Short Rib Beef Stew | The Millennial Chef

Ingredients

• 8 ounces chopped pancetta
• Flour
• 3-4 pounds boneless short ribs
• 1 tablespoon unsalted butter
• 2 shallots, roughly chopped
• 3 carrots, cut into 1/2 inch rounds
• 2 parsnips, cut into 1/2 inch rounds
• 2 celery stalks, roughly chopped
• 1 fennel bulb, roughly chopped
• 1/2 pound cremini mushrooms, quartered
• 4 cloves of garlic, whole
• 1 tablespoon tomato paste
• 1 1/2 cups dry red wine
• 1/2 cup cognac or sherry
• 1 small can of tomato soup
• 3 sprigs fresh thyme
• 1 tablespoon fresh rosemary
• 2 bay leaves
• 4 cups low sodium beef broth
• 1 pound baby gold potatoes, halved
• Salt and pepper to taste