Ultimate Beef Stew Recipe

Ultimate Beef Stew Recipe | Ina Garten

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings): Calories 695, Total Fat 43 g, Saturated Fat 17 g, Carbohydrates 32 g, Dietary Fiber 8 g, Sugar 10 g, Protein 38 g, Cholesterol 134 mg, Sodium 1306 mg
Total: 3 hr
Active: 45 min

Indulge in the ultimate comfort food with Ina Garten's hearty beef stew, straight from her bestselling Modern Comfort Food. Originally inspired by cozy camping stews near Paris in 1971, this elevated classic uses premium short ribs and rich red wine for melt-in-your-mouth tenderness that will warm your soul on chilly evenings. "I've perfected what makes beef stew extraordinary," Ina sharessimple, nourishing, and deeply satisfying. Gather your loved ones, fire up the oven, and let the irresistible aromas fill your home![1][7]

Ingredients

3 tablespoons premium olive oil
4 ounces pancetta, finely diced
3 pounds boneless short ribs, cut into 1 1/2-inch pieces (4 1/2 pounds with bone)
Kosher salt and freshly cracked black pepper
1/4 cup Cognac or brandy
1 cup full-bodied red wine, like Ctes du Rhne or Chianti, split into portions
2 cups diced yellow onions (approximately 2 onions)
2 cups diced fennel, cleaned and prepared (1 large bulb)
2 tablespoons minced garlic (6 cloves)
1 (14.5-ounce) container diced tomatoes with their liquid
2 tablespoons tomato paste
2 cups beef broth, such as College Inn
1 pound carrots, cleaned and sliced 1/2 inch thick on the bias
1 pound Yukon Gold potatoes, cleaned, cut into 1-inch cubes
10 ounces frozen peas

Instructions

Set your oven temperature to 300F.
Warm the oil in a sizeable (11- to 12-inch) Dutch oven on medium heat. Introduce the pancetta and allow it to cook for 4 to 5 minutes until it browns. Using a slotted spoon, move the pancetta to a paper towel-lined plate and keep it aside.[1][7]
Meanwhile, coat the short ribs thoroughly with 2 teaspoons salt and 1 teaspoon pepper. Sear one half of the meat in the Dutch oven at medium heat, turning as needed, for 5 to 7 minutes until all surfaces develop color. Move this batch to a separate bowl and sear the remaining meat. Transfer the completed second batch to the bowl and reserve.[1][7]
Remove from heat, then pour in the Cognac and 1/3 cup of the wine, scraping to release the flavorful browned residue, and allow to bubble gently over medium heat for 60 seconds. Combine the onions and fennel and cook with occasional stirring for 7 to 8 minutes until tender. Incorporate the garlic and let it cook for another minute.[1][7]
Blend the tomatoes and tomato paste with the cooked vegetables. Stir in the leftover 2/3 cup of wine, beef broth, the browned meat including any juices, 2 teaspoons salt and 1 teaspoon pepper. Heat until steaming, cover the pot and transfer to the oven for 1 1/4 hours, monitoring periodically to confirm the mixture maintains a gentle simmer.[1][7]
If excess fat has accumulated, skim it from the surface. Add the carrots and potatoes to the mixture, cover again and continue baking for an additional hour until both meat and vegetables are fork-tender. Prior to plating, fold in the peas and pancetta, modify seasoning to preference and present in large, shallow dishes while hot.[1][7]

For advance planning, warm the stew on medium-low temperature, incorporating additional beef broth and a touch of red wine.

Photograph by Quentin Bacon