Ina Garten’s Ultimate Beef Stew is the definition of comfort food. Tender short ribs, pancetta, and a rich combination of vegetables slow-cooked in red wine and Cognac come together in a pot of pure joy. This stew is hearty, flavorful, and perfect for chilly nights, served in large bowls with crusty bread or over mashed potatoes for a truly satisfying meal.
Why Everyone Will Love This Recipe
- Tender short ribs simmered in red wine and Cognac for rich flavor
- Pancetta adds depth and a smoky, savory touch
- Hearty vegetables like carrots, potatoes, fennel, and peas create balance
- Slow cooking brings out the best in every ingredient
- The perfect recipe for family dinners or special occasions
What Makes Ina Garten’s Beef Stew Special?
This beef stew is elevated with the addition of Cognac, red wine, and pancetta, creating layers of flavor that you don’t often find in a basic beef stew. The slow-cooking method ensures that the meat is melt-in-your-mouth tender, while the vegetables absorb all the delicious juices, making this stew a cozy, comforting meal everyone will love.
Cooking Tips
- Don’t overcrowd the meat when browning—this helps ensure a perfect caramelization.
- Use a good-quality red wine—a Côtes du Rhône or Chianti adds richness to the broth.
- Simmer, don’t boil—low and slow cooking will give the stew its depth of flavor.
- Degrease the stew if needed to ensure a smooth, flavorful base without excess fat.
- If you like your stew thicker, use a spoon to mash some of the vegetables into the liquid.
Frequently Asked Questions
Can I use a different cut of beef?
Short ribs are ideal for this stew because of their richness and tenderness when cooked low and slow. However, you can substitute beef chuck if needed.
Can I make this stew ahead of time?
Yes, this stew actually tastes better the next day, as the flavors have time to meld. Refrigerate it and reheat gently before serving.
What if I don’t have Cognac?
You can substitute brandy or even a dry white wine for a slightly different flavor, but Cognac is ideal for its rich, smooth taste.
How do I serve this stew?
Serve it hot in large, shallow bowls with a sprinkle of fresh parsley or alongside crusty bread for dipping.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop before serving.
How to Freeze
Freeze the beef stew (without the peas and pancetta) for up to 3 months. Thaw overnight in the fridge, then reheat and stir in the peas and pancetta just before serving.
Ingredients
- 3 tablespoons olive oil
- 4 oz pancetta, small-diced
- 3 lbs boneless short ribs, cut into 1½-inch chunks
- Kosher salt and freshly ground black pepper
- ¼ cup Cognac or brandy
- 1 cup hearty red wine (such as Côtes du Rhône or Chianti)
- 2 cups chopped yellow onions (about 2 onions)
- 2 cups chopped fennel, trimmed and cored (1 large bulb)
- 2 tablespoons minced garlic (about 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 lb carrots, scrubbed and cut into ½-inch thick diagonal slices
- 1 lb Yukon Gold potatoes, scrubbed and diced into 1-inch chunks
- 10 oz frozen peas
How to Make Ina Garten’s Ultimate Beef Stew
- Preheat oven to 300°F (150°C).
- Cook the pancetta: Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add pancetta and cook for 4–5 minutes, until browned and crispy. Transfer to a paper towel-lined plate and set aside.
- Brown the meat: Season the short ribs with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven for 5–7 minutes, turning occasionally until browned on all sides. Remove to a bowl and repeat with the second batch of meat.
- Deglaze the pot: Off the heat, add Cognac and ⅓ cup wine, scraping up the browned bits from the bottom of the pot. Bring to a simmer for 1 minute.
- Add vegetables: Add onions, fennel, and garlic to the pot. Sauté for 7–8 minutes, until softened. Stir in tomatoes and tomato paste, followed by the remaining wine and beef broth.
- Simmer the stew: Return the browned meat to the pot and bring everything to a simmer. Cover the Dutch oven and bake in the preheated oven for 1¼ hours, checking occasionally to ensure it’s simmering gently.
- Add carrots and potatoes: Degrease the stew if necessary. Stir in carrots and potatoes, cover, and bake for another 1 hour until vegetables and meat are tender.
- Finish the stew: Stir in peas and pancetta. Taste for seasoning and adjust with salt and pepper.
- Serve: Ladle stew into bowls, sprinkle with fresh parsley (optional), and serve hot with crusty bread or mashed potatoes.
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