Go Back
+ servings
Beef stew without wine in a gray bowl with a spoon and topped with thyme leaves
Print Recipe
5 from 21 votes

Beef Stew Recipe without Wine

This wine free beef stew brings all the flavor without the alcohol for an easy and delicious soup for cold nights!
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Dinner, Lunch, Soup
Cuisine: American
Diet: Gluten Free, Low Lactose, Low Salt
Servings: 6 people
Calories: 460kcal
Author: Alicia


  • 2.75 pounds boneless beef chuck roast cut into bite sized pieces
  • splash of olive oil
  • 2 tablespoons butter or 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
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 5 cups low sodium beef or vegetable broth
  • kosher salt and pepper


  • In a large dutch oven, splash a bit of olive oil and turn to medium high heat. Season beef with kosher salt and black pepper. Add chopped beef chuck roast in batches, leaving enough space so it browns and doesn't steam. Brown on all sides, about 5-6 minutes total. Repeat with any leftover meat.
  • Remove the meat and leave the drippings. 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 mix into the vegetables. Then add the potatoes and beef. Stir in flour with a wood spoon until fully mixed in, coating all the beef and vegetables.
  • Stir in rosemary, thyme, bay leaves, ½ teaspoon kosher salt, and finally 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 and cook on low heat (or enough for a low simmer) for about 1.5 hours or until the beef is tender and flavors have combined. Taste and adjust any seasonings. Remove bay leaves and rosemary stalks before serving.



  • For beef broth, I recommend Butcher's Bone Broth. For vegetable broth I recommend Trader Joe's Hearty Vegetable or the recipe from my cookbook. 
  • If using vegetable broth, I recommend adding ¼ cup of coconut aminos when adding the broth for a greater depth of flavor. Tart cherry juice can also be used as a "red wine" replacement. See post for more details. 
  • For 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 F for roughly 2 hours. 


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