stew recipes

Parker's Beef Stew

chuck

(750-ml bottle) good red wine

garlic cloves, smashed

bay leaves

all-purpose flour

Kosher salt

black pepper

Good olive oil

yellow onions,

carrots,

white mushrooms, stems discarded and cut in 1/2

potatoes,

garlic (3 cloves)

(or rosemary

sun-dried tomatoes

Worcestershire sauce

peas

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.

<span>I love Ina's recipes and tried this one yesterday -- in the slow cooker.  It was absolutely DELICIOUS -- the whole family loved it and I will definitely be making it again.  </span><br /> <br /><span>I followed the recipe exactly as written with the following changes to accommodate the slow cooker:</span><br /><span>1)  I cut the the potatoes into 1-inch chunks (as they take a long time to cook).</span><div>2)  I cooked the stew on HIGH for about 4 hours.  I believe you could also cook it on LOW for about 8 to 9 hours.  I stirred the stew one time while it was cooking, added the frozen peas at the end and served.  </div>

Added bacon and used beef instead of chicken stock. Only used enough wine to cover the meat to marinade, but added some more to deglaze. Didn't need all that flour either. Absolutely divine! Everyone swooned.

Just wanted to note that this recipe calls for 6 oz. of bacon and beef stock (not chicken stock) in her book.

Very delicious. I too used the recipe with chicken stock, that did not include bacon.  I think I will try the bacon and beef stock version next time (in her book but not this food network recipe) because I love bacon!  This was MUCH better after one day.  When I first made it I thought the wine and rosemary flavors were over powering, but after a night in the refrigerator the flavors had mellowed and it was quite good. So I would strongly advise making it a day ahead.  Otherwise it was just great on a cold winter night. I forgot to add the peas too but they can easily go in the next day.

Just made this yesterday for a gathering today.  The taste was magnificent and I am betting it will be even better today.  Prep time is drastically understated and I recommend reading through the directions first as it calls for many pots.  With some changes, you can make this a one pot meal (veggies first - remove - then beef - remove - then deglaze).  One cup of flour is plenty for dredging and since you only reserve 2.5 cups of the marinade, I didn't use an entire bottle of wine.To clear up some confusion - there are 2 recipes floating around out there - one that was originally published in Ina's cookbook (and you can find this version on line as well) which calls for bacon and beef stock and also describes a slightly different cooking method -  and the one published here on food network.  I am not sure why - maybe Ina changed it?  Food Network?.  I went with bacon and beef stock and am very happy with the results

This recipe is a lot of work, but worth it! I agree with other reviewers that you don’t need a whole bottle of wine or two cups of flour. I used enough wine to cover the beef (added more to make the sauce), and one cup flour and it turned out amazing. I forgot the peas at the end but didn’t miss them. 

It is good but it is missing something in depth for me, too.  I love Ina's recipes and I followed this exactly from her book (which uses beef stock and smoked bacon).  I did not require the additional flour thickening at the end and I agree it didn't require as much flour for dredging as listed.  Also, I used an All-Clad 12" sauté pan and required 4 cooking batches as to not crowd and steam rather than brown the meat.  While I love a wine stew the meat seemed over flavored with wine and we didn't get the rich meat flavor.  (I love her beef ribs in wine so I do like a wine flavor.). <span>It is missing a tomato flavor for me so I added concentrated tomato paste to the remaining stew to get the flavor and not dilute the thickness.  </span> I will also use a better quality meat next time to compare.  For me, the smoky aspect of the bacon was a little much for me.   Overall, it is a Sunday-dinner recipe once I tweak it for our tastes.  

This turned out really well. I used a Cabernet and you can definitely taste it. The meat came out great!  I’ll use this again. 

Oh my!  This was the BEST stew I have ever had. Didn't have the 25 hours for the marinade of the beef.  Only marinaded it 3-4 hours.  But it was still amazing.  Think the surprise ingredient was the sun dried tomatoes.  Followed the rest of the recipe exactly.  Make it.  You won't be disappointed.

