Hearty Beef Stew Without Wine – Full of Flavor
The Best Hearty Beef Stew Without Wine
I didn’t grow up eating a lot of homemade beef stew. Most of the time it was the canned variety, but every now and then I got a chance to warm up with a bowl of hearty beef stew without wine, of course. If you are like me and prefer not to cook with wine, or maybe you just happen to be out of it, this recipe is for you. It is easy, comforting, and perfectly adaptable to whatever vegetables or seasonings you have on hand.
Beef stew is the perfect cold weather dish, and this recipe is sure to warm you up. The best part is it does not take long to prep. The low and slow cook in the oven does all the hard work for you. But don’t worry. You have options. You can dump it in a slow cooker, let it simmer on the stove, or do like me. I like one-pot cooking in a Dutch oven and into the oven it goes. Then I don’t have to think about it for two and a half hours.
What You’ll Need for This Hearty Beef Stew Without Wine
This stew is built with a handful of ingredients that give it rich flavor and cozy comfort. Each one plays an important role in making this dish so hearty and satisfying.
- • 3 pounds Chuck Roast, cut into two-inch pieces: This is the star of the stew. It becomes tender and flavorful as it cooks low and slow. You can also use stew beef or short ribs for a slightly different, rich flavor.
- • 4 large Carrots, sliced: Carrots add a touch of sweetness and keep the stew bright and colorful. You can substitute parsnips if you like, though they are a little sweeter. Cut them chunky or in large pieces so they hold up in the slow cook.
- • 2 tablespoons Balsamic Vinegar: A little vinegar helps balance the richness of the beef and adds depth to the broth.
- • 1 and a half pounds Potatoes, peeled and cut into chunks: I used small yellow potatoes, washed and left unpeeled since the skins are thin. They saved me prep time and worked perfectly. You can also use Yukon Gold or red potatoes, they hold up well and stay creamy.
- • 1 and a half tablespoons Tomato Paste: I use just a little, but adding more is encouraged if you like it more tomato-forward. It adds a nice depth and a touch of sweetness to the stew.
- • 6 cups Beef Broth or Stock: Either works great. It’s the base of the stew and gives it a rich, comforting body.
- • A few splashes Worcestershire Sauce: This is the ultimate ingredient when you want that hidden uhmmf. It lifts the flavors and adds a subtle depth you can’t quite put your finger on.
Other Ingredients
These are the supporting ingredients that round out the flavor and texture of the stew. Simple, classic, and easy to find.
- • 1 jumbo Yellow or Sweet Onion, chopped: Adds natural sweetness and depth to the stew.
- • 6 to 7 Garlic Cloves, minced: Gives a savory boost and rounds out the flavors.
- • 2 Bay Leaves: Adds subtle earthy notes to the broth.
- • 1 teaspoon Thyme: Adds a delicate, herbal layer of flavor.
- • 1 teaspoon Sugar: Just a touch to balance the flavors.
- • 1/2 cup Flour: Helps thicken the stew and coat the beef for a nice texture.
- • 2 to 3 tablespoons Olive Oil: For browning the beef and sautéing the vegetables.
How to Make This Hearty Beef Stew
Follow these simple steps to create a comforting, rich beef stew without any wine. The process is easy, and the oven does most of the work so you can relax while it cooks.
- Prep the ingredients: Cut the chuck roast into two-inch pieces, slice the carrots, peel or wash the potatoes depending on your choice, and chop the onion and garlic. Measure out the tomato paste, balsamic vinegar, beef broth, and Worcestershire sauce.
- Brown the beef: Heat 2 to 3 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches so it gets a nice sear on all sides. Remove the beef and set aside.
- Sauté the aromatics: In the same pot, add the chopped onion and garlic. Sauté for 2 to 3 minutes until softened and fragrant.
- Add the tomato paste and flour: Stir in 1 and a half tablespoons of tomato paste and cook for a minute or two. Sprinkle in the remaining 1/2 cup flour and stir well to coat the onions and tomato paste.
- Deglaze the pot: Add the balsamic vinegar and a few splashes of Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Pour in 6 cups of beef broth and stir to combine. Bring the mixture to a boil.
- Oven time: Cover the Dutch oven and place it in a preheated oven at 325°F. Let the beef cook for about 2 hours.
