This stovetop beef stew without wine uses well-browned beef, hearty vegetables, and a savory broth to create deep flavor without adding wine. A little tomato paste and Worcestershire sauce provide the richness and acidity that wine would normally contribute, while a gentle simmer makes the beef tender.
Why You’ll Love This Recipe
- No wine needed: Tomato paste and Worcestershire sauce add depth and a touch of acidity to the broth.
- One-pot cooking: Everything cooks in the same Dutch oven or heavy-bottomed pot, keeping cleanup manageable.
- Tender beef: A slow stovetop simmer gives the beef plenty of time to become fork-tender.
- Hearty vegetables: Potatoes, carrots, celery, and onions make this a substantial meal without needing many sides.
- Everyday ingredients: The recipe relies on ingredients that are easy to find at a typical U.S. grocery store.
- Great leftovers: The stew reheats well and often develops even deeper flavor after resting overnight.
Ingredients
This wine-free beef stew uses simple ingredients, with the beef first browned for maximum savory flavor before it slowly simmers with the vegetables and broth.
Ingredient Notes
Beef chuck: Boneless beef chuck is the best choice for a long stovetop simmer because its connective tissue gradually softens and helps give the stew a rich texture.
Beef broth: Use regular or low-sodium beef broth. If using regular broth, season the stew gradually because the broth and Worcestershire sauce can already contain a fair amount of salt.
Tomato paste: A small amount contributes concentrated savory flavor, color, and acidity without making the stew taste strongly tomato-based.
Worcestershire sauce: This supplies savory depth and mild acidity, helping replace some of the complexity wine would otherwise provide.
Potatoes: Yellow potatoes hold their shape nicely during a long simmer while becoming creamy inside. Yukon Gold potatoes are an especially good choice.
Flour: Coating the beef lightly with flour helps with browning and also gives the finished broth some body.
Thyme and bay leaves: These herbs add background flavor without overpowering the beef and vegetables.
How to Make Stovetop Beef Stew Without Wine
1. Season and Flour the Beef
Pat the beef chuck dry with paper towels. Season it with the kosher salt and black pepper, then toss the cubes with the flour until they have a light, even coating.
Shake off excess flour rather than leaving a thick layer on the meat. Dry beef browns more effectively, and the thin flour coating will later help thicken the stew.
2. Brown the Beef in Batches
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add enough beef to form a single layer without crowding the pot.
Brown the beef for about 2–3 minutes per side, turning as needed, until several sides develop a deep brown crust. Transfer the browned beef to a plate and repeat with the remaining beef.
Don’t worry if the bottom of the pot develops browned bits. Those bits will become part of the stew’s flavor.
3. Cook the Aromatics and Tomato Paste
Reduce the heat to medium and add the diced onion and celery to the same pot. Cook for about 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and tomato paste. Cook for another 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and the garlic becomes fragrant.
4. Build the Broth and Return the Beef
Pour in about ½ cup of the beef broth and scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Add the remaining beef broth, Worcestershire sauce, dried thyme, and bay leaves.
Return the browned beef and any juices from the plate to the pot. Bring the liquid to a gentle simmer rather than a rapid boil.
5. Simmer the Beef Until Tender
Cover the pot partially and reduce the heat to low. Let the stew simmer gently for about 60 minutes, stirring occasionally.
The liquid should bubble softly rather than boil aggressively. After the first hour, the beef should be noticeably more tender, but it may need additional simmering time depending on the size and cut of the pieces.
6. Add the Vegetables
Add the carrots, potatoes, and remaining celery to the pot. Stir gently so the vegetables are distributed through the broth without breaking up the beef.
Cover partially again and continue simmering for about 35–45 minutes, or until the potatoes and carrots are fork-tender and the beef is easy to pierce with a fork.
7. Finish, Adjust, and Serve
Remove the bay leaves and check the stew for seasoning. If the broth needs more salt or pepper, add it gradually to taste.
For a slightly thicker broth, leave the pot uncovered and simmer gently for another 5–10 minutes. Once the beef is fork-tender and the vegetables are cooked through, let the stew stand for about 5 minutes before serving. Finish with chopped fresh parsley.
Recipe Tips
- Dry the beef before seasoning: Surface moisture makes browning harder. Patting the beef dry helps it develop a deeper crust.
- Brown in batches: If the beef is packed tightly into the pot, it releases moisture and steams instead of browning. Give the pieces room.
- Don’t rush the simmer: Tough beef chuck becomes tender through gentle, extended cooking. Keep the heat low enough that the broth bubbles softly.
- Cut vegetables fairly evenly: Similar-size potato and carrot pieces are more likely to finish cooking at roughly the same time.