I love Ina.  No matter what she makes, she makes you believe you can make it too.  Her directions are right to the point, she uses ingredients that are easy to get, and she makes you feel like you could come right over and have a cup of coffee, because she talks to viewers like they live next door.

Take the time up front to make a thick gravy and you'll love how rich and delicious it makes this slow-cooked stew. Even though the caraway is optional, we recommend giving it a try- it's a simple way to add something special to a classic.

Slow Cooker Beef Stew

beef chuck,

sweet paprika,

salt and black pepper

all-purpose flour,

olive oil

cremini mushrooms, halved

onion,

tomato paste

red wine

low-sodium beef broth

thyme

caraway seeds, optional

parsley leaves, chopped

Sour cream,

How to Make Beef Stew in a Crock Pot | Slow Cooker Beef Stew

Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.

Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.

Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.

Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

A five-star flavor with a negative star for prevarication! 
 
IF you have the chuck pre-cut AND 
IF you have everything measured out AND 
IF you have pre-peeled and pre-cut potatoes and carrots AND 
IF you have an induction stove-top that heats nearly instantly AND 
IF you have your wine opened and breathing AND 
IF you can change thermodynamics to thicken gravy instantaneously 
 
OR 
 
IF you have a Delorean with a functioning Flux Capacitor to enable time-travel 
 
OR 
 
If you have Flay, Brown, Ray, or Irvine working your kitchen 
 
You can prepare this recipe in 20 minutes 
 
I am a Master's level chemist who cooks three meals daily for my family; I am no slouch in the kitchen, and the prep took me well over double the listed prep time 
 
As for the flavor and texture, nothing short of excellent! 
 
I did use a Ninja brand slow cooker and it cooked in less than four hours, but the offset was insufficient to negate the ridiculously short and thereby false prep-time claim.

Prepped everything the night ahead and place in slow cooker in AM. 

Cooked meat in two batches. Used large ziplock to shake spices and coat meat following with flour coating. This method works well. 
Substituted beer and sweet potatoes. 

Cooked the onion and garlic down slightly in the pan for ~3min after removing the meat. Removed onion and garlic prior to adding tomato paste. 

Added beer after the tomato paste to de-glaze pan prior to mixing in flour. The key to perfect gravy (no lumps) is to add the flour sparingly, sprinkling in then wisking until reaching desired consistency. Do not add all the flour at once. For best results use WONDRA flour. 

Poured everything into the pan and mixed together prior to transferring to the slow cooker. Can't wait to eat this meal tomorrow!

Overall good. I felt it was missing a little something so I added some Worcestershire sauce and that helped a bit.

Excellent recipe. I added more potatoes and carrots, and increased the liquid to accommodate them. Perfect! 

I've made this gravy many times for another recipe. The only difference is that it calls for port and reduce by 1/2 then toss in some roasted shallots. Then it is served over Filet Mignon. Yes, the gravy is that good. I opted for the Ale this time - thanks to those who suggested it. I've always said you could put it on McDonalds meat and it would be amazing. So to have even more of this gravy in a stew on a 30 degree New England night? Amazing.

I leave out the wine because I think it interferes with the good flavor of the meat. I add two or three crushed garlic cloves. If you mix the flour with 1/4-1/2 cup of water and mix it well into a smooth paste  you will have no lumps. Add a lttle  more water to the flour  if necessary. This was how my Irish grandmother made beef stew, but on top of the stove, of course, there being no slow cookers in her day. It can also be cooked in a 300 degree oven for several hour with a tight fitting lid. My grandmother put the potatoes and carrots in after the beef was cooked quite well. 

OMG! I made this to the letter, with the exception of the crushed red pepper.  I used red pepper instead. This recipe @Tia Mowry is excellent. I made the seasonings prior to &amp; I can literally taste the various spices, &amp; this is definitely a recipe I will make again. It's July, &amp; after viewing Tia make it on TV, I had to try, &amp; it did not disappoint.  It's very good with cornbread.  Thank you so much for sharing!

