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3 different ways to nail beef stew from Ina Garten
Food and Drinks

3 Different Ways To Nail Beef Stew From Ina Garten

Ina Garten beef stew – a wonderful one-pot meal comprises of juicy chunks of meat that have been seasoned and slow cooked with a variety of herbs and spices is a great idea for your gathering. BestLifeTips suggests 3 ways you can get it done right below.

When she started working on her next cookbook, Ina Garten had no idea how much comfort food we’d all need right now. She came up with the idea for Modern Comfort Food more than two years ago, assuming that the book would be released shortly before the presidential election and that we would be a little stressed. She says, “Little did I know that 2020 would offer so much more.” “Right now, I think we just want simple comfort foods that make us feel good.” In this article BestLifeTips is happy to share some of the recipes for Ina Garten beef stew.

How to cook Ina Garten beef stew slow cooker

ina garten beef stew

Source: Ina Garten recipes

Ingredients

  • 2 cups or 1 (14 1/2-ounce can) chicken stock or broth
  • 1 large (or 2 small) branch fresh rosemary
  • 1/2 cup chopped sun-dried tomatoes
  • 2 tablespoons Worcestershire sauce
  • 1 (10-ounce) package frozen peas
  • 2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
  • 1 (750-ml bottle) good red wine
  • 3 whole garlic cloves, smashed
  • 3 bay leaves
  • 2 cups all-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • Good olive oil
  • 2 yellow onions, cut into 1-inch cubes
  • 1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
  • 1/2 pound white mushrooms, stems discarded and cut in 1/2
  • 1 pound small potatoes, halved or quartered
  • 1 tablespoon minced garlic (3 cloves)

Instruction

  • Combine the beef, red wine, garlic, and bay leaves in a mixing bowl. Place in the refrigerator overnight to marinate.
  • Preheat the oven to 300 degrees F the next day.
  • Mix together the flour, 1 tablespoon salt, and 1 tablespoon pepper in a mixing bowl. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, preserving the marinade. Dredge the beef cubes in the flour mixture in stages, shaking off the excess. In a large pot, heat 2 tablespoons olive oil and brown half of the meat for 5 to 7 minutes over medium heat, flipping to brown evenly. Continue to brown the remaining steak in a large oven-proof Dutch oven, adding more oil as needed. (If the beef is really lean, you’ll need additional oil.) In the Dutch oven, place all of the beef.
  • Heat another 2 tablespoons of oil to the large saucepan and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring periodically. Cook for another 2 minutes after adding the garlic. Place all of the vegetables on top of the beef in the Dutch oven. To deglaze the bottom of the pan, add 2 1/2 cups of the remaining marinade to the empty pot and simmer over high heat, scraping up all the brown pieces with a wooden spoon. 1 tablespoon salt, 2 teaspoons pepper, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt Over medium heat on top of the stove, pour the sauce over the meat and veggies in the Dutch oven and bring to a simmer. Cover the saucepan and bake it for about 2 hours, or until the meat and veggies are cooked, stirring once during the cooking process. Reduce the heat to 250 or 275 degrees F if the stew is boiling rather than simmering.
  • Stir in the frozen peas just before serving, season to taste, and serve immediately.

See more: Ina Garten beef stew nutrition facts by Myfitnesspal.com.

How to cook Ina Garten beef stew with red wine

ina garten beef stew

Source: Food Network

Ingredients

  • 1 large (2 small) branch fresh rosemary
  • 1/2 cup sun-dried tomatoes in oil, drained and sliced
  • 2 tablespoons Worcestershire sauce
  • 1 (10-ounce) package frozen peas (not petits pois)
  • 2 1/2 pounds good-quality chuck beef, cut into 1 1/4-inch cubes
  • 1(750 ml bottle) good red wine, such as Cabernet Sauvignon
  • 3 whole garlic cloves, smashed
  • 3 bay leaves
  • 6 ounces bacon, cut in 1-inch pieces
  • All-purpose flour
  • Kosher salt
  • Freshly ground black pepper
  • Good olive oil
  • 2 cups chopped yellow onions
  • 2 tablespoons minced garlic (4 cloves)
  • 1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
  • 1 pound small potatoes, halved or quartered
  • 1 (14 1/2 ounce can) beef stock

Instruction

  • Place the meat, red wine (I choose a nice one because it’s a vital flavor), whole garlic, and bay leaves in a mixing bowl. Allow to marinate for at least one night in the refrigerator.
  • Preheat the oven to 300˚F the next day.
  • Brown the bacon in a large (12-inch) sauté skillet over medium-low heat for 5 to 7 minutes. Transfer the bacon to a Dutch oven, such as a Le Creuset, using a slotted spoon. 2 cups flour, 1 tablespoon salt, and 1 tablespoon pepper in a mixing bowl Remove the meat from the marinate and save the marinade, discarding the bay leaves and garlic. Dredge the beef cubes in the flour mixture in stages, shaking off the excess. Brown half of the meat in a sauté pan over medium heat for 5 to 7 minutes, turning to brown evenly. Place the bacon-wrapped meat in the Dutch oven and continue to brown the remaining steak in the Dutch oven. Cover the saucepan and bake for 2 hours, or until the meat and veggies are completely cooked, stirring once during the cooking process. Reduce the heat to 250°F or 275°F if the stew is boiling rather than simmering.
  • When the stew is done and the meat is soft, mix together 2 tablespoons flour and 1 cup sauce and return it to the stew. Simmer for 3 minutes, or until the sauce has thickened. Stir in the frozen peas, season with salt and pepper, and serve.

How to cook Ina Garten beef stew by oven

ina garten beef stew

Source: Food Network

Ingredients

  • 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
  • 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)

Instruction

  • Marinate the beef: Combine the beef, red wine, garlic, and bay leaves in a mixing bowl. Refrigerate the marinade overnight.
  • Brown the beef: Preheat the oven to 300° F the next day.
    Combine the flour, 1 tablespoon salt, and pepper in a medium-sized mixing basin.
    With a slotted spoon, lift the beef out of the marinade, discard the bay leaves and garlic, and save the marinade.
    Dredge the beef cubes in the flour mixture in stages before brushing off the excess.
    In a large pot, heat a glug of olive oil and brown half of the meat for 5 to 7 minutes over medium heat, stirring to brown evenly (see the notes above)
    Continue to brown the remaining steak in a large oven-proof Dutch oven, adding more oil as needed. (You’ll need additional oil if the beef is really lean.)
    In a Dutch oven, place all of the beef.
  • Prep the veggies: Prepare the Vegetables
    Heat another glug of oil in a big pot before adding the onions, carrots, mushrooms, and potatoes. Cook, stirring periodically, for 10 minutes over medium heat.
    Cook for a few minutes more after adding the garlic.
  • Place all of the vegetables on top of the beef in the Dutch oven.
    To deglaze the bottom of the pan, add 2 12 cup of the saved marinade to the empty pot and simmer over high heat, scraping up all the brown pieces with a wooden spoon.
    12 tbsp salt, 2 tsp pepper, rosemary, sundried tomatoes, Worcestershire sauce, 12 tbsp salt
    Over medium heat on top of the stove, pour the sauce over the meat and veggies in the Dutch oven and bring to a simmer.
    Cover the pot and bake it for about 2 hours, or until all of the meat and veggies are cooked, stirring once throughout the cooking process.

See more:

It won’t take you a lot of time for a hearty beef stew for whole family. Hopefully, you will get at least a Jina Garten beef stew that suits you best. Give BestLifeTips a thumb up if you nailed it and return more often for cooking tips.