Ingredients

• Olive oil
• 4 oz small-diced pancetta
• 3 lbs boneless short ribs (4 1/2 lbs on the bone)
• Kosher salt and freshly ground black pepper
• 1/4 cup Cognac or brandy
• 1 cup hearty red wine, such as a Côtes du Rhône or Chianti, divided
• 2 yellow onions (2 cups)
• 1 large bulb of fennel (2 cups)
• 6 cloves of garlic (2 tablespoons)
• 1 (14.5 oz) can diced tomatoes, including the juices
• 2 tbsp tomato paste
• 2 cups of low-salt beef bone broth, such as College Inn
• 1 lb carrots
• 1 lb Yukon Gold potatoes
• 10 oz frozen peas
• 4 sprigs fresh thyme, tied with kitchen string
• 2 bay leaves

Instructions

Prep

• Dice the pancetta
• Cut boneless short ribs into ~3 chunks for browning.
• Chop the onions and fennel
  • 2 yellow onions
  • 1 large bulb of fennel
• Mince 6 cloves the garlic
• Cut carrots and potatoes (and any other veggies you want to add)
  • 1 lb carrots, cut 1/2 inch thick diagonally
  • 1 lb Yukon Gold potatoes, diced into 1-inch pieces
  • NOTE: you can wait to do this until the stew is in the oven for the first time

Let's Cook!

• Preheat the oven to 300˚ F
• Brown pancetta in Dutch oven over oil. Transfer the pancetta to a plate lined with a paper towel and set aside.
• Season the short ribs with salt and pepper. Brown the meat in 3 batches in the Dutch oven, then transfer to a bowl.
• Deglaze the pan: Off the heat, add 1/4 cup of Cognac and 1/3 cup red wine, scraping up the browned bits. Simmer for 1 minute.
• Add the onions and fennel and sauté until tender
• Add the garlic and cook for one minute
• Stir in the can of tomatoes, 2 tbsp tomato paste, remaining red wine, 2 cups beef broth, seared meat and juices, salt, and pepper. Bring to a simmer.
• ⏲️ Cover and bake for 1 1/4 hours, checking occasionally.
• Stir in the carrots and potatoes
• ⏲️ Cover, and bake for one hour longer, until the vegetables and meat are tender.
• Just before serving, stir in the peas and pancetta.
• Salt to taste for seasonings and serve hot in large, shallow bowls