As  some commented, for all the ingredients, it was a little bland as directed in recipe.  After these corrections, the taste was definitely better and it looks amazingly rich and appetizing too.  Add 2T worcestershire sauce and increase salt to 1 full tsp and next time would add another teaspoon of salt.  I also added 6 celery ribs, 4 cloves of crushed garlic, a teaspoon of  fresh-ground pepper and used regular beef broth instead of low-sodium.   <div>THIS IS IMPORTANT:  I decided to add 3/4 C more of the beef broth to the pot after all assembled.  It just looked like it needed it.   When I got home &amp; checked the slow cooker after 6 hours, nearly ALL the liquid was gone.  It had been cooking on low.   I'm glad I got home in time to add more broth, as it was sticking to the sides and surely would have dried out and/or burned while cooking the last two hours.  </div><div>Lastly, I'm an experienced cook, but I don't believe anyone could prep all this in twenty minutes!!  I suggest allowing 1 hour for all the prep.  </div><div><br /></div>

Worth the wait! So delicious - really! I used a half-cup of wine, instead of a full one, which I'd recommend; substituted for some more beef broth and it came out great. Oh, and substituted celery for the mushrooms. Yum and now a new staple for us :).

Excellent!  Easy and very flavorful. I followed the recipe, except I didn't have carroway seeds and I doubled the vegetables.

Beef Stew with Root Vegetables

butter

beef stew meat

garlic,

beer

beef broth, more as needed

sugar

paprika

salt

parsnips,

turnip,

all-purpose flour, optional

parsley,

Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.

Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.

If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.

To finish, add the parsley and stir through the stew.

After so many failed attempts at beef stew,  my hubby said "please stop trying".  Many years later we became Pioneer Woman fans, I told my hubby I wanted one more shot after seeing Ree make this recipe.  Thankfully, I have redeemed myself with this recipe! Excellent everytime and just so easy, who doesn't love a one pot meal?

My family LOVED this recipe! I used potatoes and carrots as the original recipe from her website calls for and it was SO good! I am a very experienced home cook but I have never been able to find a beef stew that I really loved because it was never flavorful enough for me or my family, this recipe has a wonderful layered flavor from the beer (which you can't identify at all as beer) and the tomato paste and just a enough Worcestershire and paprika to keep it interesting. My only suggestion would be to pour the flour slurry at the end through a mesh strainer, but only because I ALWAYS seem to end up with tiny clumps of flour so I err on the side of caution. This recipe was wonderful, it keeps very well for left overs and it reheats beautifully and like most great soups and stews it tastes even better the second time around! <br />

This had great flavor!! And I don't even like beef stew (I make it for my family who loves).  I didn't use turnips (yuck!), did put in the parsnips and carrots and added potatoes.  I added these with an hour remaining.  The carrots did well, the potatoes and parsnips should have been added with 30 mins. remaining, as directed.  I only used 1t of sugar (afraid would be sweet) and 2T tomato paste. I also microwaved a bag of frozen limas and a bag of frozen peas and added them right before serving.  These made a great addition.  This will be my go-to recipe for beef stew going forward.  

My family absolutely loved this stew!  My husband said it’s the best stew he’s ever had. I prepared the recipe exactly as written. I used an amber beer as it was what we had on hand, and did not add or substitute anything in the recipe. This was the first time I had ever eaten parsnips and turnips...now I’m a huge fan of these, often overlooked, root veggies! It was flavorful and hearty!  I’m making it again this weekend! Thanks Ree! 

This is "about" exactly Ree's  Beef Stew with Beer and Paprika. http://thepioneerwoman.com/?s=Beef+Stew+with+Beer+and+Paprika<div>I used a can of Guiness as the beer. As a stew junkie, I thought this was the best I have ever tasted. Simple delicious! Great with wide egg noodles.</div>

Loved this!  Our deviations:<div>- left out parsnips, as they are not in our stores yet (too early in the fall)<span>. Used 1/2 a turnip like she did on the TV episode.  Used an Oatmeal Porter as our beer.</span></div><div>- added 3 stalks celery, some baby portobellos, tiny purple, red and white potatoes, dried thyme, herbs de Provence, and a few glugs of Cabernet (because we added so many extra veggies - needed more liquid).  Used 3 tbsps of flour to thicken in the end.</div><div>Would luvvvv this with the cheesy grits, but since we added potatoes, we stuck to those and French bread for dipping.  Yummy on a drizzly fall evening!</div>

Absolutely delicious and easy to make. I added a few potatoes because I want sure if my family would like the turnips but they didn't notice. Perfect dish and I will make it again. Thank you again Ree. 

