Ina Garten's Beef Stew Recipe

Ina Garten's Beef Stew Recipe


Hands down, this Beef Stew was absolutely delicious! We will warn you in advance, though, it needs a pretty good size pot because it serves about 6-8 people. We served over white rice with cornbread and it was PERFECT for a chilly fall evening.


3 tablespoons good olive oil (we used Olio Santo)

4 ounces small-diced pancetta

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

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

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

10 ounces frozen peas




Preheat the oven to 300˚ F.

Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.

Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don’t cook them all in one batch or they won’t brown!) Transfer the second batch to the bowl and set aside.

Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.

Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.

Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

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