If you’re craving comfort food that warms you up from the inside out, this Beef Stew Recipe without Wine Recipe is exactly what you need. I love how rich and hearty it turns out, even without the wine – it s all about those deep, savory flavors that come from slow-cooking the beef with fresh herbs and plenty of veggies. Whether it s a chilly evening or a weekend meal with family, this stew checks all the boxes for cozy and satisfying.
When I first tried this recipe, I was surprised by how tender and flavorful the beef got without a splash of wine. You ll find that this version is super approachable and perfect if you want a traditional beef stew that s friendly to those who don t drink or prefer to skip alcohol in cooking. Plus, it s flexible and forgiving, so you can easily make it your own – and trust me, your kitchen will smell incredible while it s cooking!
Why You’ll Love This Recipe
- No Wine Needed: Perfect if you prefer to cook without alcohol but still want rich, deep flavors.
- Tender, Melt-in-Your-Mouth Beef: Using boneless beef chuck roast ensures every bite is juicy and fall-apart tender.
- Simple, Accessible Ingredients: No fancy or hard-to-find spices-just wholesome veggies and herbs you likely already have.
- Versatile & Customizable: Easily adapt the recipe for gluten-free needs or tweak the veggies to what you love most.
Ingredients You’ll Need
The ingredients here are all about building layers of flavor with simple, classic staples. I always recommend picking fresh vegetables and good quality broth since they really make a difference in the final stew.
- Boneless beef chuck roast: This cut is key for tender stew meat; avoid pre-cut stew meat as it can be tougher and less flavorful.
- Olive oil and butter: A combo for browning your beef and sautéing the veggies – adds richness and depth.
- Shallots, celery, carrots, garlic: The classic mirepoix base that creates sweetness and aroma under all that savory goodness.
- Yukon gold potatoes: Starchy and creamy when cooked right; I like cutting them into 1-inch pieces for perfect texture.
- Flour: Helps thicken the stew without needing heavy cream or cornstarch.
- Fresh rosemary and dried thyme: The herbs bring an earthy, fragrant note that rounds out the flavor beautifully.
- Bay leaves: Essential for that slow-simmered herbal depth.
- Low sodium beef or vegetable broth: Pick a quality brand or homemade broth for a rich base that shines through without excess salt.
- Kosher salt and pepper: Always season to taste – these basics are your best friends in stew-making.
Variations
I love making this stew my own depending on what s in season or what my family s craving. Feel free to swap out veggies or fiddle with seasonings to suit your taste buds – one of the best parts about a stew is how forgiving it is!
- Vegetarian version: I tried this once using hearty mushrooms and lentils instead of beef, and it was surprisingly satisfying with a vegetable broth base.
- Adding tart cherry juice: If you want a hint of that classic wine flavor, I add a splash of tart cherry juice – it adds subtle tang without alcohol.
- Spice it up: For a twist, toss in a pinch of smoked paprika or a dash of cayenne, which I discovered really complements the meaty flavors.
- Gluten-free: You can swap in gluten-free flour or cornstarch to thicken without any loss of texture.
How to Make Beef Stew Recipe without Wine Recipe
Step 1: Brown the Beef Chuck Roast to Lock in Flavor
Start by heating a splash of olive oil in a large Dutch oven over medium-high heat. Season the beef chunks with kosher salt and pepper, then add them in batches-don t overcrowd the pot! Browning the meat on all sides for about 5-6 minutes total gives you that beautiful caramelized crust, which adds so much flavor. Removing the beef once browned is important so the veggies cook in those delicious drippings.
Step 2: Sauté Aromatics and Veggies Until Tender
Next, add butter or a bit more olive oil to the pot. Toss in the chopped shallots, celery, and carrots, stirring occasionally until they’re soft and fragrant-about 3 minutes. Then mix in the garlic for just a minute, careful not to burn it. Adding the potatoes now is optional depending on how soft you like them (I ll share a tip below). Return the beef to the pot, then stir in the flour to coat everything evenly. This step is what helps thicken the stew naturally without needing extra thickeners later.
