Author Adapted by Pam - For the Love of Cooking / Original Ina Garten - Modern Comfort Food
Equipment
Large Dutch oven
Ingredients
1-2tbspolive oil, to taste
4ozpancetta, small-diced
3lbsboneless short ribs, cut into 1½-inch chunks, excess fat removed
Sea salt and freshly cracked black pepper, to taste
1¼cuphearty red wine, divided
2cupsyellow onion, chopped (about 2 small)
1cupfennel, diced
6largecloves of garlic, minced
2tbsptomato paste
1(15 oz)can of whole tomatoes, diced
2cupsbeef broth, more if needed
1lbcarrots, peeled & cut into ½-inch thick pieces
1lbYukon gold potatoes, scrubbed & cut into 1-inch pieces
½cupfrozen peas
Instructions
Preheat the oven to 300 degrees.
Heat the oil in a large Dutch oven over medium-high heat. Add the pancetta and cook, stirring often, for 4-5 minutes or until caramelized and the fat has rendered down. Remove from the Dutch oven with a slotted spoon and place on a paper towel to drain; set aside until needed.
Meanwhile, season the short ribs all over with sea salt and freshly cracked pepper, to taste. Add half of the beef to the hot Dutch oven and cook, turning occasionally, for 5-7 minutes, until browned on all sides. Transfer to a bowl and set aside.
Add the remaining beef to the hot Dutch oven and cook, turning occasionally, for 5-7 minutes, until browned on all sides. Transfer to the bowl and set aside until needed.
Add the red wine to the hot Dutch oven and scrape up any browned bits, then simmer for 1 minute.
Add the onions and fennel then season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally, for 7-8 minutes, until the vegetables are tender.
Add the garlic and cook, stirring constantly, for 30 seconds.
Add the tomato paste and cook, stirring constantly, for 30 seconds.
Add the tomato paste and cook, stirring constantly, for 30 seconds. Add the tomatoes and their juices, seared beef and their juices, beef broth, and the remaining red wine, and season with sea salt and freshly cracked pepper, to taste; bring to a simmer.
Cover with a lid and place into the oven for 1½-2 hours, checking occasionally to be sure the liquid is simmering. Side Note: If the liquid runs low, add more beef broth.
Remove from the oven and degrease the stew, if necessary.
Stir in the carrots and potatoes, cover, and bake for 1 hour longer, until the vegetables and meat are very tender.
Just before serving, stir in the peas and pancetta. Taste for seasoning and serve with hot crusty bread. Enjoy.