Ina Garten Beef Stew Recipe

Introduction

Ina Garten’s Beef Stew is a comforting, hearty dish perfect for chilly days. With tender chunks of beef slowly cooked in a rich broth, this stew offers layers of deep, savory flavors that will warm you from the inside out.

Ingredients

• 3 lbs beef chuck, cubed
• Kosher salt and pepper
• 3 tbsp olive oil
• 2 yellow onions, chopped
• 4 garlic cloves, minced
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 2 tbsp tomato paste
• 1 cup dry red wine
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes, drained
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp Worcestershire sauce
• Optional: 1½ lbs potatoes, 1 cup mushrooms, 1 cup peas
• Optional roux: 2 tbsp butter + 2 tbsp flour

Instructions

1. Step 1: Preheat your oven to 325°F. Pat the beef cubes dry and season generously with kosher salt and pepper. Heat olive oil in a heavy ovenproof pot over medium-high heat and sear the beef in batches until browned on all sides. Set the browned beef aside.
2. Step 2: In the same pot, sauté the chopped onions, carrots, and celery until softened, about 5-7 minutes. Add the minced garlic and tomato paste, stirring well, and cook for another minute to release the flavors.
3. Step 3: Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly, then add the beef broth, drained diced tomatoes, dried thyme, bay leaves, and Worcestershire sauce. Bring the mixture to a simmer.
4. Step 4: Return the seared beef to the pot. Cover it with a lid and transfer to the preheated oven. Cook for 2½ to 3 hours, until the beef is tender.
5. Step 5: If using, add the potatoes and mushrooms after 1½ hours of cooking. Continue to cook until the beef and vegetables are tender.
6. Step 6: To thicken the stew, melt butter in a small pan and stir in flour to make a roux. Cook for a couple of minutes, then whisk it into the stew and simmer on the stovetop for 5 minutes until thickened.
7. Step 7: Stir in the peas just before serving and remove the bay leaves. Serve the stew warm with crusty bread or over mashed potatoes.

Tips & Variations

• For extra depth, brown the beef in batches without overcrowding the pot to ensure proper caramelization.
• Feel free to swap red wine for beef stock if you prefer a milder flavor.
• Add other root vegetables like parsnips or turnips for a twist.
• If you prefer a thicker stew without roux, mash some cooked potatoes into the liquid.

Storage

Store leftover beef stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, after browning the beef and sautéing the vegetables, you can transfer everything to a slow cooker. Cook on low for 6-8 hours until the beef is tender. Add potatoes and mushrooms halfway through the cooking time if using.

What cut of beef works best for this stew?

Beef chuck is ideal because it becomes tender and flavorful when slow-cooked. Avoid lean cuts as they can become dry or tough in long cooking.

Ina Garten Beef Stew Recipe

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★★★★★

4.7 from 55 reviews

• Author: Simon
• Total Time: 3 hours 10 minutes
• Yield: 6 to 8 servings 1x

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Description

Ina Garten’s Beef Stew is a hearty and comforting dish featuring tender beef chuck slow-cooked with aromatic vegetables, red wine, and herbs. This classic stew is perfect for a cozy meal, blending rich flavors with optional additions like potatoes, mushrooms, and peas for a satisfying, well-rounded dinner.

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Ingredients

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Main Ingredients

• 3 lbs beef chuck, cubed
• Kosher salt and pepper, to taste
• 3 tbsp olive oil
• 2 yellow onions, chopped
• 4 garlic cloves, minced
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 2 tbsp tomato paste
• 1 cup dry red wine
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes, drained
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp Worcestershire sauce

Optional Ingredients

• 1½ lbs potatoes, peeled and chopped
• 1 cup mushrooms, sliced
• 1 cup peas
• Optional roux: 2 tbsp butter and 2 tbsp flour

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Instructions

1. Preheat and Prepare Beef: Preheat your oven to 325°F. Pat the beef chuck cubes dry using paper towels. Season the beef generously with kosher salt and pepper. Heat olive oil in a large heavy-duty pot or Dutch oven over medium-high heat. Sear the beef chunks until browned on all sides, then remove and set aside.
2. Sauté Vegetables: In the same pot, add the chopped onions, carrots, and celery. Cook and stir until the vegetables begin to soften. Add the minced garlic and tomato paste, stirring well to combine and cook for an additional minute to develop the flavors.
3. Deglaze and Add Liquids: Pour in the dry red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to reduce slightly. Add the beef broth, drained diced tomatoes, dried thyme, bay leaves, and Worcestershire sauce. Stir to blend all ingredients.
4. Add Beef and Braise: Return the seared beef to the pot. Cover the pot with a lid and place it in the preheated oven. Let it cook, braising the beef slowly, for 2½ to 3 hours until the beef is tender and the flavors are well developed.
5. Add Optional Vegetables: After about 1½ hours of cooking, if using potatoes and mushrooms, add them to the stew to cook along with the beef for the remaining time in the oven.
6. Thicken Stew (Optional): If you prefer a thicker stew, prepare a roux by melting 2 tablespoons of butter in a small pan and whisking in 2 tablespoons of flour. Stir this roux into the stew and simmer on the stovetop for 5 minutes to thicken.
7. Finish and Serve: Just before serving, stir in the peas. Remove the bay leaves from the stew. Serve warm and enjoy your rich, hearty beef stew.

Notes

• Searing the beef well is key to developing rich flavor and texture.
• If you want a vegetarian variant, omit the beef and use vegetable broth with mushrooms and hearty vegetables.
• The wine adds depth but can be substituted with extra broth if preferred.
• The optional roux is for thickening; you can skip it for a lighter stew.
• Leftovers taste even better the next day as flavors meld.

• Prep Time: 25 minutes
• Cook Time: 2 hours 45 minutes
• Category: Stew
• Method: Baking
• Cuisine: American

Keywords: beef stew, Ina Garten recipe, slow-cooked stew, hearty beef recipe, comfort food, beef chuck stew, red wine stew