Beef Stew (Ina Garten)

Beef stew is the quintessential winter comfort food. I've ramped up the flavours by using boneless short ribs instead of the usual chuck, plus lots of full-bodied red wine and cognac for the sauce. This is definitely the most satisfying beef stew I've ever made.

3 Tbsp. extra-virgin olive oil
4 oz pancetta, diced small
3 lbs short ribs, boneless, cut in 1½" chunks (4½ lbs on the bone)
kosher salt
black pepper, freshly ground
¼ cup cognac or brandy
1 cup hearty red wine, such as Côtes du Rhône or Chianti, divided
2 cups yellow onions, chopped (about 2 onions)
2 cups fennel, trimmed, cored, chopped (about 1 large bulb)
2 Tbsp. garlic, minced (about 6 cloves)
1 (14½ oz) can diced tomatoes, including juices
2 Tbsp. tomato paste
2 cups beef broth, such as College Inn
1 lb carrots, scrubbed and cut ½" thick diagonally
1 lb Yukon Gold potatoes, scrubbed, cut into 1" cubes
10 oz frozen peas

Preheat oven to 300°F (150°C/130°C fan, Gas Mark 2).

Cook Pancetta and Brown Meat:
Heat oil in large 11-12" Dutch oven over medium heat. Add pancetta and cook for 4-5 minutes, until browned. With slotted spoon, transfer pancetta to plate lined with paper towel and set aside.

Meanwhile, season short ribs all over with 2 tsp. of salt and 1 tsp. of pepper. Brown half the meat in Dutch oven over medium heat, turning occasionally, for 5-7 minutes, until browned on all sides.

Transfer meat to bowl and brown second batch. (Don't cook them all in one batch or they won't brown.) Transfer second batch to bowl and set aside.

Make the Stew:
Off the heat, add cognac and ⅓ cup of wine to pot, scraping up any browned bits, then simmer over medium heat for 1 minute.

Add onions and fennel and sauté, stirring occasionally, for 7-8 minutes, until vegetables are tender. Add garlic and cook for 1 minute.

Stir tomatoes and tomato paste into vegetables. Add remaining ⅔ cup of wine, beef broth, seared meat (and juices), 2 tsp. of salt and 1 tsp. of pepper. Bring to a simmer, cover and bake for 1¼ hours, checking occasionally to be sure liquid is simmering.

Add Vegetables To the Stew:
Degrease stew, if necessary. Stir in carrots and potatoes, cover and bake for 1 more hour, until vegetables and meat are very tender when tested with a fork.

Just before serving, stir in the peas and pancetta, taste for seasonings, and serve hot in large, shallow bowls.

Makes 6-8 servings.