Description

This hearty Beef Stew without Wine combines tender chunks of boneless beef chuck roast with wholesome vegetables like shallots, celery, carrots, and Yukon gold potatoes, all simmered slowly in a savory broth infused with rosemary, thyme, and bay leaves. Perfect for cozy dinners, this recipe delivers rich flavor and comforting textures without the use of wine, making it approachable and family-friendly.

Ingredients

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Meat

2.75 pounds boneless beef chuck roast cut into bite sized pieces

Vegetables

2 large shallots, chopped
2 celery stalks, chopped
3 carrots, peeled and chopped
3 Yukon gold potatoes, cut into 1" pieces
3 garlic cloves, minced

Fats & Oils

Splash of olive oil
2 tablespoons butter or olive oil

Herbs & Seasonings

2 sprigs fresh rosemary
1/2 teaspoon dried thyme
2 bay leaves
Kosher salt and pepper (to taste)

Other

2 tablespoons flour
5 cups low sodium beef or vegetable broth

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Instructions

Brown the Beef: Heat a large dutch oven over medium-high heat with a splash of olive oil. Season the beef chuck pieces generously with kosher salt and black pepper. In batches, add the beef to the hot pot, ensuring there is space so the meat browns without steaming. Cook until browned on all sides, about 5-6 minutes per batch, then remove the meat and set aside, leaving the drippings in the pot.
Sauté Vegetables: Add butter or olive oil to the pot along with the chopped shallots, celery, and carrots. Stir occasionally over medium heat until softened, approximately 3 minutes. Add minced garlic and stir to combine evenly with the vegetables.
Add Potatoes and Flour: Stir in the diced Yukon gold potatoes and then add the browned beef back into the pot. Sprinkle the flour over the beef and vegetables and mix thoroughly with a wooden spoon until everything is well coated, which helps thicken the stew.
Add Herbs and Broth: Incorporate the fresh rosemary sprigs, dried thyme, bay leaves, and 1/2 teaspoon kosher salt. Pour in all 5 cups of the low sodium broth. Stir well and bring the mixture to a boil over high heat.
Simmer the Stew: Once boiling, reduce the heat to low and cover the pot. Let the stew cook gently at a low simmer for about 1.5 hours, or until the beef is tender and flavors have melded. Taste the stew and adjust seasonings if needed. Before serving, remove the bay leaves and rosemary stems.

Notes

If you prefer firmer potatoes, add them during the last 30-40 minutes of cooking. Smaller potato pieces will cook faster and might become mushy.
Use boneless beef chuck roast for best tenderness; avoid stew meat to prevent tough results.
Recommended broths: Butcher’s Bone Broth for beef, Trader Joe’s Hearty Vegetable for vegetable broth, or homemade vegetable broth.
For additional flavor when using vegetable broth, add 1/4 cup coconut aminos or tart cherry juice as a red wine substitute.
To make this gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch for thickening.
This recipe can alternatively be finished in an oven-safe dutch oven at 325°F (165°C) covered, for about 2 hours.

Nutrition

Serving Size: 1 serving (approximately 1/6 of recipe)
Calories: 460
Sugar: 3g
Sodium: 202mg
Fat: 29g
Saturated Fat: 11g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 10g
Fiber: 2g
Protein: 42g
Cholesterol: 143mg