Ina Garten's Ultimate Beef Stew is Everything I Want to Eat Right Now

I live in Florida, so we typically only see about one week of winter. While the rest of the country is frigid and freezing, we still walk around outside in our shorts and flip flops. But for whatever reason this season, that has not been the case. It’s been ridiculously cold, and we are all just about over it. Last week, part of the state was even covered in snow.

While the temperatures are cool outside, I’ve kept warm inside and I've also been constantly craving warm comfort foods. So when I stumbled across a dish called the Ultimate Beef Stew from the Barefoot Contessa herself, Ina Garten, it of course piqued my interest. the Barefoot Contessa herself, Ina Garten.

Get the recipe: Ina Garten's Ultimate Beef Stew

Ingredients for Ina Garten’s Ultimate Beef Stew

It's only right that an ultimate beef stew has an ultimate list of ingredients. To make your own pot at home you’ll need olive oil, small-diced pancetta (in my case I used beef bacon), boneless short ribs cut into 1 ½ - inch chunks or 4 ½ pounds on the bone. Again, in my case I used pot roast chuck. You’ll also need Kosher salt and freshly ground black pepper, cognac or brandy, hearty red wine (Cotes du Rhone or Chianti), chopped yellow onions, chopped fennel, minced garlic, canned diced tomatoes, tomato paste, beef broth, carrots, scrubbed and cut ½ - inch diagonally, Yukon gold potatoes, scrubbed and diced into 1-inch cubes, and frozen peas. Told you it was ultimate!

Related: 25 Classic Ina Garten Recipes to Make All the Time

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How to Make Ina Garten’s Ultimate Beef Stew

Preheat the oven to 300°. In a large Dutch oven, brown pancetta in oil, then transfer to a plate. Season short ribs with salt and pepper, brown in batches, and set aside. Deglaze the pot with Cognac and some wine, scraping up browned bits, then sauté onions and fennel until tender. Add garlic, tomatoes, tomato paste, remaining wine, beef broth, and the browned meat with juices. Bring to a simmer, cover, and bake for 1 1/4 hours. Stir in carrots and potatoes, cover, and bake for another hour until tender. Before serving, mix in peas and pancetta, adjust seasoning, and serve hot.

Related: The Best Way To Make Oatmeal, According to Ina Garten

What I Thought of Ina Garten’s Ultimate Beef Stew

Ina really does deliver upon on her promise with this recipe: it really is the Ultimate Beef Stew. I was seeking a warm bowl to fight against the bitter cold, and this beef stew perfectly hit the bliss point. I almost want to pack it in a thermos and hand cups of it out to my neighbors.

Related: Ina Garten's Red Wine-Braised Short Ribs

Admittedly, I first questioned the addition of tomatoes and tomato paste to the stew, but in the end, it gave the stew a nice balance of flavor and acidity. The tomato of it all also helped in adding additional flavor to the meat and potatoes. I must also admit that this was my first time ever cooking with fennel, and I was pleasantly surprised by the taste it added to the stew.

So, if you’re ever in need of some modern day comfort food, look no further than this wonderful beef stew. Ina Garten's dish won't just warm your soul, it also put some meat on your bones.

Related: Ina Garten's Simple But Fancy Lasagna Trick

Tips for Making Ina Garten’s Ultimate Beef Stew

• Brown your meat chunks in two batches. If you attempt to place all of the meat in the pot at once, you won’t be able to brown all of the pieces.

• Check the stew periodically to ensure that it maintains its simmer.

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