- Add potatoes later: Putting them in after the beef has already simmered prevents them from becoming overly soft during the entire cooking process.
- Taste before adding more salt: Beef broth and Worcestershire sauce can vary in saltiness, so final seasoning is best done near the end.
- Use the browned bits: Scraping the bottom after adding broth incorporates flavorful fond into the stew rather than leaving it behind in the pot.
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<h2 style="margin:0 0 8px;font-size:28px;line-height:1.2;">Ingredients</h2>
<p style="margin:0 0 20px;color:#666;line-height:1.6;">
Everything you need to make a hearty stovetop beef stew without wine.
</p>
<h3 style="margin:20px 0 10px;padding-bottom:7px;border-bottom:1px solid #e7dfd3;font-size:19px;">
For the Beef Stew
</h3>
<label style="display:flex;align-items:flex-start;gap:10px;margin:10px 0;line-height:1.5;">
<input type="checkbox" style="margin-top:5px;">
<span><strong>2 pounds</strong> boneless beef chuck, cut into 1½-inch cubes</span>
</label>
<label style="display:flex;align-items:flex-start;gap:10px;margin:10px 0;line-height:1.5;">
<input type="checkbox" style="margin-top:5px;">
<span><strong>1 teaspoon</strong> kosher salt, plus more to taste</span>
</label>
<label style="display:flex;align-items:flex-start;gap:10px;margin:10px 0;line-height:1.5;">
<input type="checkbox" style="margin-top:5px;">
<span><strong>½ teaspoon</strong> freshly ground black pepper</span>
</label>
<label style="display:flex;align-items:flex-start;gap:10px;margin:10px 0;line-height:1.5;">
<input type="checkbox" style="margin-top:5px;">
<span><strong>⅓ cup</strong> all-purpose flour</span>
</label>
<label style="display:flex;align-items:flex-start;gap:10px;margin:10px 0;line-height:1.5;">
<input type="checkbox" style="margin-top:5px;">
<span><strong>2 tablespoons</strong> olive oil</span>
</label>
<label style="display:flex;align-items:flex-start;gap:10px;margin:10px 0;line-height:1.5;">
<input type="checkbox" style="margin-top:5px;">
<span><strong>1 medium</strong> yellow onion, diced</span>
</label>
<label style="display:flex;align-items:flex-start;gap:10px;margin:10px 0;line-height:1.5;">
<input type="checkbox" style="margin-top:5px;">
<span><strong>3 cloves</strong> garlic, minced</span>
</label>
<label style="display:flex;align-items:flex-start;gap:10px;margin:10px 0;line-height:1.5;">
<input type="checkbox" style="margin-top:5px;">
<span><strong>2 tablespoons</strong> tomato paste</span>
</label>
<label style="display:flex;align-items:flex-start;gap:10px;margin:10px 0;line-height:1.5;">
<input type="checkbox" style="margin-top:5px;">
<span><strong>4 cups</strong> beef broth</span>
</label>
<label style="display:flex;align-items:flex-start;gap:10px;margin:10px 0;line-height:1.5;">
<input type="checkbox" style="margin-top:5px;">
<span><strong>1 tablespoon</strong> Worcestershire sauce</span>
</label>
<label style="display:flex;align-items:flex-start;gap:10px;margin:10px 0;line-height:1.5;">
<input type="checkbox" style="margin-top:5px;">
<span><strong>1 teaspoon</strong> dried thyme</span>
</label>
<label style="display:flex;align-items:flex-start;gap:10px;margin:10px 0;line-height:1.5;">
<input type="checkbox" style="margin-top:5px;">
<span><strong>2</strong> bay leaves</span>
</label>
<label style="display:flex;align-items:flex-start;gap:10px;margin:10px 0;line-height:1.5;">
<input type="checkbox" style="margin-top:5px;">
<span><strong>4 medium</strong> carrots, cut into 1-inch pieces</span>
</label>
<label style="display:flex;align-items:flex-start;gap:10px;margin:10px 0;line-height:1.5;">
<input type="checkbox" style="margin-top:5px;">
<span><strong>3 stalks</strong> celery, cut into 1-inch pieces</span>
</label>
<label style="display:flex;align-items:flex-start;gap:10px;margin:10px 0;line-height:1.5;">
<input type="checkbox" style="margin-top:5px;">
<span><strong>1½ pounds</strong> Yukon Gold potatoes, cut into 1½-inch chunks</span>
</label>
<label style="display:flex;align-items:flex-start;gap:10px;margin:10px 0;line-height:1.5;">
<input type="checkbox" style="margin-top:5px;">
<span><strong>2 tablespoons</strong> chopped fresh parsley, for serving</span>
</label>
</div>