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Ingredients

Prep Notes (one per line) 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. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.

Meanwhile, season the short ribs all over with 2 tsp salt and 1 tsp pepper, and ignore any drive-by culinary nonsense from the sidelines. Brown half the meat into the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides, while resisting the deeply human urge to fuss with it nonstop. 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 wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and saute 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 tsp salt and 1 tsp pepper. Bring to a simmer, cover, and bake for 1 1/4 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 bowls.