Lydias French Oven Stew Recipes

ULTIMATE BEEF STEW

Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. 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. It's a classic recipe, just done in a more modern way."

Provided by Ina Garten

Categories main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

Ultimate Beef Stew image

Steps:

Preheat the oven to 300˚ F.
Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

Ingredients

3 tablespoons good olive oil
4 ounces small-diced pancetta
3 pounds boneless short ribs, cut in 1 1/2-inch chunks (4 1/2 pounds on the bone)
Kosher salt and freshly ground black pepper
1/4 cup Cognac or brandy
1 cup hearty red wine, such as a Côtes du Rhône or Chianti, divided
2 cups chopped yellow onions (2 onions)
2 cups chopped fennel, trimmed and cored (1 large bulb)
2 tablespoons minced garlic (6 cloves)
1 (14.5-ounce) can diced tomatoes, including the juices
2 tablespoons tomato paste
2 cups beef broth, such as College Inn
1 pound carrots, scrubbed and cut 1/2 inch thick diagonally
1 pound Yukon Gold potatoes, scrubbed, 1-inch diced
10 ounces frozen peas

LYDIA'S PORTUGUESE BEEF STEW

This is Lydia's way to make beef stew. Lydia came to the United States when she was 18. She shared this recipe with me back in 1998. Very hardy, buttery and filling. Good comfort food. I have never done it, but I see where this could be converted to a slow cooker after sauteing the beef.

Provided by bshemyshua

Categories Stew

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 8

Lydia's Portuguese Beef Stew image

Steps:

Melt butter in a dutch oven and saute beef in butter until brown. Add onions for an additional 3-5 minutes just until translucent.
Add potatoes and enough water to cover meat and potatoes.Bring to a simmer and cook until meat and potatoes are tender(about 45-60 minutes).
Add carrots and cabbage last, cook until cabbage is tender.(maybe 20 minutes).
Add last, salt and garlic salt/powder to taste.

Nutrition Facts : Calories 577.7, Fat 30.5, SaturatedFat 15.8, Cholesterol 92.8, Sodium 197.2, Carbohydrate 56.8, Fiber 8.7, Sugar 6.3, Protein 21.2

Ingredients

1/2 cup butter
1 -2 lb beef roast (depending on how much beef you like) or 1 -2 lb beef steak, cubed for stew (depending on how much beef you like)
1 small diced onion
8 medium potatoes, peeled and chopped
1 cup diced carrot
1/2 medium head of cabbage, chopped
salt
garlic salt or garlic powder

FRENCH OVEN STEW

I found this recipe years ago (don't remember where) and it's my favorite beef stew recipe. I use low sodium tomato juice because otherwise it's just too salty.

Provided by Debala

Categories Stew

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 13

French Oven Stew image

Steps:

Heat oven to 300°.
Mix all ingredients (except peas and pearl onions) into a heavy 3 quart oven proof sauce pot.
Cover and bake, stirring 3 times, 3 hours or until meat is tender and sauce thickened.
Add peas and onions 1 hour before stew is done.
Discard bay leaves before stirring.

Nutrition Facts : Calories 345.2, Fat 6.3, SaturatedFat 2.4, Cholesterol 93.5, Sodium 964, Carbohydrate 38.2, Fiber 5, Sugar 12.3, Protein 35.4

Ingredients

2 1/2 lbs boneless beef roast
10 ounces peas and pearl onions, frozen
4 carrots, quartered
4 -5 potatoes, chunked
6 ounces mushrooms, trimmed
3 large celery ribs
1 1/2 cups low-sodium tomato juice
1/4 cup quick-cooking tapioca
1 tablespoon sugar
2 teaspoons salt
2 small bay leaves
1 teaspoon dried basil
1/4 teaspoon pepper

FRENCH OVEN STEW

This easy stew begins to thicken during the last hour of cooking. Very rich wonderful stew. I have been making this for a long time and cut it out of a magazine years ago. The last 20 minutes you can add some frozen peas or frozen beans if you would like. If useing fresh small baby onions, add an hour before stew is done. Update: I have made this stew in my crockpot and it has turned out perfect. I did stir it a couple times just to incorporate everything.

Provided by CIndytc

Categories Stew

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 13

French Oven Stew image

Steps:

Heat oven 300 degrees.
Mix all ingredients in a heavy 3 quart ovenproof saucepot.
Cover and bake, stirring once an hour, for 3 hours or until meat is tender and sauce is thickened.
Discard bay leaves before serving or storing.
Serve over buttered noodles if desired.
You can use frozen small white onions instead of fresh but add them to the pot 1 hour before stew is done.
You can also add frozen peas or frozen beans 20 minutes before stew is done -- .

Nutrition Facts : Calories 282.1, Fat 6.6, SaturatedFat 2.8, Cholesterol 90.7, Sodium 907.8, Carbohydrate 21.6, Fiber 2.6, Sugar 13.6, Protein 32.9

Ingredients

2 1/2 lbs boneless beef stew meat, cut in chunks
12 ounces white pearl onions
4 large carrots, quartered crosswise
6 ounces small fresh mushrooms, trimmed
3 large celery ribs, cut into 1 inch chunks
1 1/2 cups tomato juice
1/2 cup red wine, good quality
1/4 cup quick-cooking tapioca
1 tablespoon sugar
2 teaspoons salt
2 small bay leaves
1 teaspoon dried basil
1/4 teaspoon pepper (to taste)

More about "lydias french oven stew recipes"

BEEF STEW WITH CARROTS & POTATOES - ONCE UPON A CHEF

Web Feb 3, 2011 Preheat the oven to 325°F and set a rack in the lower middle position.; Pat the beef dry and season with the salt and pepper. In a …
From onceuponachef.com
Category Dinner
Calories 539 per serving
Total Time 3 hrs 30 mins

Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.

Lydias French Oven Stew Recipes

ULTIMATE BEEF STEW

LYDIA'S PORTUGUESE BEEF STEW

This is Lydia's way to make beef stew. Lydia came to the United States when she was 18. She shared this recipe with me back in 1998. Very hardy, buttery and filling. Good comfort food. I have never done it, but I see where this could be converted to a slow cooker after sauteing the beef.

FRENCH OVEN STEW

I found this recipe years ago (don't remember where) and it's my favorite beef stew recipe. I use low sodium tomato juice because otherwise it's just too salty.

FRENCH OVEN STEW

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