Ina Garten Beef Stew Recipe

Ina Garten Beef Stew Recipe is a hearty French-inspired main course featuring tender chuck steak and Yukon Gold potatoes. This slow-cooked dish uses dry red wine and beef stock to create a deep, savoury gravy infused with thyme and bay leaves.

The first time I made this, I crowded the pot during the searing stage. Now I always brown the meat in three separate batches to make sure it actually sears rather than steams. If you skip this, the stew lacks that dark, complex base that defines a good braise.

The Yukon Gold potatoes are doing more work than you’d think. Without them, the sauce misses out on the natural starch they release, which helps the gravy hold together. I’ve tried a few versions of beef stew and this one from Ina Garten is the one I keep going back to because the oven-braising method makes the meat fall-apart tender every single time.

Ina Garten Beef Stew Recipe Ingredients

For the Stew

• 1.4kg (3lb) beef chuck, cut into 4cm (1.5-inch) cubes
• 3 tbsp olive oil
• 2 yellow onions, chopped
• 4 garlic cloves, minced
• 150g (1 cup) carrots, peeled and chopped
• 100g (1 cup) celery, chopped
• 2 tbsp tomato paste
• 250ml (1 cup) dry red wine (Cabernet Sauvignon or Merlot)
• 1L (4 cups) beef broth
• 1 tin (400g/14.5oz) diced tomatoes, drained
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp Worcestershire sauce
• Salt and freshly ground black pepper, to taste

The Vegetables and Thickener

• 700g (1.5lb) Yukon Gold potatoes, halved
• 150g (1 cup) mushrooms, sliced
• 150g (1 cup) frozen peas
• 30g (2 tbsp) unsalted butter
• 15g (2 tbsp) plain flour

How To Make Ina Garten Beef Stew

1. Brown the beef: Preheat your oven to 160°C (325°F/Gas Mark 3). Pat the beef cubes dry with kitchen roll, season well with salt and pepper, and sear them in batches in a large Dutch oven with hot oil until a dark crust forms on all sides. Remove the meat to a plate and set it aside.
2. Sauté the base vegetables: Add the onions, carrots, and celery to the same pot and cook over medium heat for about 7 minutes until they soften. Mix in the garlic and tomato paste, stirring for 1 minute until the paste turns a darker red colour.
3. Deglaze the pot: Pour in the red wine and use a wooden spoon to scrape up all the brown bits stuck to the bottom of the tin. Let it simmer for 3 minutes until the liquid reduces by half. Add the beef broth, drained tomatoes, thyme, bay leaves, and Worcestershire sauce, then bring everything to a simmer.
4. Braise in the oven: Return the browned beef and any leftover juices to the pot and cover it with a tight lid. Place the pot in the centre of the oven and cook for 1 hour and 30 minutes.
5. Add the potatoes: Stir in the halved potatoes and sliced mushrooms, making sure they are mostly submerged in the liquid. Cover the pot again and continue cooking for another 1 hour and 15 minutes or until the beef is tender enough to break with a spoon.
6. Thicken the gravy: Melt the butter in a small pan on the hob, whisk in the plain flour, and cook for 1 minute to make a paste. Stir this into the hot stew and let it simmer on the hob for 5 minutes until the sauce coats the back of a spoon.
7. Finish and serve: Fold in the frozen peas and let them sit in the hot liquid for 5 minutes until they turn bright green. Remove the bay leaves and serve the stew in deep bowls.

Recipe Tips

Dry the meat. Use kitchen roll to wipe every piece of beef before it hits the oil. If the meat is damp, it will boil in its own juices instead of developing the brown crust needed for a rich flavour.

Choose the right cut. Stick to beef chuck or braising steak because these cuts have enough connective tissue to stay moist during a long oven cook. Leaner cuts like fillet will turn dry and stringy after three hours.

Time your potatoes. Do not add the potatoes at the very start of the three-hour cook. Putting them in halfway through ensures they are soft enough to squash but haven’t dissolved into the gravy.

Deglaze properly. Spend a full minute scraping the bottom of the pot once the wine goes in. Those dark spots are concentrated beef flavour that makes the difference between a thin soup and a proper stew.

Make it ahead. Prepare the entire recipe a day before you want to eat it. The starch from the potatoes and the fats in the beef settle overnight, making the sauce much thicker and the flavours more balanced.

Check the liquid. If the sauce looks too thick before the meat is tender, add a splash of water or extra broth. The meat must stay mostly covered to prevent it from drying out in the oven heat.

What To Serve With Beef Stew

Serve this stew with a thick slice of crusty bread or a warm baguette to mop up the red wine gravy. It also pairs brilliantly with a side of buttery mashed potatoes if you want a double dose of starch.

A simple green salad with a sharp vinaigrette helps cut through the richness of the beef. You could also try roasted Brussels sprouts or steamed green beans tossed in a little garlic butter.

How To Store Beef Stew

Fridge

Keep leftovers in an airtight container for up to 4 days. The flavour actually improves as it sits, so it’s a great option for meal prep.

Reheat

Place the stew in a saucepan on the hob over medium-low heat. Add a splash of beef stock to loosen the gravy and stir gently so you don’t break up the soft potatoes. You can use a microwave for 3 minutes, but the beef may become slightly rubbery.

Freeze

Transfer the cooled stew to freezer-safe bags and store for up to 3 months. Thaw it completely in the fridge overnight before reheating on the hob to keep the potato texture intact.

Ina Garten Beef Stew Recipe Nutrition Facts

Per serving (1 of 6): Calories: 520, Protein: 40g, Fat: 30g, Carbohydrates: 25g, Sugar: 4g, Sodium: 600mg. Estimated. May vary based on ingredients and cooking methods.

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