Delicious!  Put this over some Bob Evans mashed potatoes. 

My family loved this recipe! 
This was the first time making this recipe. Instead of using beef, I used venison. 
I added celery, rutabaga, and potatoes. 
I skipped the turnips but used carrot and parsnip! 
Also, used a light beer and Italian tomato paste.
Note: next time I will simmer beef for 30 minutes and then add veggies for additional 30 minutes or until soft. 

I just made this for dinner tonight. I didn’t have parsnip but I did add potatoes, carrots and celery.    I will be making it a bit thicker. Thanks Ree for this yummy recipe. I highly recommend you to give this recipe a t*/

https://www.foodnetwork.com/videos/beef-stew-with-root-vegetables-0202597

Ree adds root vegetables to her beef stew to make a hearty one-dish meal.

Beef Stew With Root Vegetables

Giada De Laurentiis' Cioppino, an Italian-American fisherman's stew, is a lighter alternative to heavy holiday meals, from Everyday Italian on Food Network.

Cioppino

fennel bulb,

onion, chopped

shallots,

garlic cloves, finely chopped

red pepper

tomatoes

dry white wine

fish stock

bay leaf

manila clams, scrubbed

mussels, scrubbed, debearded

large shrimp, peeled and deveined

fish

Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and red pepper flakes.

Overall, this is a great recipe but my rating of 4 vs. 5 stars is because it needs a couple of tweaks.  First, I doubled the recipe because I had 12 over for dinner Xmas eve.  I've been enjoying my mother's Cioppino as long as I can remember because we celebrate my sister's birthday every Xmas eve; her actual birthday is Xmas.  I consider myself a Cioppino aficionado!!!!  Plus, I wanted to give my mom a break AND try to make it for the first time myself.  The fennel is really key too.  Don't skimp on onions, shallots or garlic and use all of it generously.  So I had the sauce simmering before adding the seafood and my husband walked in and said, "This is is not going to feed 12 people."  He was absolutely right.  Thank goodness I had a huge Costco size jar of Rao's plain marinara - the choice of most chef's if one must buy.  I dumped it in, even added more wine and let it simmer much longer - like 1.5 hours longer than the recipe calls for.  This is an important step because if you don't let the sauce simmer, the fennel needs to soften (even after sauteing it stays very firm and crunchy) and simmer more in the sauce/soup.  It also needed a touch of Italian seasoning - to your taste; it just needed it...Because it was Xmas eve, we individually broiled lobster tails and placed it on top of the soup as a final touch.  It was really good.

I've made this recipe AS IS, and it is excellent. Other times, unable to find seafood stock I've used chicken stock with clam juice to match the amount with success. I've used a little less onion, less shallot, more wine, whatever, crushed tomatoes instead of diced, etc, and basically this is an extremely forgiving recipe. I highly recommend making it. Do not skip the fennel or wine! 

Every Christmas Eve I make this recipe and it is perfect! I serve w pasta &amp; crusty bread on the side for dipping. The kids and adults look forward to it every year as part of the feast of 7 fishes! Thanks Giada 

