Christmas Eve Beef Stew Recipe 425

Steps:

• Preheat the oven to 300˚ F.
• Heat the oil in a large (11- to 12-inch) 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 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. (Don't cook them all in one batch or they won't brown!) 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 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, shallow bowls.

Steps:

• Preheat oven to 375°F. Season the beef liberally with the salt and pepper. Heat the oil in the Dutch oven over medium-high heat. Add the beef and cook, stirring as needed, until browned on all sides, about 2 minutes per side. Transfer to a plate. Discard any excess oil from the pan and return to medium-high heat. Add the onions and celery and cook until soft, about 3 minutes. Add the wine and stir, scraping the bottom and sides with a wooden spoon. Stir in the stock, thyme, rosemary and marjoram. Return the meat and any juices that have collected to the pot. Add the potatoes and carrots, then cover and bake for 3 hours. Stir in the peas and bake for 1 hour. Season to taste with salt and pepper.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram; stir in red wine. Place the lid on the Dutch oven.
• Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.