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Ina Garten Beef Stew

Ina Garten beef stew is braised in dry red wine in a Dutch oven until the beef is fork-tender. Carrots, potatoes, sun-dried tomatoes, and peas make it a hearty one-pot dinner.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Marinating 8 hours
Total Time 11 hours
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 900
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 1 bottle (750 milliliters) dry red wine
  • 6 cloves garlic 3 smashed and 3 minced
  • 3 bay leaves
  • 2 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 2 teaspoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon freshly ground black pepper
  • 0.25 cup olive oil
  • 2 yellow onions cut into 1-inch chunks
  • 1 lb carrots peeled and cut into 1 1/2-inch chunks
  • 0.5 lb potatoes small; halved or quartered
  • 2 cups chicken broth
  • 1 sprig fresh rosemary large
  • 0.5 cup sun-dried tomatoes packed in oil, drained and sliced
  • 2 tablespoons Worcestershire sauce
  • 1 package (10-ounce) frozen peas

Equipment

  • 1 7-quart Dutch oven

Method
 

  1. Place the beef in a large bowl with the wine, 3 smashed garlic cloves, and bay leaves, cover, and refrigerate overnight.
  2. Preheat the oven to 300°F.
  3. Lift the beef from the marinade and discard the smashed garlic and bay leaves, reserving the wine.
  4. Whisk the flour with 1 tablespoon of the salt and 1 tablespoon of the pepper in a shallow dish, then dredge the beef in the mixture and shake off the excess.
  5. Heat 2 tablespoons of the oil in a 7-quart Dutch oven over medium heat and brown the beef in batches, adding more oil as needed; transfer the browned beef to a plate.
  6. Add the remaining oil to the pot, then add the onions, carrots, potatoes, and 3 minced garlic cloves and cook over medium heat for 10 minutes, stirring occasionally.
  7. Return the beef to the pot and add the reserved wine, chicken broth, rosemary, sun-dried tomatoes, Worcestershire sauce, and remaining salt and pepper; bring to a simmer, cover, and bake for 2 to 2 1/2 hours, stirring once, until the beef is fork-tender.
  8. Remove the rosemary, stir in the frozen peas, and simmer uncovered on the stovetop for 5 minutes, until the peas are hot.

Notes

For the best browning, cook the beef in batches without crowding the Dutch oven. Refrigerate leftovers for 3–4 days; freezer-friendly. For a gluten-free version, use a gluten-free all-purpose flour blend for dredging.