<div>We made this tonight. We made a few changes to suit what we had in the frig and cabinet;  and ended up with fabulous cioppino.</div><div>1. I added 1 cup of chopped celery.</div><div>2. No shallots (non in our frig at the time)</div><div>3. I sauted the vegies in 1 cube of butter with a 1/2 tsp salt, instead of oil.</div><div>4. I made my fish stock from 1/2 lb. of raw shrimp, shells on, in 5 cups of boiling water.</div><div>5.We had a can of oysters in the cupboard, so we used the juice and added the oysters with the fish.</div><div>6. No crab.</div><div><br /></div><div>7. I used very good white wine.</div><div>8. At the last minute I added 1 more tsp. of salt, 1 tbls. Sugar, and 1/2 cup cheap red wine.</div><div>9. The bag of frozen fish had calamari, so I lightly sauted the pieces in butter before adding them.</div><div>It was fabulous. </div><div>P.S. We used 1 bag of CostCo frozen seafood; Mussels, shrimp, calamari, and 1 pound frozen cod (costco), the 1/2 pound shrimp from the broth (shells off), and the oysters from the can. </div><div><br /></div><div>The fennel is a MUST! </div><div>Thank for the base recipe!</div><div><br /></div>

Made the broth portion of this tonight with the intention of heating it and adding the seafood tomorrow.  My husband and I couldn’t stop “sampling”the broth all night.  It’s delicious.  Looking forward to tomorrow when we finally add the proteins.  

I cooked this Cioppino tonight for a dinner party and everyone was raving over it!  I love to cook and this is one of the best meals I have ever made.  It all started because I had some leftover seafood broth I saved from a Lousinana Boil I made last week with lobster, shrimp, mussels, potatoes, onions, celery, Old Bay and all the other ingredients it entails.  I altered this recipe to my tastes by adding some ground Italian sausage and a lb. of Maine crab meat to the shrimp, mussels and clams.  I also made saffron yellow rice to serve in the bowls with the Cioppino poured over it.  And I made garlic &amp; Italian herb butter I spread over a sliced bagette loaf of bread baked and then broiled to a nice toasty crunch.  This dish is going to be a top favorite to repeat many times in the future.  I highly recommend this recipe.  Simply delicious!  

It's already been said how great this recipe is, but I want to second the person who suggested scallops. For the fish, we used 3/4 lb. sea scallops cut in half laterally, and 3/4 lb. halibut. As said before, the timing for each fish is perfect. Even though it says it takes 90 minutes, this is a really easy recipe to make. It's hard to go wrong. The hardest part, really, is finding the most pristine shellfish and fish and being willing to spend the money for them. This was our Christmas dinner, and there were raves all around from the youngest to the oldest. This one's a keeper. And, it's very pretty!

I followed the recipe verbatim, but also included sea scallops.  This cioppino turned out better than any I've ever had anywhere. My sixteen year old son agrees that this is absolutely delicious!  The soup could easily stand on its own. The fennel is delightfully subtle alongside the onion, shallot, garlic and tomato. With all of the wonderful seafood, it's truly unbeatable.  The timing of the seafood additions was just right.  The mussels were plump and tender. I added the scallops with the shrimp and those were cooked perfectly.  I served this with buttery garlic sourdough baguette lightly toasted under the broiler.  Dipped in the soup, it's like heaven on Earth!  Thank you, Giada!

Made this last night and it turned out amazing.  I added some smoked paprika to the broth and it was heavenly.  Highly recommend it. 

This is one of our very favorite recipes.  It's relatively easy and quick so we can do it whenever we feel like a seafood fix.  And, the results are AMAZING!  This ciopinno is better than any similar dishes we've had in restaurants.  We usually do just half a recipe, and this gives us two dinners.  We've made the ciopinno using fish stock, seafood stock, and even clam stock interchangeably without noticing any important difference.  We routinely add scallops (same amount as the shrimp) which we cut in half cross-ways to get thinner rounds.  Our favorite fish for this dish is halibut.  It stays firm during cooking and seems to "fit."   In our view, sea bass isn't as good, and fish like cod, haddock, snapper, and grouper break up during cooking.  We sometimes add a bit of cod, however, to get some smaller pieces of fish throughout.  We've also tried lobster and king crab, but felt they only added to the price.  TRULY WONDERFUL!!

https://www.foodnetwork.com/videos/giadas-cioppino-0228316

Learn how to make Giada DeLaurentiis’ take on Cioppino.  This Italian-American soup is a lighter alternative to heavy holiday meals.

