Beef Braised with Guanciale and Red Wine

Trim beef if needed and pat dry. Place beef in a resealable bag or large bowl with the flour; shake or toss to coat pieces evenly. Shake off excess flour.

Heat a large heavy-bottomed pan or Dutch oven over medium heat. Add the guanciale (or pancetta) and cook until it releases fat and begins to crisp, about 3–5 minutes.

Add the butter to the pan with the guanciale, then add the chopped onion, parsley, and garlic. Cook, stirring occasionally, until the onions are softened and translucent, about 4–6 minutes.

Push the vegetables and guanciale to the side and add the floured beef pieces in a single layer (work in batches if necessary). Brown the beef nicely on all sides, about 3–4 minutes per side. Season with salt and pepper while browning.

When the beef is browned, pour in the red wine to deglaze the pan, scraping up browned bits from the bottom. Bring to a simmer.

Reduce heat to low, cover the pan partially, and let simmer gently until the beef is fork-tender, about 1 to 1 1/2 hours. If the liquid reduces too much before the beef is tender, add a splash of water or beef stock and continue to simmer.

Uncover for the last 10–15 minutes to reduce and thicken the sauce if desired. Taste and adjust salt and pepper before serving.