Description
This Stovetop Beef Stew without wine is rich, savory, and family-friendly. Using tomato paste and soy sauce, it builds deep flavor without alcohol, featuring tender beef, hearty vegetables, and a comforting sauce.
Ingredients
2.5 lbs beef chuck roast, cut into 1.5-inch cubes
3 tbsp olive oil, divided
1 large yellow onion, diced
4 cloves garlic, minced
3 tbsp tomato paste
4 cups low-sodium beef broth
2 tbsp soy sauce (or tamari)
1 tbsp Worcestershire sauce
1 lb baby potatoes, halved
4 large carrots, cut into 1-inch chunks
2 celery stalks, chopped
2 bay leaves
1 tsp dried thyme
Salt and black pepper to taste
3 tbsp all-purpose flour
Instructions
1. Pat beef dry. Season with salt and pepper, toss with flour.
2. Heat 2 tbsp oil in pot over medium-high heat. Sear beef in batches until dark brown. Remove beef.
3. Add remaining oil. Sauté onion 5 minutes until softened. Add garlic 1 minute.
4. Add tomato paste, cook 1-2 minutes until darkened.
5. Deglaze with 1/2 cup broth, scraping browned bits.
6. Add remaining broth, soy sauce, Worcestershire sauce, bay leaves, thyme. Bring to simmer.
7. Return beef and juices to pot. Cover, simmer low 1.5 hours.
8. Add potatoes, carrots, celery. Cover, simmer 45-60 minutes until vegetables tender.
9. Remove bay leaves. Adjust seasoning. Mash a few potatoes for thicker stew if desired. Serve immediately.
Notes
Cool before storing. Refrigerate up to 4 days or freeze up to 3 months.
For gluten-free, use cornstarch or arrowroot instead of flour. Use certified gluten-free soy and Worcestershire sauce.
Optional: add red wine vinegar or balsamic at end for acidity.
Do not overcook beef; use low simmer to maintain tenderness.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 95 mg