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+ servings

Ina Garten's Unforgettable Beef Stew


  • 2 ½ pounds good quality beef chuck, cubed into ~ 1 ½" sized pieces
  • 1 bottle of good red wine
  • 3 whole garlic cloves, smashed
  • 3-4 bay leaves
  • 2 cups flour (I've used all-purpose, whole wheat pastry, and oat with success)
  • kosher salt
  • freshly ground black pepper
  • olive oil
  • 2 yellow onions, chopped
  • 1 pound carrots, peeled and cut diagonally into 1 ½" chunks
  • ½ pound white mushrooms, stems discarded and halved
  • 1 lb small potatoes halved or quartered
  • 1 Tbsp minced garlic (~ 3 cloves)
  • 2 cups beef stock or broth (I use homemade bone broth)
  • 1 branch fresh rosemary (or 2 small branches)
  • ½ - 1 cup chopped sun-dried tomatoes
  • 2 Tbsp Worcestershire sauce
  • 1 (10 oz) package frozen peas


  • Marinate the Beef
  • Place the beef in a bowl with red wine, garlic, and bay leaves.
  • Marinate overnight in the refrigerator

  • Brown the Beef
  • The next day, preheat the oven to 300° F
  • In a medium-sized bowl, add the flour, 1 Tbsp salt, and pepper, and combine
  • Lift the beef out of the marinade with a slotted spoon, discard the bay leaves and garlic, saving the marinade.
  • In batches, dredge the cubes of beef in the flour mix before shaking off the excess.
  • Heat a glug of olive oil in a large pot and brown half the beef over medium heat for 5 - 7 minutes, turning to brown evenly (see the notes above)
  • Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.)
  • Place all the beef in the Dutch oven

  • Prep the Veggies
  • In a large pot, heat another glug of oil before adding the onions, carrots, mushrooms, and potatoes
  • Cook for 10 minutes over medium heat, stirring occasionally
  • Add the garlic and cook for a couple more minutes

  • Finish the Soup
  • Place all the vegetables into the Dutch oven over the beef.
  • Add 2 ½ cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon
  • Add the stock, rosemary, sundried tomatoes, Worcestershire sauce, ½ Tbsp salt, and 2 tsp pepper
  • Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove.
  • Cover the pot and place it in the oven to bake it for about 2 hours, or until all of the meat and vegetables are all tender, stirring once during cooking
  • If the stew is boiling rather than simmering, lower the heat to 250 or 275° F
  • Before serving, stir in the frozen peas, season to taste, and serve hot