- Add the vegetables: After 2 hours, stir in the carrots and potatoes. Cover and return to the oven for another 45 minutes to 1 hour, until the vegetables are tender and the beef is melt-in-your-mouth soft.
- Finish and serve: Taste and adjust seasoning with salt, pepper, or a little extra Worcestershire if you want that hidden uhmmf. Serve warm in bowls and enjoy the hearty, cozy comfort.
Note: In the video, I sautéed things in a slightly different order, but this written version is the easiest way to make the stew and it turns out perfectly every time. You can also make this on the stovetop or in a slow cooker if you prefer.
Equipment You’ll Need
Not much is needed to make this dish, but I highly suggest using a Dutch oven if you have one. I love them because you can go straight from stovetop to oven, and the heavy bottom helps prevent burning. You’ll also want a good ladle for scooping a big helping, and of course, a deep bowl to enjoy every bite.
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Dutch oven: Perfect for browning, sautéing, and oven cooking all in one pot.
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Ladle: For serving generous portions without the mess.
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Deep bowls: Essential for enjoying every hearty scoop.
Other Ways to Cook This
Let’s face it, we all have our preferences on how we like to cook, so here are two other common ways to make this stew besides the oven.
Stovetop:
A nice heavy pot is preferred unless you want to keep stirring for hours to prevent scorching. Follow the same steps as the oven method, but keep everything on the stove over low heat. Stir occasionally and add your potatoes and carrots about 45 to 30 minutes before the end of cooking. This keeps the vegetables tender but not mushy.
Slow Cooker:
If you prefer a slow cooker, start by searing the meat and sautéing the onions and garlic with the tomato paste and flour, just like in the original recipe. Transfer everything to the slow cooker, then add the balsamic vinegar, Worcestershire sauce, thyme, bay leaves, and beef broth. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the potatoes and carrots about halfway through unless you like them very soft, then you can add them at the beginning. Slow cookers retain most of the liquid, so slightly less broth than the oven method is perfect.
Tips for Both Methods:
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For a thicker stew, try mashing a few potatoes and stirring them back in, or use a flour or cornstarch slurry at the end.
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Adjust seasoning at the end with salt, pepper, or a little extra Worcestershire to get that hidden uhmmf.
Want It Thicker?
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Flour or Cornstarch Slurry:
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Mix 1–2 tablespoons of flour or cornstarch with a small amount of cold water until smooth. Stir it into the stew near the end of cooking and let it cook another 10–15 minutes. This thickens the liquid nicely.
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Mashed Potato Method:
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Take a few of the cooked potatoes, mash them, and stir them back into the stew. They naturally thicken the broth while keeping the flavor intact.
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Reduce on the Stove:
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If your stew is too thin, scoop it into a pot and simmer uncovered for 10–15 minutes. This allows some of the liquid to evaporate and concentrate the flavors.
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Add Instant Potato Flakes:
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Sprinkle a small amount of instant potato flakes directly into the stew and stir. This is quick and easy, and it thickens without changing the flavor.
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Roux Finish:
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Melt a tablespoon of butter, stir in a tablespoon of flour, cook briefly, then whisk into the stew. This gives a rich, velvety texture.
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Hearty Beef Stew (No Wine)
Ingredients
- 3 pounds chuck roast cut into two-inch pieces
- 4 large carrots sliced
- 1 jumbo yellow or sweet onion chopped
- 6 to 7 garlic cloves minced
- 1½ lbs potatoes peeled and cut into chunks
- 2 bay leaves
- 2 tablespoons balsamic vinegar
- 1½ tbsp tomato paste
- Salt and pepper to taste
- 1 teaspoon thyme
- 1 teaspoon sugar
- 1½ cup flour divided
- 6 cups beef broth
- 2 to 3 tablespoons olive oil
- A few splashes Worcestershire sauce
- Optional: 1 cup peas or 2 stalks celery sliced
Instructions
- Pat the beef dry and season well with salt and pepper. Toss about one third of the flour over the beef until lightly coated.
- Heat the olive oil in a large pot. Brown the beef in batches so it gets a good sear. Remove the beef and set aside.
- Add the onion and carrots to the pot. Cook until the onions soften. Add the garlic and cook about one minute.
- Stir in the tomato paste and cook for one minute.
