Ina Garten Ultimate Beef Stew

Ina Garten ultimate beef stew is an easy dinner made with boneless short ribs, red wine and Cognac, ready in 3 hours 20 minutes. Save this cozy dinner party stew for Sunday dinner, winter weekends or a spring supper, because it bakes hands-off in one Dutch oven with very little fuss.

Brown the short ribs in two batches, because crowding the pot steams the meat instead of searing it. Skip that and the stew loses the deep, roasted flavor that makes the sauce taste rich.

Ina Garten found classic beef stew a little boring, so she kept the potatoes, carrots and peas but built a bolder sauce with boneless short ribs, Cognac and a full-bodied red wine. The recipe comes from Modern Comfort Food (2020).

Source: Modern Comfort Food (2020)

Ina Garten Ultimate Beef Stew

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

2

hours 

50

minutes

Calories

620

kcal

Short ribs turn fork-tender in a wine and Cognac sauce while carrots and potatoes soften in the same pot. The peas and crisp pancetta go in at the end, so they stay bright and salty.

Ingredients

• 3 tablespoons good olive oil
  

• 4 ounces small-diced pancetta (see note)
  

• 3 pounds boneless short ribs, cut in 1 1/2-inch chunks (4 1/2 pounds on the bone)
  

• Kosher salt and freshly ground black pepper
  

• 1/4 cup Cognac or brandy
  

• 1 cup hearty red wine, such as a Côtes du Rhône or Chianti, divided
  

• 2 cups chopped yellow onions (2 onions)
  

• 2 cups chopped fennel, trimmed and cored (1 large bulb)
  

• 2 tablespoons minced garlic (6 cloves)
  

• 1 (14.5-ounce) can diced tomatoes, including the juices
  

• 2 tablespoons tomato paste
  

• 2 cups beef broth, such as College Inn
  

• 1 pound carrots, scrubbed and cut 1/2 inch thick diagonally
  

• 1 pound Yukon Gold potatoes, scrubbed, 1-inch diced
  

• 10 ounces frozen peas
  

Directions

• Preheat the oven: Preheat the oven to 300°F. That way it is ready when the stew goes in.
• Brown the pancetta: Heat 3 tablespoons olive oil in a large 11 to 12-inch Dutch oven over medium heat, then add 4 ounces diced pancetta. Cook for 4 to 5 minutes until browned, then lift it out with a slotted spoon onto a paper towel and set it aside.
• Sear the short ribs: Season 3 pounds boneless short ribs with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat for 5 to 7 minutes until browned on all sides, then move it to a bowl and brown the second batch.
• Deglaze the pot: Off the heat, add 1/4 cup Cognac and 1/3 cup of the red wine, scraping up the browned bits. Then simmer over medium heat for 1 minute.
• Cook the vegetables: Add 2 cups chopped onions and 2 cups chopped fennel and sauté for 7 to 8 minutes until tender. Stir in 2 tablespoons minced garlic and cook for 1 minute.
• Build the stew: Stir in one 14.5-ounce can diced tomatoes with their juices and 2 tablespoons tomato paste. Then add the remaining 2/3 cup wine, 2 cups beef broth, the seared meat with its juices, 2 teaspoons salt and 1 teaspoon pepper.
• Bake the meat: Bring the pot to a simmer, cover and bake for 1 1/4 hours. Check it now and then to be sure the liquid is simmering.
• Add carrots and potatoes: Degrease the stew if needed, then stir in 1 pound carrots cut 1/2 inch thick and 1 pound Yukon Gold potatoes, 1-inch diced. Cover and bake for 1 hour longer, until the vegetables and meat are very tender when tested with a fork.
• Finish and serve: Just before serving, stir in 10 ounces frozen peas and the pancetta. Taste for seasoning and ladle it hot into large, shallow bowls.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO stainless slotted spoon, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use chuck roast instead of short ribs?

Yes, chuck roast cut into 1 1/2-inch chunks is the classic choice and will work here. The stew will taste a little less rich, since short ribs bring more fat and flavor to the sauce.

Where do I find already diced pancetta?

Citterio makes a 4-ounce package of nicely diced pancetta, which saves you the knife work. If you can't find it, buy a thick slice from the deli counter and dice it yourself.

Can I make beef stew ahead of time?

Stews like this usually taste even better the next day, because the flavors have time to meld. Cool it, keep it covered in the fridge, then reheat gently on the stovetop or in the oven.

Do I need a Dutch oven for this recipe?

A large, heavy, oven-safe pot with a tight lid works the same way. It needs to go from the stovetop to the oven and hold steady heat for over 2 hours.

What's the biggest mistake with beef stew?

Crowding the pot when browning the meat is the most common one. The ribs end up steaming and turn gray, so brown them in two batches to build the deep flavor.