Ina Garten Beef Stew
A hearty and comforting beef stew filled with tender chunks of beef and vibrant vegetables, perfect for family gatherings.
Ingredients
Main Ingredients
- 2 pounds beef stew meat (cut into 1-inch pieces) Use a good quality meat for the best flavor.
- 2 tablespoons olive oil
- 1 large onion (diced)
- 4 cloves garlic (minced)
- 4 carrots (peeled and sliced)
- 2 stalks celery (sliced)
- 6 cups beef broth (low sodium)
- 1 cup diced tomatoes (canned, with juice)
- 3 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper (to taste)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preparation
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Season the beef stew meat with salt and pepper and add it to the pot. Sear until browned on all sides, around 5-7 minutes. Remove the beef and set aside.
- Using the same pot, add the onions, carrots, and celery. Sauté for about 5 minutes, until the onions are translucent.
- Stir in the garlic and cook for another minute.
Cooking
- Return the beef to the pot.
- Add the beef broth, diced tomatoes, tomato paste, thyme, and bay leaves. Stir until well combined and bring to a boil.
- Once boiling, reduce heat to low, cover, and let simmer for about 2 hours. Stir occasionally and add more broth if it becomes too thick.
Serving
- After 2 hours, taste and adjust seasoning with salt and pepper as necessary.
- Remove bay leaves before serving. Garnish with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze in portioned containers for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop over low heat.