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4.9 from 87 votes

Dutch Oven Beef Stew Recipe without Wine

Making a hearty beef stew recipe without wine is amazing and easy on the stovetop. Mine is made with tender beef chuck roast and flavorful carrots, celery, and potatoes in a rich, saucy broth.

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings: 8 servings
Calories: 407 kcal
Course: Dinner
Cuisine: American

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 medium carrots peeled and chopped to bite sized pieces
  • 2 ribs celery chopped
  • 1 large yellow onion medium dice
  • 2 tbsp tomato paste
  • 7 medium yellow potatoes peeled and chopped to medium size
  • 5 cloves garlic minced or pressed
  • 3 prigs fresh thyme leaves or 1 tsp dried thyme
  • 3 prigs fresh oregano or 1 tsp dried oregano
  • 1/4 cup all purpose flour
  • 6 cups beef broth or stock
  • 1/2 tbsp Worcestershire sauce 
  • 2 bay leaves
  • 1/2 cup frozen peas
  • Kosher salt and pepper to taste

Instructions

    Cup of Yum
  1. Heat vegetable oil in a large dutch oven over medium high heat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Remove bay leaves and serve the beef stew while hot.

Notes

  • You can store the beef stew in an airtight container in the fridge for up to 4 days and reheat over the stove top on medium low heat or in your microwave in a microwave-safe bowl until heated through.
  • To freeze the stew, put individual portions into freezer-safe zip-top bags or vacuum sealed bags to freeze flat. This not only saves space but it also helps with thawing the stew quicker.
  • When ready to thaw, put the frozen stew servings in the refrigerator to thaw overnight or on the counter for about an hour or two until soft enough to remove and heat in the saucepan on the stovetop or in the microwave in a microwave safe bowl.

Nutrition Information

Serving 1g Calories 407kcal (20%) Carbohydrates 36g (12%) Protein 29g (58%) Fat 17g (26%) Saturated Fat 6g (30%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 78mg (26%) Sodium 1367mg (57%) Potassium 1560mg (45%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 4010IU (80%) Vitamin C 38mg (42%) Calcium 74mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 407

% 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.