Step 3: Bring It All Together with Herbs and Broth
Sprinkle in the rosemary, thyme, bay leaves, and about half a teaspoon of kosher salt, then pour all the broth over the mixture. Crank the heat up to high to bring it all to a boil, then immediately lower the heat to a gentle simmer. Cover your pot and let it bubble away slowly for 1.5 hours or until that beef is fork-tender and everything melds into a gorgeous stew. Be sure to taste toward the end and adjust salt and pepper to your liking. Don t forget to fish out the bay leaves and rosemary stems before serving-they ve done their job!
Pro Tips for Making Beef Stew Recipe without Wine Recipe
- Brown Meat in Batches: Overcrowding the pot steams the beef instead of browning it-taking your stew from good to great.
- Potatoes Placement: If you like your potatoes firmer, add them halfway through cooking instead of at the start to avoid mushiness, a trick I discovered after a few too-soft batches!
- Use Fresh Herbs When Possible: Fresh rosemary makes a noticeable difference in aroma and flavor; dried thyme helps too, but fresh just elevates the dish.
- Don t Skip Tasting: Adjust salt and pepper at the end to bring out all the flavors-this final tweak personalizes every stew perfectly.
How to Serve Beef Stew Recipe without Wine Recipe
Garnishes
I always sprinkle my stew with freshly chopped parsley to add that pop of color and fresh herbal brightness. Sometimes, a little cracked black pepper on top amps up the bite. For extra richness, a pat of butter melting on your bowl just before serving is heavenly-my family swears by it!
Side Dishes
Crusty bread or a warm baguette is my go-to side, perfect for soaking up every last drop. Mashed potatoes or buttery egg noodles also pair wonderfully if you want to stretch the stew or add some creamy texture. On a lighter note, a simple green salad with a tangy vinaigrette cuts through the richness beautifully for balance.
Creative Ways to Present
For special occasions, I like serving the stew in rustic bread bowls – it always impresses guests and makes mealtime feel extra cozy. Another fun idea is individual mini Dutch ovens or large ramekins for a charming, personalized touch. Play with garnishes like a swirl of sour cream or crispy fried onions for added texture and flair.
Make Ahead and Storage
Storing Leftovers
After the stew cools down, I store leftovers in an airtight container in the fridge, and it keeps beautifully for up to four days. The flavors actually deepen overnight, so sometimes it’s even better the next day!
Freezing
This stew freezes well-just portion it into freezer-safe containers or bags and label with the date. When I ve made too much, I freeze half and thaw it slowly in the fridge before reheating. The texture stays great thanks to the sturdy beef chuck and hearty veggies.
Reheating
To reheat, I prefer warming it gently on the stove over low heat, stirring occasionally to prevent sticking. If you’re in a hurry, the microwave works too-just cover and heat in short bursts to keep it from drying out. Adding a splash of broth or water helps restore some thickness if it s gotten too thick overnight.
FAQs
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Can I use stew meat instead of beef chuck roast?
I recommend sticking with boneless beef chuck roast for this Beef Stew Recipe without Wine Recipe because stew meat is often tougher and less consistent. The chuck roast breaks down nicely during the long cook time, giving you tender, flavorful bites every time.
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What can I use instead of wine to add depth?
Tart cherry juice or coconut aminos are great alcohol-free options that bring a subtle tang and umami that mimic the effect of wine. Adding a small splash when you add the broth really enhances the stew s complexity without overpowering it.
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How do I prevent potatoes from getting mushy?
For firmer potatoes, add them about 30-40 minutes before the stew finishes cooking. Cutting them into 1-inch pieces is perfect, and smaller pieces cook faster and can fall apart. This timing yields tender but intact potatoes that complement the stew well.
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Can I make this stew in the oven?
Absolutely! Transfer everything to a covered Dutch oven and bake at 325°F for around 2 hours. This method slow-cooks the beef gently and evenly, resulting in the same tender, flavorful stew as the stovetop.
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Is this recipe gluten-free?
