This dutch oven beef stew without wine is hearty and delicious, not needing the addition of the red wine. Made in a dutch oven on the stovetop, this delicious stew brings all the traditional flavor of stew without alcohol!
Chuck Roast | Shallots | Carrots Celery | Olive Oil | Gold Potatoes Garlic | Thyme | Rosemary | Broth Flour | Salt | Pepper | Bay Leaf
Add olive oil to a Dutch oven, then season chuck roast and add to pot. Brown on all sides, about 5-6 minutes total. Once finished, remove the meat and set aside.
Don't drain any leftover liquid. Add the shallots, carrots & celery, stir occasionally until softened. Add the minced garlic and stir to combine, another minute.
Mix in potatoes & flour till all vegetables are coated. Add broth, scraping up browned bits that should release from the pan. Sprinkle in the thyme, rosemary, and bay leaves.
Bring to a boil, then reduce to a simmer. Cover and cook for at least 1-1.5 hours until the beef is tender. Season to taste.
Got raving reviews from family. Two brother-in-laws even sent me messages saying how fantastic the beef stew was!