"3 pounds boneless short ribs, cut in 1½-inch chunks (4½ pounds on the bone) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper ¼ cup Cognac or brandy 1 cup hearty red wine (e.g., 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 / 6 cloves minced garlic 1 can (14.5-ounce) diced tomatoes, including the juices 2 tablespoons tomato paste"
"Add the pancetta and cook for 4-5 minutes until browned. Use a slotted spoon to transfer the pancetta to a plate lined with a paper towel. Set aside. Brown the short ribs: Season the short ribs with 2 teaspoons of salt and 1 teaspoon of pepper. In batches, brown half of the short ribs in the Dutch oven, turning occasionally for 5-7 minutes until browned on all sides. Transfer to a bowl and repeat with the remaining meat. Set aside."
Hearty beef stew combines pancetta and boneless short ribs seasoned with salt and pepper, plus Cognac, red wine, diced tomatoes, tomato paste, and beef broth. Yellow onions, fennel, and garlic provide aromatic base. Carrots and Yukon Gold potatoes are added for body, and frozen peas finish the dish. The method calls for preheating the oven to 150°C/300°F, browning pancetta and meat, deglazing the pot with Cognac and wine, sautéing the vegetables, then building the stew with liquids and meat. The stew is braised slowly until the meat is tender, requires about three hours total, and serves up to six people.
Read at Alternative Medicine Magazine
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