You can easily make this Beef Stew Recipe without Wine Recipe gluten-free by swapping the regular flour for gluten-free all-purpose flour or using cornstarch to thicken the stew instead. The results are just as delicious!
Final Thoughts
I absolutely love how this beef stew turns out every time – it s become my go-to recipe when I want comfort without fuss and without wine. The tender beef, the rich broth, and the cozy aroma make it feel like a warm hug on a plate. If you re looking for a dependable, hearty meal that everyone in your family can enjoy, this Beef Stew Recipe without Wine Recipe is a must-try. Trust me, you ll be making it again and again!
Print
Beef Stew Recipe without Wine Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Beef Stew Recipe without Wine is a comforting and flavorful classic made with tender boneless beef chuck roast, fresh vegetables, and aromatic herbs simmered slowly in rich beef broth. Perfect for a cozy family meal, this stew is easy to prepare in a Dutch oven on the stovetop and is adaptable for gluten-free diets and oven cooking.
Ingredients
Meat
- 2.75 pounds boneless beef chuck roast, cut into bite-sized pieces
Vegetables & Aromatics
- 2 large shallots, chopped
- 2 celery stalks, chopped
- 3 carrots, peeled and chopped
- 3 garlic cloves, minced
- 3 yukon gold potatoes, cut into 1″ pieces
Herbs & Seasonings
- 2 sprigs fresh rosemary
- 1/2 teaspoon dried thyme
- 2 bay leaves
- Kosher salt and black pepper, to taste
Liquids & Fats
- Splash of olive oil (for browning)
- 2 tablespoons butter or olive oil (for sautéing vegetables)
- 5 cups low sodium beef or vegetable broth
Others
- 2 tablespoons all-purpose flour (or gluten-free flour/cornstarch for GF option)
Instructions
- Brown the Beef: In a large Dutch oven, heat a splash of olive oil over medium-high heat. Season the beef chuck pieces generously with kosher salt and black pepper. Add the beef in batches, ensuring not to overcrowd the pot, and brown on all sides for about 5-6 minutes total per batch. Remove browned beef and set aside, leaving drippings in the pot.
- Sauté Vegetables: Add 2 tablespoons of butter or olive oil to the Dutch oven. Add chopped shallots, celery, and carrots and cook over medium heat, stirring occasionally, until softened, about 3 minutes. Stir in minced garlic and combine thoroughly with the vegetables.
- Add Potatoes and Flour: Return the browned beef to the pot along with the cut potatoes. Sprinkle the flour over the beef and vegetables, stirring with a wooden spoon until everything is evenly coated and the flour is fully incorporated.
- Add Herbs and Broth: Stir in fresh rosemary sprigs, dried thyme, bay leaves, 1/2 teaspoon kosher salt, and pour in all the broth. Bring the stew to a boil over high heat.
- Simmer the Stew: Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the Dutch oven and cook on low heat for about 1 hour and 30 minutes until the beef is tender and flavors meld together. Taste and adjust seasonings if needed.
- Finish and Serve: Remove the bay leaves and rosemary stems before serving. For firmer potatoes, add them during the last 30-40 minutes of cooking as desired.
Notes
- If you prefer potatoes that hold their shape and are less soft, add them in the last 30-40 minutes of cooking. Smaller pieces cook faster and may fall apart.
- Use boneless beef chuck roast for the best, tender results; stew meat may result in tougher texture.
- Recommended beef broth brands include Butcher’s Bone Broth; for vegetable broth, Trader Joe’s Hearty Vegetable or homemade are excellent choices.
- If using vegetable broth, add 1/4 cup coconut aminos when adding broth to enhance flavor. Tart cherry juice can substitute as a red wine replacement.
- For gluten-free adaptation, substitute regular flour with gluten-free all-purpose flour or cornstarch.
- This stew can also be cooked in the oven in a covered Dutch oven at 325°F (163°C) for approximately 2 hours.
Nutrition
- Serving Size: 1 serving (approx. 1 1/2 cups)
- Calories: 460
- Sugar: 3g
- Sodium: 202mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 143mg
