Ina Garten Beef Stew Recipe

This Ina Garten Beef Stew Recipe is a rich and hearty meal, which includes tender chunks of beef and Yukon Gold potatoes. It’s the ultimate comfort food recipe, ready in about 3 hours and 40 minutes.

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Ina Garten Beef Stew Recipe Ingredients

For the Stew:

• 3 pounds beef chuck, cut into 1½-inch cubes
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 2 yellow onions, chopped
• 4 cloves garlic, minced
• 1 cup carrots, peeled and chopped
• 1 cup celery, chopped
• 2 tablespoons tomato paste
• 1 cup dry red wine (Cabernet Sauvignon recommended)
• 4 cups beef broth
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
• 2 bay leaves
• 1 teaspoon Worcestershire sauce

Optional for Thickening:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour

Optional Additions:

• 1 cup frozen peas
• 1½ pounds Yukon Gold potatoes, halved
• 1 cup mushrooms, sliced

How To Make Ina Garten Beef Stew

1. Prep and sear the beef: Preheat oven to 325°F (165°C). Pat beef dry and season with salt and pepper. In a Dutch oven, heat oil and sear beef in batches until browned. Set aside.
2. Sauté the vegetables: In the same pot, sauté onions, carrots, and celery for 5–7 minutes. Stir in garlic and tomato paste, cooking for 1 more minute.
3. Deglaze and build flavor: Pour in red wine, scraping the bottom of the pot. Simmer 2–3 minutes. Add beef broth, tomatoes, thyme, bay leaves, and Worcestershire sauce. Bring to a simmer.
4. Cook the stew: Return beef to the pot. Cover and bake in the oven for 2½ to 3 hours, until beef is tender.
5. Add potatoes and mushrooms (optional): After 1½ hours, stir in potatoes and mushrooms. Continue cooking until all are tender.
6. Thicken the sauce (optional): Melt butter in a small pan, whisk in flour, and cook 1 minute. Stir into stew and simmer 5 minutes to thicken.
7. Finish with peas and serve: Stir in peas 5 minutes before serving. Remove bay leaves. Serve hot, garnished with fresh parsley.

Recipe Tips

• What cut of beef is best for stew? Chuck roast is ideal—it becomes tender and flavorful with long cooking.
• Can I make it ahead of time? Yes! The flavors improve after a day in the fridge.
• How to thicken beef stew: Use the optional roux or let it simmer uncovered for the last 20 minutes.
• Can I use a slow cooker? Yes, sear beef and veggies first, then cook on LOW for 8 hours.
• What wine works best? A dry red like Cabernet or Merlot adds deep flavor.

What To Serve With Beef Stew

Serve this stew with rustic, cozy sides like:

• Crusty French bread
• Buttery mashed potatoes
• Roasted Brussels sprouts
• A crisp green salad
• Herbed rice or couscous

How To Store Beef Stew

Refrigerate: Store in an airtight container for up to 4 days.

Freeze: Freeze in portions for up to 3 months. Thaw overnight and reheat gently.

Beef Stew Nutrition Facts (Estimate Per Serving)

• Calories: ~520
• Carbohydrates: ~25g
• Protein: ~40g
• Fat: ~30g
• Sodium: ~600mg
• Fiber: ~4g

Nutrition information is estimated and may vary based on ingredients and serving size.

FAQs

Can I skip the wine?
Yes, replace with more broth, but wine adds depth of flavor.

How do I make it gluten-free?
Skip the roux or use gluten-free flour for thickening.

Can I cook this on the stove instead of the oven?
Yes, simmer gently on low heat for 2–3 hours, stirring occasionally.

How long does beef stew last in the fridge?
Up to 4 days in an airtight container.

Can I add more vegetables?
Absolutely—parsnips, turnips, or green beans are great additions.

Try More Recipes:

• Ina Garten Mediterranean Chicken Recipe
• Ina Garten Grilled Swordfish Recipe
• Ina Garten Salmon With Melting Tomatoes Recipe