Description
Ina Garten’s ultimate beef stew brings hearty comfort from classic French countryside cooking. Rich beef chunks slowly simmer with red wine, aromatic herbs, and tender vegetables, creating a soul-warming meal perfect for cold winter nights.
Ingredients
Scale
Meat:
- 3 pounds / 1.36kg boneless short ribs, cut in 1½-inch chunks (4½ pounds / 2.04kg on the bone)
- 4 ounces / 115g small-diced pancetta
Vegetables and Aromatics:
- 2 cups / 300g chopped yellow onions (2 onions)
- 2 cups / 300g chopped fennel, trimmed and cored (1 large bulb)
- 2 tablespoons / 6 cloves minced garlic
- 1 pound / 450g carrots, scrubbed and cut ½-inch thick diagonally
- 1 pound / 450g Yukon Gold potatoes, scrubbed, 1-inch diced
- 10 ounces / 280g frozen peas
- 1 can (14.5-ounce / 411g) diced tomatoes, including the juices
- 2 tablespoons / 30g tomato paste
Liquids and Seasonings:
- 3 tablespoons / 45ml good olive oil
- 2 teaspoons kosher salt / 10g
- 1 teaspoon freshly ground black pepper / 5g
- ¼ cup / 60ml Cognac or brandy
- 1 cup / 240ml hearty red wine (e.g., Côtes du Rhône or Chianti), divided
- 2 cups / 480ml beef broth
Instructions
- Warm the oven to a moderate temperature of 150°C / 300°F, preparing for a slow, even cooking process.
- In a spacious Dutch oven (28-30 centimeters / 11-12 inches), gently render the pancetta in oil over medium heat until it transforms into crispy, golden morsels. Transfer the crisped bits to a paper towel-lined plate, preserving their crunch for later.
- Season the short ribs generously with salt and pepper. Methodically sear the meat in batches, allowing each piece to develop a rich, caramelized exterior. This process takes approximately 5-7 minutes per batch, creating a deep flavor foundation.
- Deglaze the pot with Cognac and a portion of red wine, carefully scraping the intensely flavored browned bits from the bottom of the Dutch oven. Let the liquid simmer briefly to concentrate the flavors.
- Introduce chopped onions and fennel to the pot, sautéing until they become translucent and tender. Add minced garlic for a final minute of aromatic infusion.
- Create the stew’s base by incorporating diced tomatoes, tomato paste, remaining red wine, and beef broth. Nestle the browned short ribs back into the liquid, ensuring they are well-coated with the robust sauce.
- Cover the Dutch oven and transfer to the preheated oven. Allow the stew to braise slowly, developing deep, complex flavors for approximately 1¼ hours.
- After the initial braising, carefully add chunks of carrots and potatoes. Return the pot to the oven for an additional hour, letting the vegetables become meltingly tender and absorb the rich cooking liquid.
- In the final moments of cooking, gently fold in frozen peas and the reserved crispy pancetta. Taste and make final seasoning adjustments to ensure a perfectly balanced dish.
Notes
- Brown meat strategically to lock in rich, deep flavors that transform your entire stew’s taste profile.
- Choose short ribs with marbling for ultimate tenderness, ensuring each bite melts in your mouth with incredible richness.
- Deglaze the pan meticulously, scraping every caramelized morsel to build layers of complex, savory depth.
- Introduce vegetables midway through cooking to preserve their texture and prevent turning into mushy disappointments.
- Season gradually, tasting and adjusting throughout the process to create a perfectly balanced, mouthwatering dish.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1 ½ cups)
- Calories: 400
- Sugar: 6g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg