Name: Dutch Oven Beef Stew Without Wine Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 2 lbs beef chuck roast (trimmed of excess fat and cubed into 1 inch pieces); 1 tbsp kosher salt; 2 tsp black pepper; 2 tbsp vegetable oil; 3 medium carrots (peeled and chopped to bite sized pieces); 2 ribs celery (chopped); 1 large yellow onion (medium dice); 7 medium yellow potatoes (peeled and chopped to medium size); 5 cloves garlic (minced or pressed); 3 sprigs fresh thyme leaves (or 1 tsp dried thyme); 3 sprigs fresh oregano (or 1 tsp dried oregano); 2 bay leaves; 1/2 cup frozen peas; 2 tbsp tomato paste; 1/4 cup all-purpose flour; 6 cups beef broth or stock; 1/2 tbsp Worcestershire sauce; Kosher salt and pepper to taste

If you’re craving a comforting, rich, and hearty stew but want to skip the wine, you’re going to love my Dutch Oven Beef Stew Without Wine Recipe. This recipe is straightforward, full of amazing flavors, and relies on good old-fashioned cooking techniques to develop depth without a drop of alcohol. Trust me, when I first made this, I was worried it might miss that extra punch wine usually adds, but honestly, the broth, herbs, and slow-simmered beef come together so beautifully you won’t even notice. Plus, with simple ingredients you can grab at any grocery store, it’s perfect for a cozy night in. Keep reading and I’ll walk you through each step so your stew turns out perfectly.

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Why You’ll Love This Recipe

No Wine Needed: This stew develops rich depth without alcohol, making it family-friendly and perfect for everyone.
Tender, Flavorful Beef: Slow-simmering chuck roast cubes ensure melt-in-your-mouth texture every time.
Easy to Make in One Pot: The Dutch oven does all the work, letting you simmer away without fuss or multiple dishes.
Versatile and Customizable: You can swap veggies or herbs as you prefer for your perfect stew.

A white bowl filled with a hearty stew containing chunky pieces of dark brown meat, yellow potatoes, orange carrots, light orange squash, and green peas in a rich brown broth. Next to the bowl, there is a piece of flat brown bread and a silver spoon resting inside the bowl. In the background, two clear round glasses hold a red drink, placed on a white marbled surface with a soft pink cloth partly underneath the bowl and bread. The background has white tiled walls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

To get that rich flavor and hearty texture for this Dutch Oven Beef Stew Without Wine Recipe, I always make sure to use fresh vegetables and quality beef chuck, which is my go-to for stew because it stays tender and juicy after slow cooking.

Vegetable oil: A neutral oil that’s perfect for browning the beef without overpowering flavors.
Beef chuck roast: Choose a well-marbled cut — it breaks down beautifully during the long simmer for tender bites.
Kosher salt: Essential for seasoning — it brings out flavors without masking them.
Black pepper: Freshly ground gives the best aroma and gentle heat.
Carrots: Add a subtle sweetness and hold their shape nicely after cooking.
Celery: Adds refreshing earthiness and depth to the stew base.
Yellow onion: Creates the essential aromatic backbone when softened and caramelized.
Tomato paste: This little ingredient adds concentrated umami and richness.
Potatoes: Yukon Gold or similar medium starch potatoes work great — soft but not mushy.
Garlic: Fresh minced garlic brings warmth and depth.
Fresh thyme and oregano: If you don’t have fresh, dried versions work — bring classic herbaceous notes.
All-purpose flour: Helps thicken the stew to the perfect velvety consistency.
Beef broth or stock: The stew’s foundation; richer broths yield more depth, but even store-bought works amazingly well.
Worcestershire sauce: Adds punch and complexity without needing wine.
Bay leaves: Infuse subtle background flavor throughout the cooking process.
Frozen peas: Stirred in at the end to keep their bite and add a pop of color.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this stew just as the recipe is, but once I started tweaking it for seasons and moods, I found a few ways to customize that you might enjoy too. Play around and find what makes it yours!

Vegetarian Variation: I’ve swapped beef broth for mushroom broth and used hearty root veggies with tofu or tempeh for a meat-free but satisfying twist.
Seasonal Veggies: During fall, I add parsnips or turnips; in spring, fresh green beans work beautifully stirred in at the end.
Spicier Kick: For a little heat, I toss in a pinch of red pepper flakes or a dash of smoked paprika — my family goes crazy for that twist.
Slow Cooker Version: I’ve transferred everything after searing into a slow cooker for when I want set-it-and-forget-it luxury.

How to Make Dutch Oven Beef Stew Without Wine Recipe

Step 1: Brown the Beef to Build Flavor

Start by heating the vegetable oil in your Dutch oven over medium-high heat — a good sizzle means it’s ready. Season your beef cubes with kosher salt and freshly ground black pepper. I love searing in batches so the beef browns evenly and develops that rich crust without steaming. You want about 2-3 minutes per batch until deeply golden, then transfer to a bowl. This step is key; it locks in flavor and creates those tasty browned bits we’ll build our stew on later.

Step 2: Sauté the Veggies and Build the Base

Lower the heat to medium and toss in carrots, celery, and your diced onion. Stir them around for 5-7 minutes until those onions turn translucent and start to caramelize, releasing amazing aromas. Next, stir in tomato paste, potatoes, garlic, and fresh herbs. The tomato paste really adds a richness without needing wine. Then sprinkle the flour over the veggies, stirring constantly to coat everything — this is what thickens your stew beautifully. Make sure you don’t leave any dry flour sitting; it should become a smooth paste after a minute or so.

