatoes in puree
• ¼ cup chopped fresh basil

PREP: Cut pancetta into ¼- to 1½-inch dice. Chop onion. Chop celery crosswise into ¼-inch-thick slices.

1. Combine pancetta and olive oil in Dutch oven and cook, stirring occasionally, until pancetta browns, about 5 minutes. Using slotted spoon, transfer pancetta to plate. Season beef with 1 teaspoon salt and ½ teaspoon freshly ground pepper. Increase heat to medium-high. In batches, add to fat in pot and cook, turning occasionally, until browned, about 5 minutes. Transfer to plate with pancetta.

2. Add onion and celery to pot. Reduce heat to medium and cook, stirring often, until vegetables soften, about 3 minutes. Add wine to pot, scraping up browned bits on bottom, and bring to boil. Return beef, pancetta, and any juices on plate to pot. Stir in tomatoes and bring to a boil. Reduce heat to medium-low and cover. Simmer until beef is tender, about 1½ hours.

3. Stir in basil. Serve hot.