Perugian Beef Stew

Pat the beef chuck dry with paper towels. Season generously with fine sea salt and freshly ground black pepper. Dust the seasoned beef chuck cubes lightly with

ensuring an even coating.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium-high heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.