Description
Make this classic, hearty beef stew in the oven for a tender and flavorful family meal.
Ingredients
Scale
- 3 tablespoons good olive oil
- 4 ounces small-diced pancetta
- 3 pounds boneless short ribs, cut in 1½-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 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 cups chopped fennel, trimmed and cored
- 2 tablespoons minced garlic
- 1 (14.5-ounce) can diced tomatoes, including the juices
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 pound carrots, scrubbed and cut ½ inch thick diagonally
- 1 pound Yukon Gold potatoes, scrubbed, 1-inch diced
- 10 ounces frozen peas
Instructions
- Preheat the oven to 300 degrees.
- Heat the oil in a large Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. Transfer the pancetta to a plate lined with a paper towel and set aside.
- Season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. Transfer the second batch to the bowl and set aside.
- Off the heat, add the Cognac and ¹⁄₃ cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute.
- Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
- Stir the tomatoes and tomato paste into the vegetables. Add the remaining ²⁄₃ cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt, and 1 teaspoon pepper. Bring to a simmer, cover, and bake for 1¼ hours, checking occasionally to be sure the liquid is simmering.
- Degrease the stew, if necessary. Stir in the carrots and potatoes, cover, and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork.
- Just before serving, stir in the peas and pancetta, taste for seasonings, and serve hot in large, shallow bowls.
Notes
- If you do not have short ribs, you can use 3 pounds of beef stew meat cut into 1½-inch chunks instead.
- If you do not have Cognac or brandy, you can substitute with an additional ¼ cup of red wine.
- Prep Time: 25 min
- Cook Time: 2 hours 45 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 650
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 40
- Cholesterol: 120
Keywords: comfort beef stew, beef stew, slow cooker beef stew, easy beef stew, family dinner, hearty meal, classic stew