Ina Garten Beef Stew Recipe
Warm Up with Ina Garten’s Beef Stew Recipe
Ever had a beef stew that smells so good it practically pulls you into the kitchen? Ina Garten’s Beef Stew is one of those dishes. It’s simple yet rich in flavor, with tender beef simmered to perfection and a medley of veggies that make your taste buds sing. Plus, it’s perfect for cozy nights in or entertaining friends, all while being easy to whip up!
Why Make This Recipe
Why do people rave about this stew?
- Easy Cleanup: One pot is all you need for this hearty dish. That means more time enjoying your meal and less time scrubbing pots. Win-win!
- Family-Friendly: It’s packed with veggies and protein, ideal for even the pickiest eaters. Who doesn’t want their kids to taste something homemade instead of nuggets?
- Flavor Explosion: After a long simmer, every bite is loaded with savory goodness. Seriously, it’s like a warm hug in a bowl!
Ingredients
You don’t need fancy stuff — just these basics!
- 3 lbs beef chuck, cubed
- Kosher salt and pepper
- 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: 1½ lbs potatoes, diced
- Optional: 1 cup mushrooms, sliced
- Optional: 1 cup peas
- Optional roux: 2 tbsp butter + 2 tbsp flour
Directions
Ready to dive in? Follow these simple steps for a beef stew that’ll have your friends begging for the recipe.
- Preheat your oven to 325°F.
- Pat the beef dry and season with salt and pepper. Sear it in olive oil until browned and then set aside.
- Toss in onions, carrots, and celery to sauté in the same pot, making sure they get nice and soft.
- Add in garlic and tomato paste and cook for another minute.
- Deglaze the pot with dry red wine, scraping up those delicious bits stuck to the bottom.
- Pour in beef broth, diced tomatoes, thyme, bay leaves, and Worcestershire sauce, and let it simmer for a few.
- Return the beef back into the mix, cover, and let it cook in the oven for 2½–3 hours.
- If you’re going for it, add in that potatoes and mushrooms after 1½ hours of cooking.
- If you like a thicker stew, make a quick roux by melting butter and whisking in flour, then incorporate it back into the stew and simmer for 5 minutes.
- Stir in the peas just before serving, then remove the bay leaves and enjoy warm!
How to Make Ina Garten Beef Stew Recipe (Overview)
Making this beef stew feels like a cozy evening with a warm blanket and a good book. Start by browning the beef to lock in those juices; don’t skip this step—it makes all the difference! Next, sauté your veggies for that aromatic flair, and be sure to deglaze with wine to capture all those juices! This layers the flavor beautifully. Finally, throw it in the oven and let your home be filled with delicious scents while you relax.
How to Serve Ina Garten Beef Stew Recipe
Serve this stew in deep, rustic bowls to highlight its hearty nature! The rich, chunky beef, vibrant veggies, and aromatic broth combined create a dish that’s visually stunning and comforting. Consider pairing it with crusty bread for dunking or a simple green salad to balance the meal. The warmth and aroma of the stew will beckon everyone to the table!
How to Store Ina Garten Beef Stew Recipe
This stew is like a fine wine; it just gets better with age! Store it in the fridge for up to 4 days. Want to keep it longer? Freeze it for up to 3 months. When it’s time to eat, reheat it on the stovetop over medium heat, adding a splash of broth if it’s too thick.
Tips to Make Ina Garten Beef Stew Recipe
- Choose Your Cut Wisely: Beef chuck is ideal for stewing, but you can swap it out for brisket or round if that’s what you have on hand.
- Herbs Matter: Fresh herbs like rosemary or parsley can really elevate the flavor. Add them in the last half hour of cooking for a burst of freshness.
- Experiment with Veggies: Toss in whatever veggies you love—parsnips or butternut squash could add a nice twist!
- Roux for Thickness: If you prefer a thicker stew, don’t forget that optional roux. It makes for a velvety finish.
Variation
Craving something a bit different? Make it vegan by substituting the beef with hearty mushrooms or lentils and using vegetable broth instead of beef broth. Add some smoked paprika for a hint of smokiness to keep those flavors bold and exciting!
FAQs
Can I make this stew ahead of time?
Absolutely! In fact, making it a day ahead enhances the flavors. Just reheat before serving!
What can I use instead of red wine?
You can substitute the wine with more beef broth or grape juice if you want to skip alcohol.
Can I freeze Ina Garten Beef Stew?
Yes, it freezes beautifully! Just make sure to cool it completely before transferring it to airtight containers.
📌 Pin this recipe for your next cozy dinner night!
Beef Stew
Ingrédients
Method
- Preheat your oven to 325°F.
- Pat the beef dry and season with salt and pepper. Sear it in olive oil until browned and then set aside.
- Toss in onions, carrots, and celery to sauté in the same pot until soft.
- Add garlic and tomato paste and cook for another minute.
- Deglaze the pot with dry red wine, scraping up bits stuck to the bottom.
- Pour in beef broth, diced tomatoes, thyme, bay leaves, and Worcestershire sauce. Let it simmer for a few minutes.
- Return the beef back into the mix, cover, and let it cook in the oven for 2½–3 hours.
- If using optional ingredients, add potatoes and mushrooms after 1½ hours of cooking.
- For a thicker stew, make a roux by melting butter and whisking in flour. Incorporate into the stew and simmer for 5 minutes.
- Stir in peas just before serving, then remove the bay leaves and enjoy warm.
