Recipe provided by:
1 cup yellow onion, chopped
1 cup diced carrot
1 cup diced celery
3 oz chopped pancetta
2 cups sliced button mushrooms
6 cloves garlic, fine chop
1 Tbsp tomato past
1 Tbsp AP flour
1 pat butter
1/8 cup Brandy
1 cup hearty red wine
1 bag frozen pear onion
2 1/4 cups chicken stock
3 Heads Royal Rose Radicchio, coarsely chopped.
Start with a liberal amount of Olive Oil(just enough to cover the onion) in the bottom of a heavy pot.
Sweat the onion until soft, follow with carrot and celery until they are tender.
Add pancetta and kick the heat up to medium high, cook until the veggies and pancetta start to get a little color, stir in the mushrooms and garlic, cook until the mushrooms have given off all of their liquid.
Stir in tomato paste until mix is coated, then sprinkle the flour over the top, add the butter, stir continually not letting the flour burn.
Deglaze with the Brandy, always use caution as it may ignite, cook for a minute or two.
Add the red wine, pearl onions and 2 cups stock, bring to a boil.
Add in the chopped Royal Rose Radicchio, reduce the heat to low and simmer for another 20 min, stirring occasionally to make sure all the radicchio is cooked.
Add the final 1/4 stock if the stew seems dry.
Excellent over grilled polenta, barley or brown rice.