Stovetop Beef Stew Without Wine

This classic Stovetop Beef Stew is made without wine and packed with tender chunks of beef, soft carrots, and hearty potatoes. The broth is rich, creamy, and full of flavor, so you won’t even miss the wine.

What you’ll love about this stew

• You don’t need to buy a bottle of wine to make it.
• It includes plenty of tender carrots and potatoes.
• The beef cooks until it’s incredibly tender and practically melts in your mouth.
• The rich, flavorful broth makes this a comforting meal for any day of the week.

Ingredients

Flour and Pepper: The flour helps give the beef a deeper color and richer flavor while also helping thicken the stew broth.

Beef Stewing Meat: Use trimmed beef cut into approximately one-inch cubes.

Vegetable Oil: Used to brown and cook the beef.

Red Wine Vinegar: The acidity helps balance the rich, hearty flavors of the beef stew.

Beef Broth: Low-sodium beef broth works best so you can control the amount of salt in the finished dish.

Bay Leaves: Add extra depth and flavor to the broth.

Onion: Peel and chop the onion before adding it to the stew.

Carrots and Potatoes: These classic vegetables make the stew hearty, filling, and comforting.

Salt: Season the stew as you cook, and adjust the seasoning to taste before serving.

How to Make Beef Stew

1. Coat Beef: Mix the flour and pepper in a large bowl. Add the beef and toss until every piece is evenly coated.

2. Brown the Beef: Heat the oil in a large pot over medium-high heat. Add the beef, making sure not to overcrowd the pot. Turn the pieces as they cook until they are nicely browned on all sides.

3. Cook the Beef: Add the vinegar and beef broth to the pot. Use a wooden spoon to scrape the bottom of the pot and loosen the browned bits. Add the bay leaves and salt. Bring the mixture to a boil, then reduce the heat to a gentle simmer and cover. Cook for about 1 hour.

4. Add Vegetables: Add the potatoes, carrots, and onion to the pot. Bring the stew back to a simmer and cover. Continue cooking for about 45 minutes, or until the vegetables are tender. If the stew becomes too thick or dry, add a little more broth or water. Taste and add additional salt and pepper as needed. Ladle the stew into bowls and serve warm.

How to Store

This stew tastes even better the next day as the flavors have more time to develop. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Tips & Tricks

Avoid overcrowding the pot when browning the beef. Leave enough space between the pieces so they can sear properly. If the beef is packed too closely together, it will steam instead of developing a flavorful browned crust.

For an even richer stew, take your time browning the beef in batches if necessary. This extra step helps create deeper flavor throughout the finished dish.