Sarra Ina Garten beef stew recipes are the kind of slow-simmered, soul-warming dishes that make a cold evening feel like a hug. This collection covers everything from classic French bourguignon to smoky chili and fork-tender pot roasts.
1. Beef Stew
Tender chunks of beef chuck braise low and slow in red wine, beef broth, and tomato paste with carrots and celery until everything melts together. Ready in about three and a half hours, the optional mushrooms and peas added at the end bring a fresh, bright finish.
2. Beef Bourguignon
Bacon, red wine, and quartered mushrooms transform cubed beef chuck into a deeply savory French classic. Pearl onions and fresh thyme round out the braise, which simmers in the oven for about three hours until everything is impossibly tender.
3. Hungarian Goulash
Sweet Hungarian paprika and caraway seeds give this beef stew a warm, earthy flavor you won’t find in any other version. Red bell peppers, potatoes, and carrots cook alongside the chuck for nearly three hours until the broth turns thick and golden.
4. Beef And Barley Soup
Pearl barley absorbs the rich beef stock as cubed chuck simmers with carrots, celery, and a splash of red wine for over two hours. Fresh thyme and a bay leaf keep it fragrant, and the barley gives every spoonful a satisfying, chewy bite.
5. Brisket
Slow-braised for over four hours, this brisket turns meltingly tender in a sauce of crushed tomatoes, brown sugar, and red wine vinegar. Worcestershire sauce and sliced onions add a savory depth that makes the pan juices good enough to drink on their own.
6. Beef Chili
Ground beef simmered with chili powder, cumin, and smoked paprika alongside kidney beans and black beans delivers a thick, warming bowl in just one hour. Chopped bell peppers and diced tomatoes keep it chunky, and a pinch of cayenne brings subtle heat.
7. Pot Roast
Fork-tender chuck roast braised with red wine, diced tomatoes, and chunked carrots falls apart after about three and a half hours in the oven. Worcestershire sauce and tomato paste build a savory, caramelized gravy that coats every slice.
8. Slow Cooker Pot Roast
Eight hours on low turns a beef chuck roast into buttery, pull-apart meat surrounded by baby potatoes, carrots, and celery. Red wine and Worcestershire sauce create a rich braising liquid, and a quick roux at the end thickens it into silky gravy.
9. Parker’s Beef Stew
Marinated overnight in red wine with garlic and bay leaves, the beef in this stew starts with more flavor than most recipes ever build. Mushrooms, potatoes, and frozen peas round it out after a long, slow braise in the oven.
Get the Recipe at Food Network
10. Red Wine-Braised Short Ribs
Rich, fall-off-the-bone short ribs braised in red wine with carrots, celery, and fresh thyme for over three hours. Seared first for a deep, caramelized crust, these meaty ribs produce a velvety sauce that’s perfect spooned over creamy polenta.
