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.
Servings: 6
Calories: 438kcal
Equipment
Ingredients
- 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
Instructions
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.
Nutrition
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