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Ina Garten Beef Stew

Comforting Ina Garten Beef Stew That's Perfect for Chilly Nights

This Ina Garten Beef Stew is rich, hearty, and a true crowd-pleaser, perfect for chilly nights.
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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 Choose well-marbled cuts to ensure tenderness and rich flavor.
  • Kosher Salt and Pepper Adjust to taste for enhanced flavor.
  • 3 tbsp Olive Oil Great for browning beef and sautéing vegetables; feel free to substitute with vegetable oil.
  • 2 Yellow Onions, chopped Adds a sweet and deep flavor to the stew.
  • 4 Garlic Cloves, minced Fresh garlic provides a wonderful aromatic essence.
  • 1 cup Carrots, chopped Offers sweetness and color, making the stew visually appealing.
  • 1 cup Celery, chopped Contributes to the stew's foundational flavor profile.
  • 2 tbsp Tomato Paste Thickens the sauce while adding umami deliciousness.
  • 1 cup Dry Red Wine Elevates flavor complexity; replace it with extra beef broth for alcohol-free.
  • 4 cups Beef Broth The heart of the stew; opt for low-sodium if watching salt intake.
  • 1 can Diced Tomatoes, drained Adds moisture and a touch of acidity.
  • 1 tsp Dried Thyme Infuses an herbal note.
  • 2 Bay Leaves Imparts depth to the flavor.
  • 1 tsp Worcestershire Sauce Adds a tangy richness to enhance flavor.
Optional Additions
  • 1½ lbs Potatoes Makes the stew heartier; can be left out for a lighter dish.
  • 1 cup Mushrooms Adds earthy flavor and wonderful texture.
  • 1 cup Peas Stir these in during the last moments for color and sweetness.
  • 2 tbsp Roux (2 tbsp butter + 2 tbsp flour) Helps thicken the stew; use gluten-free flour for an option.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C).
  2. In a large Dutch oven, heat 3 tablespoons of olive oil over medium heat. Brown the beef cubes in batches for 4-5 minutes per side, then transfer to a plate.
  3. Sauté the chopped onions and minced garlic for 3-4 minutes until translucent.
  4. Add chopped carrots and celery, cooking for an additional 3-4 minutes.
  5. Mix in 2 tablespoons of tomato paste, then add 1 cup of dry red wine, scraping the pot. Follow with 4 cups of beef broth and 1 can of diced tomatoes. Add 1 teaspoon of dried thyme and 2 bay leaves.
  6. Return the browned beef to the pot, cover, and transfer to the oven to cook for 2-3 hours.
  7. Optional: Add potatoes, mushrooms, or peas during the last 30 minutes of cooking.
  8. Once cooked, remove the bay leaves, adjust the seasoning, and serve with bread or salad.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Browning beef in batches maximizes flavor. For thicker stew, make a roux. Fresh herbs enhance flavor before serving. Can be made on the stovetop if needed.

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