Dinner

Ina Garten Ultimate Beef Stew

Ina Garten Ultimate Beef Stew

Ina Garten’s Ultimate Beef Stew is made with boneless short ribs, pancetta, yellow onions, fennel, garlic, diced tomatoes, tomato paste, beef broth, carrots, Yukon Gold potatoes, and frozen peas. This hearty beef stew recipe creates a delicious and comforting dinner that takes about 3 hours to prepare and can serve up to 6 people.

This Ultimate Beef Stew Recipe Is From Modern Comfort Food Cookbook by Ina Garten

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Ingredients Needed:

  • 3 tablespoons / 45ml good olive oil
  • 4 ounces / 115g small-diced pancetta
  • 3 pounds / 1.36kg boneless short ribs, cut in 1½-inch chunks (4½ pounds / 2.04kg on the bone)
  • 2 teaspoons kosher salt / 10g
  • 1 teaspoon freshly ground black pepper / 5g
  • ¼ cup / 60ml Cognac or brandy
  • 1 cup / 240ml hearty red wine (e.g., Côtes du Rhône or Chianti), divided
  • 2 cups / 300g chopped yellow onions (2 onions)
  • 2 cups / 300g chopped fennel, trimmed and cored (1 large bulb)
  • 2 tablespoons / 6 cloves minced garlic
  • 1 can (14.5-ounce / 411g) diced tomatoes, including the juices
  • 2 tablespoons / 30g tomato paste
  • 2 cups / 480ml beef broth
  • 1 pound / 450g carrots, scrubbed and cut ½-inch thick diagonally
  • 1 pound / 450g Yukon Gold potatoes, scrubbed, 1-inch diced
  • 10 ounces / 280g frozen peas

How To Make Ultimate Beef Stew?

  1. Preheat the oven: Preheat your oven to 150°C / 300°F.
  2. Cook the pancetta: Heat the oil in a large Dutch oven (28-30cm / 11-12 inches) over medium heat. Add the pancetta and cook for 4-5 minutes until browned. Use a slotted spoon to transfer the pancetta to a plate lined with a paper towel. Set aside.
  3. Brown the short ribs: Season the short ribs with 2 teaspoons of salt and 1 teaspoon of pepper. In batches, brown half of the short ribs in the Dutch oven, turning occasionally for 5-7 minutes until browned on all sides. Transfer to a bowl and repeat with the remaining meat. Set aside.
  4. Deglaze the pot: Off the heat, add the Cognac and ⅓ cup / 80ml of the red wine to the pot. Scrape up any browned bits from the bottom and simmer over medium heat for 1 minute.
  5. Cook the vegetables: Add the onions and fennel to the pot. Sauté for 7-8 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 1 minute.
  6. Build the stew: Stir in the diced tomatoes and tomato paste. Add the remaining ⅔ cup / 160ml of red wine, beef broth, browned short ribs (with juices), 2 teaspoons salt, and 1 teaspoon pepper. Bring the mixture to a simmer.
  7. Braise the stew: Cover the pot and place it in the preheated oven. Cook for 1¼ hours, checking occasionally to ensure the liquid is simmering.
  8. Add carrots and potatoes: Remove the pot from the oven and degrease the stew if necessary. Stir in the carrots and potatoes, cover, and return to the oven. Cook for an additional hour until the vegetables and meat are tender.
  9. Finish with peas and pancetta: Just before serving, stir in the frozen peas and reserved pancetta. Taste and adjust seasoning if necessary. Serve hot in large, shallow bowls.
Ina Garten Ultimate Beef Stew
Ina Garten Ultimate Beef Stew

Recipe Tips:

  • Brown the meat in small batches: Don’t crowd the pan. Cooking the meat in small amounts gives it a great flavor that makes the stew delicious.
  • Deglaze the pan well: After browning the meat, pour in the Cognac and wine, and scrape up all the bits stuck to the bottom of the pot. This adds extra flavor to your stew.
  • Use the right beef: Short ribs are perfect for this stew because they get really tender and tasty when cooked slowly. Avoid using lean beef, which can dry out.
  • Add veggies later: Put the carrots and potatoes in halfway through cooking. This keeps them from turning mushy and helps them stay firm.
  • Season as you cook: Taste your stew throughout cooking and adjust the seasoning if needed. This helps the flavors develop perfectly.

