Categories: Soup
Ingredients
- 3 tbsp olive oil
- 4 oz. small-diced pancetta
- 3 lbs. boneless short rubs, cut in 1 1/2-inch chunks (4.5 lbs on the bone)
- Kosher salt and black pepper
- 1/4 cup Cognac or brandy
- 1 cup hearty red wine, such as Chianti, divided
- 2 cups chopped yellow onions (2)
- 2 cups chopped fennel, trimmed and cored (1 large bulb)
- 2 tbsp minced garlic (6 cloves)
- 14.5 oz. can diced tomatoes, including the juices
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 lb. carrots, scrubbed and cut 1/2-inch thick diagonally
- 1 lb. Yukon Gold potatoes, scrubbed, 1-inch diced
- 10 oz. frozen peas
Directions
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eheat oven to 300.
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Heat the oil in a large Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
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Meanwhile, season the short ribs all over with 2 tsp salt and 1 tsp pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. Transfer the second batch to the bowl and set aside.
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Off the heat, add the Cognac and 1/2 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and saute, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
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Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup wine, the beef broth, the seared meat (and juices), 2 tsp salt and 1 tsp pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
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Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the veggies 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.