Barefoot Contessa | Ultimate Beef Stew | Recipes

Ingredients

• 3 tablespoons good olive oil
• 4 ounces small-diced pancetta (see note)
• 3 pounds boneless short ribs, cut in 1½-inch chunks (4½ pounds on the bone)
• Kosher salt and freshly ground black pepper
• ¼ 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