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Ina Garten Beef Stew

Ina Garten Beef Stew recipe
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Ina Garten’s Beef Stew is a slow-braised dish featuring chuck roast that is seared, then simmered in red wine, beef broth, and aromatic vegetables. The long cooking time allows the flavors to meld together, creating a rich, deeply satisfying stew with fork-tender beef and a silky sauce.

Ingredients

Scale

For the Stew:

  • 3 pounds beef chuck, cut into 1½-inch cubes
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 yellow onions, chopped
  • 4 cloves garlic, minced
  • 1 cup carrots, peeled and cut into chunks
  • 1 cup celery, chopped
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (such as Cabernet Sauvignon)
  • 4 cups beef broth (homemade or high-quality store-bought)
  • 1 (14.5-ounce) can diced tomatoes, drained
  • 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
  • 2 bay leaves
  • 1 teaspoon Worcestershire sauce

For Thickening (Optional):

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour

For Additional Flavor:

  • 1 cup frozen peas (optional)
  • 1½ pounds small Yukon Gold potatoes halved
  • 1 cup mushrooms, sliced

Instructions

Step 1: Prepare and Sear the Beef

  • Preheat the oven – Set to 325°F (165°C).
  • Season the beef – Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
  • Sear the meat – In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef in batches for 4-5 minutes per side, until browned. Transfer to a plate and set aside.

Step 2: Sauté the Vegetables

  • Cook the onions, carrots, and celery – In the same pot, add the chopped onions, carrots, and celery. Cook over medium heat for 5-7 minutes, stirring occasionally until softened.
  • Add garlic and tomato paste – Stir in the garlic and tomato paste, cooking for 1 minute to enhance the flavors.

Step 3: Deglaze and Build the Braising Liquid

  • Deglaze with red wine – Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.
  • Add remaining ingredients – Stir in beef broth, diced tomatoes, thyme, bay leaves, and Worcestershire sauce. Bring to a simmer.

Step 4: Slow Cook the Beef Stew

  • Return the beef to the pot – Nestle the browned beef cubes into the braising liquid.
  • Cover and roast – Place the lid on the Dutch oven and transfer to the preheated oven. Cook for 2 ½ to 3 hours, or until the beef is fork-tender and the broth has thickened.

Step 5: Add Potatoes and Mushrooms (Optional)

  • Add potatoes and mushrooms – After 1½ hours, stir in the potatoes and mushrooms. Continue cooking for the remaining time until they are tender.

Step 6: Thicken the Sauce (Optional)

  • Make a roux – In a small pan, melt 2 tablespoons butter and whisk in 2 tablespoons flour, cooking for 1 minute.
  • Stir into the stew – Mix the roux into the stew and let it simmer for 5 minutes, stirring until thickened.

Step 7: Finish and Serve

  • Add frozen peas – Stir in peas 5 minutes before serving for a pop of color and sweetness.
  • Remove bay leaves – Discard before serving.
  • Serve warm – Garnish with fresh parsley and enjoy!

Find it online: https://inagartencooks.com/ina-garten-beef-stew/