Ina Garten Beef Stew Recipe
Beef stew is one of the most comforting meals you can cook at home. This Ina Garten Beef Stew Recipe is rich, hearty, and full of flavor. Many home cooks love it because it is simple and reliable.
Ingredients
- 2 pounds beef chuck cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large onion chopped
- 3 garlic cloves minced
- 3 carrots sliced
- 2 potatoes diced
- 2 celery stalks chopped
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon flour
- 1 cup frozen peas
- 2 tablespoons fresh parsley chopped
Instructions
Prepare the Beef
- Pat the beef cubes dry with paper towels. Season them with salt and black pepper. Dry beef browns better and builds stronger flavor during cooking.
Brown the Meat
- Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes in small batches. Cook until brown on all sides. This step adds deep flavor to the stew.
Cook the Onions and Garlic
- Remove the beef and set aside. In the same pot, add chopped onion. Cook for five minutes until soft. Add minced garlic and stir for another minute.
Add Tomato Paste
- Stir in tomato paste with the onions. Cook it for two minutes. This small step makes the stew taste richer and slightly sweet.
Pour in the Wine
- Add red wine to the pot. Use a wooden spoon to scrape the bottom. This removes tasty brown bits from the pot. Let the wine cook for three minutes.
Add Broth and Herbs
- Return the browned beef to the pot. Pour in beef broth. Add thyme and bay leaf. Stir everything together gently.
Add the Vegetables
- Add carrots, potatoes, and celery to the pot. Mix them well with the broth and beef. These vegetables make the stew hearty and filling.
Simmer the Stew
- Bring the stew to a gentle boil. Reduce heat to low. Cover and simmer for about 90 minutes. The slow cooking makes the beef soft and flavorful.
Thicken the Stew
- Mix flour with a few tablespoons of water. Stir until smooth. Add this mixture to the stew and cook for five minutes. It will make the stew thicker.
Add Peas and Finish
- Stir in frozen peas during the last five minutes of cooking. Remove the bay leaf. Sprinkle chopped parsley on top before serving.
Notes
- Use beef chuck because it becomes tender during slow cooking.
- Always brown meat first for deeper flavor.
- Add mushrooms for extra texture.
- Replace red wine with extra beef broth if needed.
- Add rosemary or oregano for different herbal flavor.
- For thicker stew, simmer uncovered for 10 extra minutes.