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Ina Garten Beef Stew

Ina Garten beef stew is slowly baked in a Dutch oven until the beef and vegetables are fork-tender. Red wine, beef broth, and herbs build a rich broth, with peas stirred in just before serving.
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Prep Time 25 minutes
Cook Time 3 hours 2 minutes
Resting 10 minutes
Total Time 3 hours 37 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 2 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 0.33 cup all-purpose flour
  • 0.25 cup olive oil
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 3 cloves garlic minced
  • 1 tsp thyme dried
  • 2 bay leaves
  • 1 lb carrots peeled and cut into 1-inch chunks
  • 1 lb potatoes Yukon Gold, cut into 1 1/2-inch chunks
  • 1 onion large yellow, cut into 1-inch chunks
  • 1 cup peas frozen

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 300°F.
  2. Pat the beef dry.
  3. Season the beef with the salt and pepper.
  4. Toss the beef with the flour to coat, shaking off excess.
  5. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  6. Brown the beef in 3 batches, turning to brown all sides, about 8 minutes per batch.
  7. Transfer the beef to a plate.
  8. Pour the wine into the Dutch oven and scrape up the browned bits.
  9. Simmer for 3 minutes.
  10. Stir in the beef broth, tomato paste, garlic, thyme, and bay leaves.
  11. Return the beef and any accumulated juices to the pot.
  12. Bring the liquid to a simmer.
  13. Cover the pot and bake for 1 1/2 hours.
  14. Stir in the carrots, potatoes, and onion.
  15. Cover and bake for 45 to 60 minutes, until the beef and vegetables are fork-tender.
  16. Stir in the peas.
  17. Cover and cook for 5 minutes until heated through.
  18. Remove the bay leaves.
  19. Let the stew rest for 10 minutes before serving.

Notes

For the best browning, dry the beef well before seasoning and brown it in batches. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a gluten-free option, use a gluten-free all-purpose flour blend.