How To Store & Reheat Leftovers?

  • Refrigerate: First, let the leftover Ultimate Beef Stew cool to room temperature. Then, transfer it to an airtight container and refrigerate for up to 4 days.
  • Freeze: After cooling the stew to room temperature, transfer it to a freezer-safe container or bag. Freeze for up to 3 months. To thaw, place the stew in the refrigerator overnight before reheating.
  • Reheat: Place the beef stew in a microwave-safe bowl and cover loosely. Heat on high for 2-3 minutes, stirring halfway through, until fully heated.

Nutrition Facts

Serving Size: 1 bowl (approx. 1 ½ cups)

  • Calories: 400
  • Total Fat: 18g
  • Saturated Fat: 6g
  • Cholesterol: 90mg
  • Sodium: 980mg
  • Potassium: 800mg
  • Total Carbohydrate: 25g
  • Dietary Fiber: 5g
  • Sugars: 6g
  • Protein: 35g

Try More Ina Garten Recipe:

Ina Garten Ultimate Beef Stew
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Print Recipe

Ina Garten Ultimate Beef Stew

Author: Sabrine Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: U Ultimate Beef Stew
Difficulty:BeginnerPrep time: 30 minutesCook time:2 hours 30 minutesRest time: minutesTotal time:3 hours Servings:6 servingsCalories:400 kcal Best Season:Summer

Description

Ina Garten’s Ultimate Beef Stew is made with boneless short ribs, pancetta, yellow onions, fennel, garlic, diced tomatoes, tomato paste, beef broth, carrots, Yukon Gold potatoes, and frozen peas. This hearty beef stew recipe creates a delicious and comforting dinner that takes about 3 hours to prepare and can serve up to 6 people.

Ingredients

Instructions

  1. Preheat the oven: Preheat your oven to 150°C / 300°F.
  2. Cook the pancetta: Heat the oil in a large Dutch oven (28-30cm / 11-12 inches) over medium heat. Add the pancetta and cook for 4-5 minutes until browned. Use a slotted spoon to transfer the pancetta to a plate lined with a paper towel. Set aside.
  3. Brown the short ribs: Season the short ribs with 2 teaspoons of salt and 1 teaspoon of pepper. In batches, brown half of the short ribs in the Dutch oven, turning occasionally for 5-7 minutes until browned on all sides. Transfer to a bowl and repeat with the remaining meat. Set aside.
  4. Deglaze the pot: Off the heat, add the Cognac and ⅓ cup / 80ml of the red wine to the pot. Scrape up any browned bits from the bottom and simmer over medium heat for 1 minute.
  5. Cook the vegetables: Add the onions and fennel to the pot. Sauté for 7-8 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 1 minute.
  6. Build the stew: Stir in the diced tomatoes and tomato paste. Add the remaining ⅔ cup / 160ml of red wine, beef broth, browned short ribs (with juices), 2 teaspoons salt, and 1 teaspoon pepper. Bring the mixture to a simmer.
  7. Braise the stew: Cover the pot and place it in the preheated oven. Cook for 1¼ hours, checking occasionally to ensure the liquid is simmering.
  8. Add carrots and potatoes: Remove the pot from the oven and degrease the stew if necessary. Stir in the carrots and potatoes, cover, and return to the oven. Cook for an additional hour until the vegetables and meat are tender.
  9. Finish with peas and pancetta: Just before serving, stir in the frozen peas and reserved pancetta. Taste and adjust seasoning if necessary. Serve hot in large, shallow bowls.

Notes

  • Brown the meat in small batches: Don’t crowd the pan. Cooking the meat in small amounts gives it a great flavor that makes the stew delicious.
  • Deglaze the pan well: After browning the meat, pour in the Cognac and wine, and scrape up all the bits stuck to the bottom of the pot. This adds extra flavor to your stew.
  • Use the right beef: Short ribs are perfect for this stew because they get really tender and tasty when cooked slowly. Avoid using lean beef, which can dry out.
  • Add veggies later: Put the carrots and potatoes in halfway through cooking. This keeps them from turning mushy and helps them stay firm.
  • Season as you cook: Taste your stew throughout cooking and adjust the seasoning if needed. This helps the flavors develop perfectly.

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