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

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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)

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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