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Ina Garten Beef Stew

Ina Garten beef stew with French-inspired braising produces tender beef cubes in a rich red wine broth. Browned-and-braised beef, hearty carrots and potatoes, and a final pea simmer create a classic stew texture in the oven.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Cuisine: French-inspired
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck
  • 2.5 lb beef chuck Cut into 1 1/2-inch cubes.
Seasoned flour for browning
  • 0.5 cup all-purpose flour
  • 1 tbsp kosher salt
  • 1.5 tsp black pepper
Olive oil for browning
  • 3 tbsp olive oil
Red wine braising liquid
  • 1 cup dry red wine
  • 2 cup beef broth
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 3 clove garlic Minced.
Vegetables
  • 2 onions Chopped.
  • 1 lb carrots Cut into chunks.
  • 1 lb small potatoes Halved.
  • 1 fresh rosemary 1 sprig.
  • 1 tbsp fresh thyme leaves
  • 1 cup frozen peas

Equipment

  • 1 Dutch oven

Method
 

Preheat and brown the beef
  1. Preheat the oven to 300°F, then toss the beef with flour, kosher salt, and black pepper.
  2. Heat olive oil in a Dutch oven, then brown the beef in batches until well browned, adding more oil as needed.
Build the braising sauce
  1. Add the dry red wine to the pot and scrape up the browned bits, stirring to dissolve them.
  2. Stir in the beef broth, tomato paste, Worcestershire sauce, and minced garlic until smooth and combined.
Braise in the oven
  1. Return the browned beef to the pot, then add the onions, carrots, small potatoes, rosemary sprig, and thyme leaves.
  2. Bring to a simmer, cover, and bake for 1 3/4–2 hours at 300°F until the beef and vegetables are tender (look for easily pierced potatoes and fork-tender beef).
Finish with peas
  1. Remove the rosemary sprig, then stir in the frozen peas.
  2. Simmer on the stove for 5 minutes until the peas are hot, then season to taste.

Notes

For the best flavor, don’t crowd the pan during browning—use batches so the beef actually browns, not steams. Store leftovers in an airtight container in the fridge for up to 4 days; freeze up to 2 months (freeze without the final 5-minute stove simmer if possible, then reheat and simmer with peas). For a lower-carb swap, replace half the potatoes with chopped turnips or parsnips while keeping the same braise time.