| Level: | Easy |
| Total: | 1 day 2 hr 35 min |
| Prep: | 15 min |
| Inactive: | 1 day |
| Cook: | 2 hr 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 1 day 2 hr 35 min |
| Prep: | 15 min |
| Inactive: | 1 day |
| Cook: | 2 hr 20 min |
| Yield: | 6 servings |
Ingredients
- 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)
- 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
Instructions
- Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
- The next day, preheat the oven to 300 degrees F.
- Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you’ll need more oil.) Place all the beef in the Dutch oven.
- Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.
- Before serving, stir in the frozen peas, season to taste, and serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 700 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 9 g |
| Sugar | 13 g |
| Protein | 55 g |
| Cholesterol | 121 mg |
| Sodium | 1483 mg |
| Serving Size | 1 of 6 servings |
| Calories | 700 |
| Total Fat | 20 g |
| Saturated Fat | 5 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 9 g |
| Sugar | 13 g |
| Protein | 55 g |
| Cholesterol | 121 mg |
| Sodium | 1483 mg |
Reviews
I made Ina’s Unforgettable Beef Stew (renamed Parkers Beef Stew) for tonight. Sad to say it was Unforgettable for all the wrong reasons. The recipe says to soak the beef overnight in red wine. I used Chianti. My son said, “Wow! That looks delicious!” It did look amazing. I wish I could post a picture because it looked much like the photo in the recipe. Unfortunately, It was awful. The beef tasted sour! I threw every bit of the stew into the trash! What a waste of a $24 roast! I’m no novice. Been cooking for 50 years and people love my food, always telling me I should open a restaurant. I followed the recipe to the letter. I don’t like to leave a negative review but, I hope I can save someone else from wasting their money and time on this awful recipe. Yuck!
Instructions were confusing. Step 4 should be separated out to 2 steps at least.
Yes. I was just a bit confused with the difference between the cookbook version & the Food Network version?? Which one is Ina approved Both looked great so I did a little from both & the result is great.
I LOVE THIS!! I made it for a group of 20 doubled it, I had to make if for food sensitive people,, so I had to use onion powder instead of real onions, and and a mix of Almond and casava flours to dredge the meat in,,I have a very large portable roaster that i pre heated to 350, and put everything in.. it cooked for about 2 hours.. all was delicious!!!
I’d like to make this a week in advance of dinner and freeze it. I think it would do well! Has anyone tried this?
It’s in constant rotation in fall and winter. It never fails!
D. Lynn Harrison
D. Lynn Harrison
This is awesome, I will make it again and again.
OMG! We made this during a perfectly cold day and thoroughly enjoyed it. The beef was perfectly tender and flavorful. The veggies delish and the sauce was superb. Another amazing recipe. It takes quite a bit of time to sear the beef, but put on some tunes and drink a glass of wine and it’s no problem.
We love this recipe!!!! Turns out perfectly every time.. I do like to add mushrooms to it..Waiting for it to finish cooking on this rainy day!!!!!
I’ve made this a bunch of times and it consistently tastes great. Kenji Lopez-Alt offers a great shortcut for browning meat for stew: brown the entire chuck roast first and then cut it up…it’s good enough. I compromise by cutting the meat into 3 or 4 long slabs, flour and brown each one on all 4 sides and then I cut each slab into cubes. I substitute tomato paste for the sun dried tomatoes sometimes…not sure I can taste the difference. The last time I made this for a gathering with friends, it got really quiet as everyone was eating which is a great compliment! This stew make good leftovers for up to a week. I love Ina’s recipes!