Perfect beef stew

Ingredients:

• 1.3 kg boneless beef short ribs, cut into 4 cm pieces (2 kg with bones)
• 3 tbsp. l. olive oil
• 110 g pancetta, cut into small cubes
• 1/4 cup cognac or brandy
• 1 cup rich red wine, such as Cotes du Rhone or Chianti, divided
• 2 cups chopped onion (2 heads)
• 2 cups chopped fennel, greens and core removed (1 large root)
• 2 tbsp. minced garlic (6 cloves)
• 1 can (400 g) of canned chopped tomatoes with juices
• 2 tbsp tomato paste
• 2 cups beef broth
• 450 g carrots, wash and cut diagonally into 1 cm pieces.
• 450 g of potatoes, wash with a brush and cut into 2 cm pieces.
• 280 g frozen green peas

Preparation:

1. Preheat oven to 150°C.
2. Heat olive oil in a large 27-30 cm (11-12 in) Dutch oven over medium heat. Add the pancetta and cook for 4-5 minutes, until golden brown. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate and set aside.
3. Meanwhile, sprinkle the ribs on all sides with 2 teaspoons of salt and 1 teaspoon of black pepper. In a Dutch oven over medium heat, brown half the meat, turning occasionally, for 5-7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second portion. Don't brown all of the meat at once, or the crust won't be crispy! Transfer the second portion of beef to a bowl and set aside.
4. Turn off the heat, add the cognac and 1/3 cup of wine to the pan, scraping up any browned bits from the bottom, then cook over medium heat for 1 minute. Add the onion and fennel and cook, stirring occasionally, for 7-8 minutes, until the vegetables are tender. Add the garlic and cook for 1 minute.
5. Combine the tomatoes and tomato paste with the vegetables. Add the remaining 2/3 cup wine, beef broth, browned meat (and any juices), 2 teaspoons salt, and 1 teaspoon black pepper. Bring to a boil, cover, and place in the oven. Simmer for 1 hour 15 minutes, checking occasionally to ensure the liquid remains simmering.
6. Skim off any fat from the surface if necessary. Add the carrots and potatoes to the meat, cover, and bake for another hour, until the vegetables and meat are very tender when pierced with a fork. Just before serving, add the green peas and pancetta, taste, add salt if desired, and serve the stew hot in large shallow bowls.