Barefoot Contessa Beef Stew is one of those recipes that will serve you best through long winter nights. The tender meat and vegetables have unforgettable flavor with delicious sauce. Beef stew takes long cooking before it becomes tender. Follow the recipe to make the perfect beef stew.
Ingredients
- 2 ½ pounds beef chuck, cut into 1 ½” cubes
- 1 cup white vinegar
- 3 whole garlic cloves, smashed
- 3-4 bay leaves
- 2 cups flour
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 2 yellow onions, chopped
- 1 pound carrots, cut diagonally into 1 ½” chunks
- ½ pound white mushrooms, stems discarded and halved
- 1 lb small potatoes halved or quartered
- 1 Tbsp minced garlic
- 2 cups beef stock or broth
- 1 branch fresh rosemary
- ½ – 1 cup chopped sun-dried tomatoes
- 2 Tbsp Worcestershire sauce
- 1 (10 oz) package frozen peas
How to make beef stew
Marinate the beef with vinegar, garlic, and baby leaves, overnight in the refrigerator.
Preheat oven at 300F. In a bowl, mix flour, 1 tsp salt and pepper. Take the beef out of marinade, dredge in the flour mixture.
Heat oil in a wide pot, brown the beef for 5 to 7 minutes in two batches. Place the beef in the Dutch oven.
In a large pot, heat oil then add onions, potatoes, carrots, and mushrooms. Cook for 10 minutes, then add garlic and cook for another few minutes.
Place all the vegetables over meat in the Dutch oven.
In a pot, add the reserved marinade and cook over medium heat. Add beef stock, rosemary, sundried tomatoes, Worcestershire sauce, ½ Tbsp salt, and 2 tsp pepper. Pour this sauce over meat and vegetables and simmer over medium heat on stove.
Cover the pot and bake for 2 hours in the oven until the meat and vegetables are tender.
Before serving, add frozen peas and stir. Serve hot.
Barefoot Contessa Beef Stew Recipe
Ingredients
- 2 ½ pounds beef chuck, cut into 1 ½" cubes
- 1 cup white vinegar
- 3 whole garlic cloves, smashed
- 3-4 bay leaves
- 2 cups flour
- Kosher salt
- Freshly ground black pepper
- Olive oil
- 2 yellow onions, chopped
- 1 pound carrots, cut diagonally into 1 ½" chunks
- ½ pound white mushrooms, stems discarded and halved
- 1 lb small potatoes halved or quartered
- 1 Tbsp minced garlic
- 2 cups beef stock or broth
- 1 branch fresh rosemary
- ½ - 1 cup chopped sun-dried tomatoes
- 2 Tbsp Worcestershire sauce
- 1 (10 oz) package frozen peas
Instructions
- Marinate the beef with vinegar, garlic, and baby leaves, overnight in the refrigerator.
- Preheat oven at 300F. In a bowl, mix flour, 1 tsp salt and pepper. Take the beef out of marinade, dredge in the flour mixture.
- Heat oil in a wide pot, brown the beef for 5 to 7 minutes in two batches. Place the beef in the Dutch oven.
- In a large pot, heat oil then add onions, potatoes, carrots,and mushrooms. Cook for 10 minutes, then add garlic and cook for another few minutes.
- Place all the vegetables over meat in the Dutch oven.
- In a pot, add the reserved marinade and cook over medium heat. Add beef stock, rosemary, sundried tomatoes, Worcestershire sauce, ½ Tbspsalt, and 2 tsp pepper. Pour this sauce over meat and vegetables and simmer over medium heat on stove.
- Cover the pot and bake for 2 hours in the oven until the meat and vegetables are tender.
- Before serving, add frozen peas and stir. Serve hot.
