Beef Stew without Wine
This classic beef stew without wine is loaded with tender cubes of beef, potatoes, carrots, onion, and celery bathing in a luxurious seasoned broth.
Prep Time5 minutes mins
Cook Time4 hours hrs 58 minutes mins
Total Time5 hours hrs 3 minutes mins
Course: Soup
Cuisine: American
Servings: 6
Calories: 438kcal
- 2 pounds chuck roast
- 2 tablespoons vegetable oil (for searing beef on stovetop)
- 3 cups beef stock
- 1 ½ lbs russet potatoes (approx 3 medium potatoes)
- 5 carrots
- 1 medium onion
- 2 stalks celery
- 3 cloves garlic (minced)
- ⅓ cup flour
- 1 tablespoon Worcestershire sauce
- 3 sprigs fresh thyme (approx 1 ½ teaspoon of leaves)
- 2 bay leaves
- 1 teaspoon kosher salt
- fresh ground pepper to taste
Slow Cooker Beef Stew
Chop beef and vegetables into bite-sized pieces, roughly 1" cubes.
Add all ingredients to slow cooker and cook on high for 5 hours, or until beef is tender. Alternatively, you can cook on low 8-10 hours.
Taste for salt and adjust as needed.
Serve in bowls with rustic bread for dipping.
Stovetop Beef Stew
Chop beef and vegetables into 1" cubes.
Brown beef with oil in a large pot or Dutch oven set over medium high heat.
Once beef is browned reduce heat to medium low, sprinkle in flour and stir to coat beef.
Add all remaining ingredients and bring to a simmer.
Simmered uncovered for 2-3 hours or until thickened to your liking and beef is tender. More liquid can be added if too much evaporates before the beef is adaquately tender.
Taste for salt and adjust if needed.
Serve with dinner rolls for dipping.
Calories: 438kcal | Carbohydrates: 35g | Protein: 35g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 828mg | Potassium: 1460mg | Fiber: 4g | Sugar: 5g | Vitamin A: 8601IU | Vitamin C: 13mg | Calcium: 86mg | Iron: 5mg