Barefoot Contessa Beef Stew Recipes

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PARKER'S BEEF STEW



Parker's Beef Stew image

Provided by Ina Garten

Categories     main-dish

Time P1DT2h35m

Yield 6 servings

Number Of Ingredients 18

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

Steps:

  • 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.

BAREFOOT CONTESSA BEEF STEW



BAREFOOT CONTESSA BEEF STEW image

Categories     Soup/Stew     Beef     Marinate     Stew     Dinner

Yield 6 servings

Number Of Ingredients 18

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

Steps:

  • 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.

BEEF STEW (INA GARTEN'S)



Beef Stew (Ina Garten's) image

Categories     Beef     Vegetable     Soup/Stew     Winter     Dinner     Bake

Number Of Ingredients 19

2.5 pounds Good quality chuck beef cubes (1 to 1.5 inch cubes)
750 milliliters Good Red Wine (1 bottle)
3 3 Garlic Gloves, smashed
3 Bay Leaves 3
2 cups All Purpose Flour
1 tablespoon Kosher Salt
1 tablespoon Freshly Ground Pepper
4 tablespoons Olive Oil
2 Yellow Onions (cut into 1 inch cubes)
1 pound Carrots (1/2 inch chunks)
1 pound Small Potatoes
1 tablespoon Minced Garlic (3 gloves)
2 cups Chicken stock or broth
1 Rosemary (1 large branch)
1/2 cup Sun-dried tomatoes (chopped)
2 tablespoons Worcestershire sauce
10 ounce Frozen Peas
1 tablespoon Kosher Salt
2 teaspoons Freshly Ground Pepper

Steps:

  • 1) Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
  • 2) The next day, preheat the oven to 300 degrees F.
  • 3) 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.
  • 4) 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. 4) Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef.
  • 5) 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 all liquid to dutch oven.
  • 6) 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.
  • 7) Before serving, stir in the frozen peas, season to taste, and serve hot.

PARKER'S BEEF STEW



Parker's Beef Stew image

I saw this on Barefoot Contessa. I'm not a fan of beef stew but this looked so good that I had to post. I don't lose the recipe and I can't wait for colder weather to cook this. You could also cook this in the crock pot.

Provided by Porfavorcorona

Categories     Stew

Time P1DT2h20m

Yield 6 serving(s)

Number Of Ingredients 18

2 1/2 lbs good quality beef chuck, cut into 1 1/2-inch cubes
1 (750 ml) bottle red wine
2 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
kosher salt
fresh ground black pepper
olive oil
2 yellow onions, cut into 1-inch cubes
1 lb carrot, peeled and cut diagonally in 1 1/2-inch chunks
1/2 lb white mushroom, stems discarded and cut in 1/2
1 lb small potato, halved
1 tablespoon minced garlic (3 cloves)
1 (14 1/2 ounce) can chicken stock
1 sprig fresh rosemary
1/2 cup chopped sun-dried tomato
2 tablespoons Worcestershire sauce
1 (10 ounce) package frozen peas

Steps:

  • 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.

BAREFOOT CONTESSA'S STEAKHOUSE STEAKS



Barefoot Contessa's Steakhouse Steaks image

This method makes the perfect steak every time. You can season how ever you like. I like to let my steaks marinate a while, that time is not included in times above. Show: Barefoot Contessa Episode: Steak and Sides

Provided by Luvs 2 Cook

Categories     Steak

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

2 (10 ounce) filet mignon
2 tablespoons vegetable oil
1 tablespoon fleur de sel
1 tablespoon coarsely cracked black peppercorns
2 tablespoons unsalted butter, at room temperature (optional)

Steps:

  • Preheat the oven to 400 degrees F.
  • Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
  • Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil.
  • Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
  • When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
  • Top each steak with a tablespoon of butter, if using, and place the skillet in the oven.
  • Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you're actually testing the middle of the steak.)
  • Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.

Nutrition Facts : Calories 897, Fat 75.5, SaturatedFat 27.2, Cholesterol 198.4, Sodium 3606.3, Protein 51.5

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Estimated Reading Time 2 mins
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  • Place the beef in a bowl with the red wine (I use a good one since it's an important flavor), whole garlic, and bay leaves. Place in the refrigerator and allow to marinate overnight.
  • Brown the bacon in a large (12-inch) sauté pan for 5 to 7 minutes, over medium-low heat. With a slotted spoon, transfer the bacon to a Dutch oven, such as Le Creuset.
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Top Asked Questions

How to cook beef stew on the stove?
Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste. To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic.
How to cook stew meat in a Dutch oven?
Pour the sauce over the meat and vegetables in the Dutch oven and bring it to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven for 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˚F or 275˚F. 5.
What inspired Ina Graziano beef stew?
This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. “Over the years I learned a lot about what makes beef stew really delicious,” she says. “A nice red wine, short ribs instead of chuck.
How do you cook a stew with frozen peas?
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.

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