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Simple Beef Stew (Without Wine) Recipe

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4.2 from 3 reviews

This Simple Beef Stew recipe offers a hearty and comforting meal made without wine. Tender beef cubes are browned and simmered with flavorful vegetables like potatoes, carrots, celery, and peas in a rich beef broth enhanced with tomato paste and rosemary. Thickened with a cornstarch slurry, this classic stew is perfect for family dinners and can be easily stored for later enjoyment.

Ingredients

Beef and Coating

  • 2 pounds beef cubes (excess fat trimmed)
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Cooking Base

  • 3 tablespoons oil
  • 1 onion (chopped)
  • 2 cloves garlic (minced)
  • 6 cups beef broth
  • 1/4 cup tomato paste

Vegetables and Herbs

  • 1 pound yellow potatoes (peeled and cubed)
  • 4 carrots (chopped into 1-inch pieces)
  • 4 ribs of celery (coarsely chopped)
  • 1 teaspoon dried rosemary (or 1 sprig fresh)
  • 1 cup peas

Thickener

  • 2 tablespoons cornstarch
  • 1/3 cup water (or as needed)

Instructions

  1. Season and brown the beef: In a large bowl, mix the all-purpose flour, salt, and black pepper. Add the beef cubes and toss to evenly coat with the flour mixture.
  2. Heat the pot and brown beef: Heat a large Dutch oven or soup pot over medium-high heat. Add the oil and warm it for about 30 seconds. Using kitchen tongs, shake off excess flour from beef cubes and arrange them in a single layer with about 1/2-inch spacing, avoiding overcrowding. Brown the beef cubes for 2 to 3 minutes per side, then remove to a plate. Repeat with remaining beef, adding more oil if needed and leaving the browned bits in the pot.
  3. Sauté aromatics: Add about a tablespoon of oil to the pot with the beef tidbits. Add chopped onion and sauté for 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Deglaze and build broth: Pour about 1 cup of beef broth into the pot, bringing it to a simmer while scraping the browned bits from the bottom with a wooden spatula. Add the remaining beef broth and tomato paste, stirring to combine and dissolve the paste.
  5. Add beef and vegetables, simmer: Return browned beef cubes to the pot along with potatoes, carrots, celery, and dried rosemary. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour.
  6. Check beef tenderness: After 1 hour, test beef tenderness by separating a piece with two forks. If it’s not tender, continue simmering for an additional 15 minutes and check again.
  7. Thicken the stew and add peas: Mix cornstarch and cold water to create a slurry. Stir it into the simmering stew to thicken. Add peas and simmer for another 10 minutes.
  8. Serve and store: Ladle the stew into bowls for serving. Once cooled, transfer leftovers to an airtight container; refrigerate up to 4 days or freeze for up to 3 months. Reheat over low heat when ready to eat.

Notes

  • To ensure beef browns properly, avoid overcrowding the pan to prevent steaming.
  • If stew is too thick after adding the cornstarch slurry, thin with a little additional beef broth or water.
  • Use fresh rosemary if available for a more vibrant flavor, but dried rosemary works well too.
  • For a gluten-free option, substitute all-purpose flour with gluten-free flour blend.
  • Leftover stew freezes well and tastes even better the next day.

Find it online: https://lauracooks.com/simple-beef-stew-without-wine-recipe/