Dutch Oven Beef Stew Recipe without Wine
User Reviews
4.9
Dutch Oven Beef Stew Recipe without Wine
Description
This beef stew begins by searing cubed chuck roast seasoned with kosher salt and black pepper to form a browned crust. Vegetables including carrots, celery, and onion are softened in the pot, then tomato paste, potatoes, garlic, thyme, and oregano are added with a coating of all-purpose flour to thicken the stew. Beef broth and Worcestershire sauce are stirred in along with bay leaves, creating a thickened base that simmers to tenderize the meat and meld flavors. The stew finishes with frozen peas stirred in for a final touch.
The simmering method ensures tender beef with a savory, hearty broth complemented by aromatic herbs and vegetables. This stew serves well as a filling dinner dish during cooler weather, pairing nicely with crusty bread or simple sides. Leftovers can be refrigerated or frozen in portions for later meals, reheated gently to retain tenderness and flavor.
Storage guidelines recommend keeping the stew in an airtight container refrigerated up to four days or freezing flat in freezer-safe bags for space efficiency and quicker thawing. Thaw in the refrigerator overnight or briefly at room temperature before reheating on the stove or in a microwave.
Ingredients
- 2 tbsp vegetable oil
- 2 lbs beef chuck roast trimmed of excess fat and cubed into 1 inch pieces
- 1 tbsp kosher salt
- 2 tsp black pepper
- 3 carrot peeled and chopped to bite sized pieces, medium
- 2 celery ribs chopped
- 1 yellow onion medium dice, large
- 2 tbsp tomato paste
- 7 yellow potatoes peeled and chopped to medium size, medium
- 5 cloves garlic minced or pressed
- 3 prigs thyme or 1 tsp dried thyme, fresh leaves
- 3 prigs oregano or 1 tsp dried oregano, fresh
- 1/4 cup all-purpose flour
- 6 cups beef broth or beef stock
- 1/2 tbsp Worcestershire sauce
- 2 bay leaf
- 1/2 cup peas frozen
- salt kosher salt, to taste
- black pepper kosher salt, to taste
Instructions
- Heat vegetable oil in a large dutch oven over medium high heat.
- Season the chuck roast cubes evenly with salt and pepper, then sear the beef in batches (as to not overcrowd the pot) to get a deep brown crust, about 2-3 minutes. Remove each batch with tongs or an asian spider to a large bowl or plate and continue searing each batch until all the meat is seared. Set the beef aside.
- Lower the temperature to medium, and add carrots, celery, and onion into the pot. Cook over medium heat for about 5-7 minutes, until the onions are translucent and start to brown. Add the tomato paste, potatoes, garlic, and herbs and stir in for a minute, then stir in 1/4 cup flour. Make sure the flour is coating the veggies well, there should be no dry flour in the pan.
- Stir while letting the flour cook through for about one minute, then add in a splash of beef broth and stir well. Then add about a cup of broth and stir well once again. It should look kind of like a paste, that's fine. Add another cup of the broth and stir well. Add the rest of the broth, stir again. Then add the beef and their juices from the bowl into the pot.
- Add worcestershire sauce and bay leaves, raise temperature to medium-high and let the pot come to a gentle simmer. After it comes to a simmer, lower the temperature to medium low and cover the pot with a lid.
- Let the beef stew simmer for 2.5 hours, check the beef for tenderness. If tender and ready to eat, then remove the lid for 15 minutes. If not, let it cook for another 30 minutes, then remove the lid for 15 to help thicken the stew.
- After 15 minutes has passed, stir in the frozen peas and let cook for another 5-10 minutes. Check stew for seasoning and season with salt and pepper to taste if needed.
- Remove bay leaves and serve the beef stew while hot.
Notes
- Store the stew in an airtight container in the fridge for up to 4 days and reheat gently on the stove or microwave.
- Freeze portions flat in freezer-safe bags to save space and speed thawing, thawing overnight in the fridge or for 1-2 hours at room temperature before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 407kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 29g | 58% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 1367mg | 57% |
| Potassium | 1560mg | 33% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 4010IU | 80% |
| Vitamin C | 38mg | 42% |
| Calcium | 74mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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