Giada DeLaurentiis' Cioppino

Good Eats Beef Stew

apple cider vinegar

herbs,

English-cut short ribs

yellow onion, thinly sliced

red potatoes,

parsley leaves

In a large mixing bowl, whisk together the tomato paste, cider vinegar, Worcestershire sauce, paprika and dried herbs. Set aside.

Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package into a metal pan and put into a cold oven on the middle rack. Set the oven to 250 degrees F and cook for 4 hours.

Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling or if serving the next day, place in the refrigerator until ready to finish.

Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another time. Place the fat into a large saucier and place over medium heat. Once the fat has melted add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook for 30 minutes or until the potatoes are fork tender.

Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding. Once the potatoes are tender, uncover and set the meat atop the vegetables. Cover and continue to cook for 10 minutes. Serve sprinkled with the parsley.

Excellent base recipe! As I do with most recipes, I tweaked to my tastes, and it was absolutely the BEST stew I've had! I don't know what English-cut short ribs are, but I bought about 3.25 pounds of prime boneless short ribs from Costco, which although pricey ($30), I would NOT go with a cheaper grade of meat after tasting the final product.

Make this on a day you have off and start early. This recipe takes time, and I would not advise skipping steps or fast-forwarding.  

I added 3 cloves of crushed fresh garlic in with the onion. Along with the potatoes and the broth, I added 2 stalks of sliced celery and 2 sliced carrots, as well as a cup of beef broth, a cup of nice Tempranillo (red wine), about a cup of water, and 2 bay leaves. I shredded the meat, which was fork tender, and when it came time to stir it in, I added a cup of frozen peas.  

I served topped with a little fresh graded parmesan and the parsley along with homemade cornbread. I'm already excited for leftovers tonight!

This was the first thing I ever cooked for a new girlfriend. She loved it!  Fast forward a few years later and now she is my wife. So I guess you could say it worked out :)

I made the recipe according to the instructions until I boiled off all my liquid cooking the potatoes.  The pan was well sealed and cooking temperature was low. At 15 minutes I had burnt potatoes. To recover I had to add red win and beef stock.  <div><br /></div><div>Dinner was not bad but not great either. </div>

Excellent recipe. The key is to take your time and do every step properly. Dry the beef well so it browns to a nice crust. Clean the pan between batches. I used fresh chopped thyme and rosemary, and dried oregano about 2 teaspoons EACH. I think the recipe goes too light on these seasonings for my taste. I also increased the tomato paste a bit, but I also had to make it fresh from Pomi chopped tomatoes. The only corner I cut was putting the sauce straight into the freezer to collect fat for the vegetables. Within 30 min I had a tablespoon or so. It didn't seem like enough for all the veggies I had, so I added a tablespoon of butter too. The taste was very satisfying but without much zing. It went well with some grated gruyere cheese on top!

best. stew. ever.   Instead of just onions, I used carrots, celery, and onion and substituted sweet potatoes for the potatoes.  I also added some criminis to the mix and oh.em.jee.  

Words cannot do this dish justice.  



Easy, plan ahead for down time in the fridge and such, but soooo soooo good. 

Awesomeness is pale to this recipe! My Go To For Stew!

I am making it for the second time right now.  The flavor of that meat is to die for. I,too added carrots &amp; small onions to the potatoes, just becuase my family expects it. I also found using store-bought stew meat in no way is cheating. He is right about the flavors being best if kept separate. Actuall,he is right about everything.

After reading others reviews about cooking the liquid, I will use beef stock to cook the potato’s and add the reserved liquid from the beef as to finish seasoning before adding the meat back. I wonder how this would work using beef brisket?.....

https://www.foodnetwork.com/videos/altons-good-eats-beef-stew-0226131

Searing and slow-roasting beef brings out maximum flavor for Alton's stew.

Alton's Good Eats Beef Stew

Cook Ina Garten's top-rated recipe for classic French Coq Au Vin from Barefoot Contessa on Food Network with Burgundy wine, cremini mushrooms and pancetta.

