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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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