Ina Garten Beef Stew Recipe

Ina Garten Beef Stew Recipe is a French-inspired dinner made with tender chuck roast and Yukon Gold potatoes. This one-pot meal uses red wine and beef broth to create a deep, savoury sauce with thyme and garlic.

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 produces much more reliable results than the hob. Searing the meat in batches is the most tedious part of the process, but you’ll regret skipping it when your stew looks grey and tastes flat.

If you do nothing else, pat that beef dry with kitchen roll before it hits the oil. That’s the difference between meat that actually browns and meat that just steams in its own juices. This recipe always makes my kitchen smell like a proper Sunday afternoon, especially when the red wine starts to simmer down.

Ina Garten Beef Stew Recipe Ingredients

For the Stew

• 1.4kg (3lb) beef chuck, cut into 4cm (1 1/2-inch) cubes
• 3 tbsp olive oil
• 2 yellow onions, chopped
• 125g (1 cup) carrots, peeled and chopped
• 125g (1 cup) celery, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 250ml (9fl oz) dry red wine, such as Cabernet Sauvignon
• 1L (4 cups) beef broth
• 1 tin (400g/14.5oz) diced tomatoes, drained
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp Worcestershire sauce

Optional Additions

• 700g (1 1/2lb) Yukon Gold potatoes, halved
• 150g (1 cup) mushrooms, sliced
• 150g (1 cup) frozen peas

For the Thickening Roux

• 30g (2 tbsp) unsalted butter
• 30g (2 tbsp) plain flour

How To Make Ina Garten Beef Stew

1. Prep and sear the beef: Preheat the oven to 160°C (325°F/Gas Mark 3) and dry the meat thoroughly with kitchen roll. Heat the oil in a large Dutch oven or lidded casserole tin and brown the beef in small batches over medium-high heat until a dark crust forms on all sides.
2. Sauté the vegetables: Toss the onions, carrots, and celery into the same pot and cook for about 7 minutes until the onions start to soften. Add the garlic and tomato paste and stir constantly for 1 minute so the paste toasts without burning.
3. Deglaze and build flavour: Pour in the red wine and scrape up the bits from the bottom of the pot with a wooden spoon until the liquid is clear of debris. Add the beef broth, tomatoes, thyme, bay leaves, and Worcestershire sauce and wait for it to reach a gentle simmer.
4. Cook the stew: Put the seared beef back into the pot, cover with a tight-fitting lid, and bake in the centre of the oven for about 2 1/2 to 3 hours until the meat pulls apart easily with a fork.
5. Add potatoes and mushrooms: Stir in the halved potatoes and sliced mushrooms after the meat has been cooking for 90 minutes. Continue cooking in the oven until both the vegetables and the meat are tender.
6. Thicken the sauce: Melt the butter in a small pan, whisk in the flour, and cook for 1 minute to make a paste. Stir this mixture into the hot stew and let it simmer on the hob for 5 minutes until the liquid coats the back of a spoon.
7. Finish with peas and serve: Mix in the frozen peas 5 minutes before you plan to eat so they stay bright green. Take out the bay leaves and serve the stew while it’s steaming hot.

Recipe Tips

Dry the meat thoroughly. Use more kitchen roll than you think you need because any moisture on the surface of the beef prevents that dark, savoury crust from forming during the sear.

Choose the right wine. Stick to a dry red like a Cabernet or Malbec that you would actually enjoy drinking, as the flavours concentrate significantly during the long braising time.

Avoid crowded pans. Brown the beef in three or four separate batches so the temperature of the oil doesn’t drop, which ensures the meat fries rather than boils.

Prep the potatoes correctly. Keep the Yukon Gold potato chunks fairly large so they hold their shape during the final 90 minutes of cooking rather than turning into mush.

Make it a day early. This stew actually tastes better the next day after the fats and aromatics have had time to settle and mingle in the fridge.

What To Serve With Beef Stew

Serve this stew with some crusty French bread or a warm baguette to mop up every bit of the red wine sauce. It also pairs well with buttery mashed potatoes or a side of roasted Brussels sprouts for some extra texture.

If you want something lighter, a crisp green salad with a sharp vinaigrette helps cut through the richness of the beef chuck. Herbed rice or couscous works well if you want the grains to soak up the leftover gravy.

How To Store Beef Stew

Fridge

Keep the stew in an airtight container for up to 4 days. Make sure the pot has cooled completely to room temperature before you put the lid on and move it to the fridge.

Reheat

Place the stew in a saucepan over medium-low heat and stir occasionally until it’s bubbling throughout. You can use a microwave for 3 minutes, but the beef might get slightly rubbery if you use a high power setting.

Freeze

Transfer the cooled stew into freezer-safe bags or containers for up to 3 months. Let it thaw in the fridge overnight before reheating so the potatoes don’t lose their texture.

Ina Garten Beef Stew Recipe Nutrition Facts

Per serving (1 of 6): Calories: 520 kcal Protein: 40g Fat: 30g Carbohydrates: 25g Sugar: 5g Sodium: 620mg

Estimated. May vary based on ingredients and cooking methods.

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