Ultimate Beef Stew | Connecticut Public

Name: Ultimate Beef Stew | Connecticut Public
Ingredients: 3 tablespoons good olive oil; 4 ounces small-diced pancetta ((Note: Citterio makes a 4-ounce package of perfectly diced pancetta.)); 3 pounds boneless short ribs, (cut in 1½-inch chunks (4½ pounds 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 cups chopped yellow onions ((2 onions)); 2 cups chopped fennel, trimmed and cored ((1 large bulb)); 2 tablespoons minced garlic ((6 cloves)); 1 (14.5-ounce) can diced tomatoes, (including the juices); 2 tablespoons tomato paste; 2 cups beef broth, (such as College Inn); 1 pound carrots, (scrubbed and cut ½ inch thick diagonally); 1 pound Yukon Gold potatoes, (scrubbed, 1-inch diced); 10 ounces frozen peas

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Beef stew is the quintessential winter comfort food but I usually find it boring. I kept the classic vegetables like potatoes, carrots, and peas but ramped up the flavor of the stew by using boneless...

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Ingredients

3 tablespoons good olive oil
4 ounces small-diced pancetta ((Note: Citterio makes a 4-ounce package of perfectly diced pancetta.))
3 pounds boneless short ribs, (cut in 1½-inch chunks (4½ pounds 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 cups chopped yellow onions ((2 onions))
2 cups chopped fennel, trimmed and cored ((1 large bulb))
2 tablespoons minced garlic ((6 cloves))
1 (14.5-ounce) can diced tomatoes, (including the juices)
2 tablespoons tomato paste
2 cups beef broth, (such as College Inn)
1 pound carrots, (scrubbed and cut ½ inch thick diagonally)
1 pound Yukon Gold potatoes, (scrubbed, 1-inch diced)
10 ounces frozen peas