Spezzatino di manzo con patate

Pat the beef chuck cubes dry with paper towels. Season the beef chuck generously with fine sea salt and black pepper, then dredge lightly in 00 flour, shaking off any excess.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium-high heat. Add the 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.

Add the floured beef chuck to the pot in batches, ensuring not to overcrowd. Sear the beef chuck on all sides until deeply browned, then remove and set aside with the pancetta.