Ultimate Beef Stew

1. Prepare the Pancetta

Preheat your oven to 300°F. In a large Dutch oven, heat the olive oil over medium heat. Add the diced pancetta and cook until browned, then transfer to a paper towel-lined plate.

2. Brown the Short Ribs

Season the short ribs with kosher salt and freshly ground black pepper. Brown the short ribs in the same Dutch oven, then transfer the meat to a separate bowl, retaining any juices.

3. Deglaze with Cognac and Red Wine

Off the heat, pour the Cognac or brandy into the pot, followed by 1/3 cup of red wine. Scrape up the browned bits with a wooden spoon.

4. Cook Aromatics and Tomatoes

Return the pot to the heat and add the onions and fennel, sautéing until tender. Add the garlic, allowing it to infuse. Stir in the diced tomatoes with juices and tomato paste.

5. Simmer the Stew

Add the remaining red wine, beef broth, and the seared short ribs with their juices. Season with salt and pepper, bring to a simmer, cover, and bake in the oven for 1.25 hours.

6. Add Carrots and Potatoes

After the initial baking, add the carrots and Yukon Gold potatoes, cover, and return to the oven for another hour, until the vegetables are tender.

7. Finalize the Stew

Stir in the frozen peas and reserved pancetta, letting the peas warm through. Serve the Ultimate Beef Stew warm.