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Ina Garten Beef Stew

A comforting beef stew filled with tender beef, rich broth, and hearty vegetables, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 people
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds chuck beef cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 2 cups chopped onions
  • 2 cups carrots sliced
  • 2 cups potatoes cubed
  • 4 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 4 cups beef stock
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • Salt and pepper to taste

Equipment

  • Large Dutch oven or heavy pot
  • Wooden spoon
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons

Method
 

  1. Start by cutting the chuck beef into 1-inch cubes.
  2. Heat olive oil in a large Dutch oven over medium-high heat.
  3. Sear the beef in batches until browned on all sides.
  4. Add chopped onions to the pot and sauté until they are translucent.
  5. Stir in the sliced carrots and cubed potatoes.
  6. Add minced garlic and tomato paste, cooking for another minute.
  7. Pour in the red wine and scrape up any browned bits from the bottom.
  8. Stir in the beef stock, thyme, and bay leaf.
  9. Bring the stew to a gentle simmer, then cover and cook for about 2 hours.

Notes

Serve over creamy mashed potatoes for a perfect meal.