Coq Au Vin

bacon

(3 chicken,

yellow onion, sliced

garlic

Cognac brandy

(375 ml) good dry red wine

chicken stock,

unsalted butter,

frozen small whole onions

cremini mushrooms, stems

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.

Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.

Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.

Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

Love Ina!!!! Amen to more REAL cooking shows like Ina, Giada &amp; Bobby. I rarely watch Food Network anymore because of the tiresome competition shows.  I want to see real cooks in a kitchen!!!!!!!!!!!

Where are the new Barefoot Contessa episodes.....she is the best thing you have going on Food Network......

tired of seeing all of reality cooking competition shows! Bring back Ina, Giada, and Bobby!!!

<span>You should brown the chicken at very high heat to get a crisp skin on it before you toss it in with the other ingredients. A lot of the recipes from experienced chefs leave out cooking temperatures. So, cook the bacon as you normally would, then crank up the heat till you have a little smoke, then toss in the chicken to get a crisp browning of the skin and outer flesh within the stated 5 minutes. If you're using a whole divided chicken, don't be afraid to take pieces out when they're fully browned on the outside; they don't all have to come out at once. This will give you a better result after you return the chicken to the pot in the second part of the recipe.  </span><div><br /></div><div>People tend to be afraid of high heat when they're cooking, and if you perform this recipe with only medium heat then you'll get overcooked chicken. It's a little counterintuitive, but higher heat for less time will improve the external textures while preserving the interior moisture because there is a second phase of cooking it in the oven. Also, if dividing a whole chicken is intimidating, follow another users suggestion of just using skin on chicken thighs for this recipe. Also Also, an external digital cooking thermometer (the kind with the probe in the meat, a heat resistant cord, and the display outside the oven) placed in the thickest part of the chicken will let you get perfectly cooked, safe chicken with no guess work.</div>

 I've never tried an Ina Garten recipe that didn't work well, so looking forward to trying this.  I'm a big fan of Food Network, but I too, like other reviewers want more Ina, Giada, and Bobby-very tired of all the competition cooking shows!!!

Following the recipe as written,. I found this dish almost sickeningly full of fat--bacon, bacon fat, chicken skin, butter, olive oil. Realizing this before putting in the flour and butter, I put the pot in the fridge so the fat could congeal and I could skim some off the top. WIth that amendment, the recipe turned out tasty--even better the second day.

I have read all the reviews for Ina's coq au vin and I am surprised at how little some people know about cooking.  Most do not seem to know how to take care of problems if the dish does not come out perfectly. 

To make the statement the coq au vin was soupy is very easy to fix. Just take all the ingredients out of the pan and cook the the offending broth down until it is thick and tasty. Put all the ingredients back in the pan and cook it 30 min. longer solves the problem.

Either I'm easily pleased or some of the people commenting have no taste buds or kitchen skill. This dish was AMAZING!!! And not at all difficult to make. The whole family loved it. The only adjustment I made was pouring off some of the oil before adding the carrots and onions as I was worried it may be a wee bit oily. Will most certainly be making this again, thank you Ina xxx

I just tried the Coq Au Vin...problem is the gravy didn't thicken??? I'm gonna let it sit for an hour.

Surprised I had not yet made this before and don't recall which cookbook it's featured in.  Used all chicken thighs and it turned out fabulous!  I also added little new potatoes to the pot.  Was really good!  It's a keeper.  Everyone in the family loved.

https://www.foodnetwork.com/videos/the-contessas-coq-au-vin-0170458

Ina Garten shares her recipe for French Coq au Vin using chicken, mushrooms, onions and bacon.

The Barefoot Contessa Makes Coq au Vin

Chicken and Smoked Sausage Gumbo with White Rice

vegetable oil

smoked sausage,

chicken

onions

celery

chopped bell peppers

cayenne

chicken stock chicken broth

green onions

file powder

White Rice, recipe follows

Hot sauce

garlic powder

onion powder

cayenne pepper

oregano

white rice

water, chicken stock, chicken broth

unsalted butter

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

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