- Sprinkle in the remaining flour and stir until it disappears and coats the vegetables.
- Add the balsamic vinegar and a few splashes of Worcestershire sauce. Scrape the bottom of the pot.
- Pour in the beef broth. Add the thyme, sugar, bay leaves, and browned beef.
- Bring to a boil, then turn off the heat while you preheat the oven to 325°F.
- Place the pot in the oven, cover, and cook for about two hours. Add the additional carrots and potatoes halfway through.
- Continue cooking until the beef and vegetables are tender.
- Taste and adjust salt and pepper before serving.
Notes
- This stew gets even better if you let it sit for a few hours or overnight. The flavors really settle in.
- You can swap in some short ribs for part of the chuck roast if you want a richer, deeper flavor.
- Don’t be shy with the Worcestershire sauce and balsamic vinegar. Just a splash or two adds a nice little kick.
- If you are adding peas or celery, toss them in at the very end so they stay bright and crisp.
- Want it a little thicker? Mash a few of the potatoes right in the pot. It makes the broth extra cozy.
- Leftovers are totally worth it. Reheat and enjoy. It tastes even better the next day.
Common Questions About This Hearty Beef Stew
Can I use a different cut of beef?
Yes! You can use stew beef or short ribs if you prefer. Just make sure the pieces are cut into two-inch chunks for even cooking.
Do I have to trim the fat from the beef?
Not at all. I like a little extra fat for flavor, but you can trim some before cooking. Another option is to let the stew cool in the fridge and skim off the fat that floats to the top.
Can I use other vegetables?
Absolutely. Carrots can be swapped with parsnips, though they are a little sweeter. You can also add peas or celery toward the end of cooking for extra color and flavor.
Do I need to peel the potatoes?
Not necessarily. I often use small yellow potatoes, just washed, since the skins are thin. Yukon Gold or red potatoes work well too.
Can I make this stew ahead of time?
Yes! This stew actually tastes even better the next day. Store in the fridge for up to 3–4 days or freeze for longer storage.
Can I make this stew gluten-free?
Yes! Simply skip the flour or use a gluten-free flour or cornstarch to thicken.
Can I add wine if I want to?
Sure, though this recipe is built to be flavorful without it. If you do add wine, reduce the broth slightly to keep the balance.
How long will the stew keep in the fridge or freezer?
It will last 3–4 days in the fridge. For longer storage, freeze in airtight containers for up to 3 months.
Can I use frozen vegetables?
Yes! Just add frozen veggies toward the end of cooking so they don’t get mushy.
Why does my stew sometimes taste bland?
Make sure you brown the beef well and season gradually. Worcestershire sauce is your hidden flavor booster, and a little salt and pepper at the end really brings it together.
Meat Options
While I used chuck roast for this stew, there are a few other cuts that work beautifully. For a stew like this, a few other meats can work well depending on the flavor and texture you want:
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Beef Short Ribs: Very flavorful and rich. They fall-apart tender after slow cooking and add extra depth to the broth.
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Stew Beef (Chuck or Round): Already cut for stews, convenient, and cooks evenly. Chuck gives a good balance of tenderness and flavor.
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Brisket: Adds a slightly beefy, smoky flavor if you like a richer taste. Slice into chunks similar to chuck roast.
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Oxtail: Very gelatinous, which thickens the stew naturally. Best if you like a rich, hearty texture, though it has more bones to navigate.
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Lamb Shoulder: If you’re adventurous, it gives a unique flavor. Works best with herbs like thyme and rosemary.
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Venison or Game Meat: For a leaner option, but might need extra fat or slow cooking to stay tender.
Tips:
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Whatever meat you use, cut into similar-sized chunks (about 2 inches) for even cooking.
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If the meat is lean, consider leaving a little fat or adding a small amount of oil or butter for richness.
Cozy Comfort to Warm You Up
We know soups have been a cold weather food for so long, but nothing beats the chills like this hearty beef stew without wine. If you’re looking for even more cozy comfort foods to warm you up, try my budget-friendly American Goulash and, of course, my pot of Southern Pinto Beans. These dishes are simple, satisfying, and perfect for sharing around the table.
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Hey, if you tried this recipe, leave a comment below and let me know what you think! A quick rating helps others out too, and if you added your own twist, let’s talk about it!