Step 3: Deglaze and Add Broth

Adding your beef broth in small increments while stirring is a trick I discovered to avoid lumps and create a velvety sauce. Start with just a splash of broth and stir it thoroughly, then add a cup, stirring again. It will thicken into a glossy paste and that’s completely normal. Gradually pour in the rest of the broth while stirring. Once everything’s combined, return your browned beef and any accumulated juice to the pot.

Step 4: Simmer with Flavor Boosters

Add Worcestershire sauce for that umami punch and toss in bay leaves before bringing everything to a gentle simmer over medium-high heat. When it starts bubbling gently, lower the heat to medium-low, cover the Dutch oven with a lid, and let it work magic for about 2.5 hours. This slow simmer slowly turns tough chuck roast into tender, juicy pieces packed with flavor.

Step 5: Final Touches and Perfect Thickness

After 2.5 hours, check the beef for tenderness — it should feel fork-tender and juicy. If it’s ready, remove the lid for 15 minutes to allow the stew to thicken; if not, give it another 30 minutes covered before uncovering. Once thickened, stir in frozen peas and cook a few more minutes so they stay bright and fresh-tasting. Season with salt and pepper to taste, then remove bay leaves before serving.

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Pro Tips for Making Dutch Oven Beef Stew Without Wine Recipe

Brown in Batches: Crowding the pot makes the beef steam instead of brown — that crust is flavor gold, so take your time.
Flour Coating: Stir the flour into the veggies thoroughly before adding broth to avoid clumps and get that perfect stew thickness.
Low and Slow Simmer: Keep your heat gentle during the stew — too hot and the beef can get tough or stew dries out.
Taste-Adjust at the End: Always check seasoning after the stew has cooked to balance salt and pepper perfectly.

How to Serve Dutch Oven Beef Stew Without Wine Recipe

A white bowl filled with a thick stew containing several layers: chunks of dark brown beef, yellow potato pieces with soft texture, bright orange carrot slices, small green peas, and pale celery bits all mixed in a rich brown gravy. A silver spoon rests inside the bowl on the right side. Next to the bowl are pieces of light brown bread with a slightly crispy texture on top, placed on a pink cloth. Part of another similar bowl with stew is visible at the top left. All items are on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a bit of fresh chopped parsley or thyme on top right before serving — it brightens the rich stew flavor and adds a pop of color. A dollop of sour cream or a spoonful of creamy horseradish sauce also works wonders if you want a fun tangy contrast.

Side Dishes

Fresh crusty bread or soft dinner rolls are my go-to companions for this stew because you’ll want to soak up every last drop of that luscious broth. Sometimes I serve it alongside buttery mashed potatoes or a simple green salad to balance the meal.

Creative Ways to Present

For special family dinners, I’ve ladled this stew into mini bread bowls, which are always a hit. You can also serve it over creamy polenta or buttered egg noodles to change up the texture and impress guests with a little flair.

Make Ahead and Storage

Storing Leftovers

I always cool my leftover stew fully before transferring to airtight containers and storing it in the fridge. It keeps well for 3 to 4 days, and because the flavors deepen overnight, I find it tastes even better the next day.

Freezing

This Dutch Oven Beef Stew Without Wine Recipe freezes beautifully — I portion it into freezer-safe containers or heavy-duty zip bags, leaving some room for expansion. When you want comfort food fast, just thaw it overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium-low heat with the lid slightly ajar to save that stew consistency. If it thickens too much, add a splash of beef broth or water. Avoid using a microwave if you want to keep the texture just right, but it works in a pinch.

FAQs

Can I make Dutch Oven Beef Stew Without Wine Recipe in a slow cooker?

Absolutely! After searing the beef and sautéing the veggies on the stovetop, transfer everything to your slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender. Adding wine is optional, and this recipe works great without it.
What cut of beef is best for this stew?

Beef chuck roast is my top pick because it contains enough fat and connective tissue to break down during slow cooking, making the meat tender and flavorful. Avoid lean cuts, which can dry out and become tough.
Can I use dried herbs instead of fresh in this recipe?

Yes! Use about one-third the amount of dried herbs as fresh—so, 1 teaspoon dried thyme and oregano instead of fresh sprigs. Dried herbs work fine in long-cooked dishes like stew since they have time to rehydrate and release their flavors.
How do I thicken Dutch Oven Beef Stew Without Wine Recipe?

The key is the flour you stir in after cooking the veggies and before adding broth. It coats the ingredients and thickens the stew as it simmers. If you need it thicker, after the stew’s done cooking, remove the lid and simmer uncovered to reduce the liquid to your desired consistency.
Can I make this stew gluten-free?

Definitely! Substitute the all-purpose flour with a gluten-free all-purpose blend or cornstarch (mix cornstarch with a bit of cold water before stirring it into the hot stew to avoid lumps). Just keep an eye on the thickening consistency and adjust as needed.

Final Thoughts

This Dutch Oven Beef Stew Without Wine Recipe holds a special place in my kitchen because of how reliably it turns out tender, comforting, and flavorful every time — without any complex ingredients or steps. I love sharing it with friends who avoid alcohol or just want uncomplicated goodness. If you want a cozy, stick-to-your-ribs meal full of nostalgia, give this recipe a try. I’m confident you’ll end up making it a regular yourself, just like my family.