Ultimate Beef Stew

This hearty beef stew recipe creates a delicious and comforting dinner that takes about 3 hours to prepare and can serve up to 6 people.

How to make Ultimate Beef Stew

Ingredients

• 3 tablespoons good olive oil
• 4 ounces small-diced pancetta
• 3 pounds boneless short ribs, cut in 1½-inch chunks (4½ pounds on the bone)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• ¼ cup Cognac or brandy
• 1 cup hearty red wine (e.g., Côtes du Rhône or Chianti), divided
• 2 cups chopped yellow onions (2 onions)
• 2 cups chopped fennel, trimmed and cored (1 large bulb)
• 2 tablespoons / 6 cloves minced garlic
• 1 can (14.5-ounce) diced tomatoes, including the juices
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 pound carrots, scrubbed and cut ½-inch thick diagonally
• 1 pound Yukon Gold potatoes, scrubbed, 1-inch diced
• 10 ounces frozen peas

Directions

1. Preheat the oven: Preheat your oven to 150°C / 300°F.
2. Cook the pancetta: Heat the oil in a large Dutch oven (11-12 inches) over medium heat. Add the pancetta and cook for 4-5 minutes until browned. Use a slotted spoon to transfer the pancetta to a plate lined with a paper towel. Set aside.
3. Brown the short ribs: Season the short ribs with 2 teaspoons of salt and 1 teaspoon of pepper. In batches, brown half of the short ribs in the Dutch oven, turning occasionally for 5-7 minutes until browned on all sides. Transfer to a bowl and repeat with the remaining meat. Set aside.
4. Deglaze the pot: Off the heat, add the Cognac and ⅓ cup of the red wine to the pot. Scrape up any browned bits from the bottom and simmer over medium heat for 1 minute.
5. Cook the vegetables: Add the onions and fennel to the pot. Sauté for 7-8 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 1 minute.
6. Build the stew: Stir in the diced tomatoes and tomato paste. Add the remaining ⅔ cup / 160ml of red wine, beef broth, browned short ribs (with juices), 2 teaspoons salt, and 1 teaspoon pepper. Bring the mixture to a simmer.
7. Braise the stew: Cover the pot and place it in the preheated oven. Cook for 1¼ hours, checking occasionally to ensure the liquid is simmering.
8. Add carrots and potatoes: Remove the pot from the oven and degrease the stew if necessary. Stir in the carrots and potatoes, cover, and return to the oven. Cook for an additional hour until the vegetables and meat are tender.
9. Finish with peas and pancetta: Just before serving, stir in the frozen peas and reserved pancetta. Taste and adjust seasoning if necessary. Serve hot in large, shallow bowls.