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Ina Garten Beef Stew Recipe

Ina Garten Beef Stew Recipe: Cozy Comfort Food Bliss

This Ina Garten Beef Stew Recipe is a perfect comfort food packed with flavor and warmth for any chilly evening.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 3 lbs beef chuck Provides a rich protein base; feel free to use brisket for a unique flavor.
  • Kosher salt and pepper Essential for seasoning; adjust amounts to suit your palate.
  • 3 tbsp olive oil Perfect for sautéing vegetables and browning beef; canola oil is a fine substitute.
  • 2 yellow onions, chopped Adds natural sweetness and depth; shallots can work well for a milder flavor.
  • 4 cloves garlic, minced Infuses aromatic flavor; garlic powder (1 teaspoon) can be used if you're in a pinch.
  • 1 cup carrots, chopped Provides sweetness and color; frozen carrots make for a convenient alternative.
  • 1 cup celery, chopped Introduces a touch of earthiness; you may omit it if not a fan.
  • 2 tbsp tomato paste Deepens flavor and adds brightness; canned tomatoes can substitute for a milder taste.
  • 1 cup dry red wine Enhances the stew's flavor complexity; for a non-alcoholic option, use beef broth.
  • 4 cups beef broth Serves as the hearty base; opt for low-sodium for a healthier approach.
  • 1 can (14.5 oz) diced tomatoes, drained Adds acidity and body; fresh tomatoes are great if available.
  • 1 tsp dried thyme Brings in herbal notes; feel free to replace it with 3 tsp of fresh thyme.
  • 2 bay leaves Infuses an aromatic flavor; remember to discard them before serving.
  • 1 tsp Worcestershire sauce Introduces umami depth; soy sauce can be used as an alternative.
Optional Additions
  • 1½ lbs Yukon Gold potatoes Adds substance; any waxy potato works if you can't find these.
  • 1 cup mushrooms Enhances the umami flavor; skip if you prefer a mushroom-free stew.
  • 1 cup peas Adds sweetness and color; frozen peas are perfectly acceptable.
  • 2 tbsp butter For making roux; skip for a gluten-free version.
  • 2 tbsp flour For making roux; skip for a gluten-free version.

Equipment

  • Cast Iron Dutch Oven

Method
 

Cooking Steps
  1. Preheat your oven to 325°F (163°C). Have a cast-iron Dutch oven ready on the stovetop.
  2. Season 3 lbs of beef chuck generously with kosher salt and pepper. Heat 3 tablespoons of olive oil over medium-high heat and brown the beef in batches for 4-5 minutes, then set aside.
  3. Sauté chopped onions in the same pot until softened (5-7 minutes). Stir in minced garlic, carrots, and celery, cooking for another 4-5 minutes.
  4. Mix in 2 tablespoons of tomato paste, stir for 1-2 minutes, then pour in 1 cup of dry red wine, scraping the pot to loosen browned bits. Cook for 2-3 minutes.
  5. Return the beef to the pot and add beef broth, diced tomatoes, thyme, bay leaves, and Worcestershire sauce. Stir and simmer for 5 minutes before covering.
  6. Cover the pot tightly and transfer to the oven to cook for 2.5 to 3 hours until the beef is tender.
  7. If adding optional vegetables, toss in Yukon Gold potatoes, mushrooms, or peas during the last 30 minutes of cooking.
  8. For thickening, prepare a roux with butter and flour, cook for 1-2 minutes, then stir into the stew and cook for another 10-15 minutes.
  9. Remove the bay leaves before serving and adjust seasoning with extra salt or pepper as needed.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 20mg

Notes

This Ina Garten Beef Stew Recipe is sure to provide you with a comforting and delicious meal that warms both the heart and soul. Enjoy every delicious bite!

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