This rich tender Ina Garten Beef Stew is made with beef chuck, dry red wine, and hearty root vegetables, ready in two and a half hours. The moment you lift the heavy Dutch oven lid, the thick, glossy gravy smells absolutely incredible. I love making this comforting meal on a chilly weekend afternoon.

Try More Recipes:

Jump to Recipe

Why This Classic Works

The combination of searing the beef in rendered pancetta fat builds an incredibly deep base flavor right from the start. Cooking it low and slow allows the tough chuck roast to break down completely until it melts in your mouth.

I initially worried that using a whole bottle of red wine would overpower the dish, but it reduces beautifully over the heat. The gentle acidity balances the rich heaviness of the meat and root vegetables perfectly.

Ina Garten Beef Stew Ingredients

2.5 lbs beef chuck roast, cut into 1.5-inch cubes
8 oz pancetta, diced
2 tbsp olive oil
2 tsp kosher salt
1 tsp black pepper
1 bottle dry red wine (750ml, like Pinot Noir)
2 cups beef broth
1 large yellow onion, chopped
4 cloves garlic, minced
1 lb carrots, peeled and cut diagonally
1.5 lbs baby potatoes, halved
1 cup frozen peas
2 sprigs fresh thyme

How To Make Ina Garten Beef Stew

Sear the pork: Heat olive oil in a large Dutch oven over medium heat and cook the pancetta until crisp, then remove it to a plate.
Brown the beef: Pat the beef cubes completely dry, season generously with salt and pepper, and brown in batches in the hot fat for about 5 minutes per side.
Sauté the aromatics: Add the chopped yellow onion and minced garlic to the pot, cooking for 5 minutes until they are slightly softened and fragrant.
Deglaze the pot: Pour in the red wine and beef broth, using a wooden spoon to scrape all the dark browned bits off the bottom of the pot.
Simmer the stew: Return the seared meat and pancetta to the pot along with the thyme sprigs, bring to a boil, cover tightly, and simmer on low for 1 hour.
Add the vegetables: Stir in the chopped carrots and halved potatoes, then continue simmering covered for another hour until both the meat and vegetables are fork tender.
Finish the dish: Remove the pot from the heat, fish out and discard the thyme sprigs, and stir in the frozen peas just before serving.

Recipe Tips

Dry the meat well: Patting the beef chuck completely dry with paper towels ensures it gets a dark crust rather than just steaming in the pot.
Do not crowd the pan: Browning the beef in batches takes extra time but guarantees a deep, savory crust that flavors the entire gravy.
Cut vegetables large: Slicing the carrots and potatoes into larger chunks prevents them from turning into mush during the long simmering process.
Choose a dry wine: Use a wine you would actually enjoy drinking, like a Côtes du Rhône or Pinot Noir, as the flavor concentrates significantly.

What To Serve With Beef Stew

Serve this hearty stew with thick slices of warm crusty sourdough bread to soak up every drop of the rich red wine gravy. A crisp, simple green salad dressed with a sharp lemon vinaigrette also helps cut through the heavy, savory flavors of the meat.

How To Store

Store leftover stew in an airtight container in the refrigerator for up to four days, as the flavor actually improves overnight. It also freezes exceptionally well for up to three months, though you may find the potatoes become slightly softer once thawed and reheated.

FAQs

Can I make this in a slow cooker?

Yes, you can adapt this for a slow cooker. After searing the meat and sautéing the aromatics in a pan, transfer everything to your slow cooker and cook on low for 8 hours.

What is the best wine to use for this recipe?

A dry, medium-bodied red wine works best. Pinot Noir, Cabernet Sauvignon, or a French Côtes du Rhône are all excellent choices that will not make the gravy too sweet.

Can I skip the pancetta?

You can substitute thick-cut bacon if you cannot find pancetta at the store. If you prefer not to use pork, simply use a few extra tablespoons of olive oil to sear the beef.

How do I thicken the stew if it is too thin?

If the gravy is thinner than you like, mix one tablespoon of cornstarch with one tablespoon of cold water. Stir this slurry into the bubbling stew during the last ten minutes of cooking.

Nutrition

Calories: 580 kcal
Total Fat: 28 g
Saturated Fat: 10 g
Cholesterol: 125 mg
Sodium: 950 mg
Total Carbohydrate: 32 g
Protein: 42 g

Try More Recipes: