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Barefoot Contessa Beef Stew Recipe

Prep Time20 mins
Cook Time2 hrs 25 mins
Total Time2 hrs 45 mins
Course: Main Course
Servings: 12 people
Author: Amelia


  • 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


  • 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.