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Ina Garten Beef Stew

Ina Garten Beef Stew: Your Ultimate Comfort Food Delight

Experience the warmth of Ina Garten Beef Stew, a hearty dish perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 3 lbs beef chuck Provides rich flavor and tenderness when braised.
  • Kosher salt Essential for seasoning, enhancing overall flavor.
  • black pepper Essential for seasoning, enhancing overall flavor.
  • 3 tbsp olive oil Used for browning the meat, adding depth of flavor.
  • 2 yellow onions, chopped Contributes sweetness and aroma.
  • 4 garlic cloves, minced Offers a pungent, aromatic base.
  • 1 cup carrots, chopped Adds sweetness and color.
  • 1 cup celery, chopped Provides a savory base and crunch.
  • 2 tbsp tomato paste Adds richness and umami.
  • 1 cup dry red wine Deepens the flavor; can be replaced with more broth for non-drinkers.
  • 4 cups beef broth The liquid base of the stew, bringing everything together.
  • 1 can (14.5 oz) diced tomatoes, drained Adds acidity and texture.
  • 1 tsp dried thyme Infuses earthy flavor.
  • 2 bay leaves Enhances the savory aroma of the stew.
  • 1 tsp Worcestershire sauce Adds additional depth and complexity.
Optional Add-ins
  • 1½ lbs potatoes Versatile and hearty for added texture.
  • 1 cup mushrooms Enriches the stew with an earthy flavor.
  • 1 cup peas Adds a pop of color and sweetness.
For Thickening (Optional Roux)
  • 2 tbsp butter Helps create a rich base for thickening.
  • 2 tbsp flour Use gluten-free flour for a gluten-free option!

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Ina Garten Beef Stew
  1. Preheat your oven to 325°F (163°C).
  2. Season 3 pounds of beef chuck generously with kosher salt and pepper. In your Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the beef chunks, browning them on all sides for about 4-5 minutes.
  3. Remove the beef from the pot and add the chopped onions and minced garlic, stirring for about 3-4 minutes until they soften.
  4. Stir in 1 cup each of chopped carrots and celery into the pot, cooking for an additional 2-3 minutes.
  5. Mix in 2 tablespoons of tomato paste, then pour in 1 cup of dry red wine. Follow with 4 cups of beef broth.
  6. Return the browned beef to the pot, then add the drained diced tomatoes, dried thyme, bay leaves, and Worcestershire sauce. Stir everything well.
  7. Mix in the optional ingredients if desired: 1½ pounds of potatoes, 1 cup of mushrooms, and 1 cup of peas.
  8. Bring the mixture to a gentle simmer over medium heat. Once it starts bubbling, cover the pot and transfer it to the oven. Let it bake for 2-3 hours.
  9. For a thicker stew, prepare a roux by melting 2 tablespoons of butter in a separate pan and whisking in 2 tablespoons of flour until smooth. Stir this mixture into the stew before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 40gFat: 20gSaturated Fat: 8gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 120IUVitamin C: 10mgCalcium: 60mgIron: 4mg

Notes

Ensure the meat is well-browned before simmering to lock in flavors. Adjust wine if necessary with beef broth. Check tenderness and adjust seasonings before serving.

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