Beef Stew without Wine
This stovetop beef stew brings all the flavor without the alcohol for an easy and delicious soup for cold nights!
Servings: 6 people
Ingredients
- 2¾-3 pounds boneless beef chuck roast cut into bite sized pieces
- 1 tablespoon olive oil or avocado oil
- 2 tablespoons butter can substitute olive oil
- 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
- 2 tablespoons flour
- 2 sprigs fresh rosemary
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 5 cups low sodium beef or vegetable broth
- kosher salt and black pepper
Instructions
- In a large dutch oven or heavy pot with a lid, add 1 tablespoon oil over medium high heat. Season beef with 1½ teaspoons kosher salt and 1/4 teaspoon black pepper. Add the chopped beef chuck roast to the pot in batches, leaving enough space so it sears and doesn't steam. Brown on all sides, about 5-6 minutes total. It does not need to be cooked all the way through, just seared. Use tongs to remove any finished pieces and set them in a bowl to the side. Leave any drippings in the pot.
- Add 2 tablespoons butter (or olive oil) to the dutch oven along with shallots, celery, and carrots. Stir occasionally over medium heat until softened, about 3 minutes. Add garlic and stir into the vegetables. Then add the potatoes* (see notes) and beef. Stir in flour with a wood spoon until fully mixed in, coating all the beef and vegetables.
- Stir in rosemary sprigs, thyme, bay leaves, 1/2 teaspoon kosher salt, and all the broth (or any other liquid additions you're using). Bring everything to a boil over high heat and reduce heat to low. Cover with a lid and cook on low heat (or enough for a low simmer) for about 1½ hours, or until the beef is tender and flavors have combined. Taste and add more salt or pepper if needed. Remove bay leaves and rosemary stalks before serving.
Video
Notes
- A note on potatoes - If you don't like very soft potatoes, add them within the last 30-40 minutes of cooking. If they are cut even smaller than 1" pieces, they will cook very quickly and fall apart.
- It is absolutely necessary to buy boneless beef chuck roast for tender results. Do not buy stew meat or the meat can be tough.
- For beef broth, I recommend Butcher's Bone Broth. For vegetable broth, Bonefide tends to be the most flavorful, or use the recipe from my Dizzy Cook cookbook (no onion).
- If using vegetable broth - I recommend adding 1/4 cup of coconut aminos or soy sauce for a greater depth of flavor. If using soy sauce, you may need to decrease the salt content. 1/2 cup tart cherry juice, in addition to the broth) can also be used as a "red wine" replacement with a nice color!
- Gluten free - Use all purpose GF flour or cornstarch.
- This can also be made in the oven (in a covered dutch oven) at 325 degrees Fahrenheit for roughly 2 hours.
Nutrition
Calories: 460kcal | Carbohydrates: 10g | Protein: 42g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 202mg | Potassium: 860mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5188IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 5mg
