Ultimate Beef Stew

foodnetwork.com

Kim

3 tablespoons good olive oil

4 ounces small-diced pancetta

3 pounds boneless short ribs, cut in 1 ½-inch chunks (4 ½ 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

Directions at foodnetwork.com

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