EVOO, Pancetta, Chuck Steak, 2 Tbsp Flour, 5 Carrots, 5 Shallots, 5 Garlic Cloves, 5 Fingerling Potatoes, Red Wine + Ck Stock (equal parts), 2 Tbsp Tom Paste, 1 Tbsp Herbs de Provence, 2 squares Dark Chocolate bar (Lindt Noir w/ Sea Salt) Salt + Pep to taste, 1 Pk Mushrooms sliced and sauteed in butter separately- add last for chunky stew. Top with scallions. Serve with crusty French bread slices and Mache Rosettes green salad with light Dijon mustard vinaigrette. Savory amazingness!