Description

This Dutch Oven Beef Stew is a rich and hearty meal made without wine, featuring tender beef chuck roast, potatoes, carrots, celery, and aromatic herbs simmered slowly to perfection. It is a comforting stovetop dish perfect for family dinners and cold days, offering a flavorful, saucy broth with well-balanced seasoning and a thick consistency.

Ingredients

Scale

Beef and Seasonings

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

Vegetables and Herbs

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

Other Ingredients

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

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Instructions

Heat Oil and Sear Beef: Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Season the beef chuck roast cubes evenly with kosher salt and black pepper. Sear the beef in batches to avoid overcrowding the pot, browning each piece for 2-3 minutes to develop a deep brown crust. Remove seared beef to a separate bowl or plate and repeat until all beef is browned.
Sauté Vegetables: Lower heat to medium and add chopped carrots, celery, and onion to the pot. Cook for 5-7 minutes until the onions become translucent and begin to brown. Stir in tomato paste, then add potatoes, garlic, thyme, oregano, and bay leaves, mixing well.
Incorporate Flour: Sprinkle 1/4 cup of flour over the vegetables and stir continuously to coat them evenly, ensuring there is no dry flour remaining. Cook the mixture for about one minute to remove raw flour taste.
Add Broth Gradually: Begin by adding a small splash of beef broth, stirring well to combine. Then add broth incrementally—first a cup at a time—stirring thoroughly each time. The mixture will thicken into a paste-like consistency, which is expected.
Return Beef to Pot: Add the seared beef along with any accumulated juices back into the Dutch oven. Pour in Worcestershire sauce and stir gently to combine all ingredients. Increase heat to medium-high and bring the stew to a gentle simmer.
Simmer Stew Low and Slow: Once simmering, reduce the heat to medium-low and cover with a lid. Let the stew cook gently for 2.5 hours, periodically checking the beef for tenderness. If the beef isn’t tender after this time, continue cooking for another 30 minutes.
Thicken Stew: Remove the lid and cook uncovered for about 15 minutes to allow the stew to thicken and concentrate flavors.
Finish with Peas and Season: Stir in the frozen peas and cook for an additional 5-10 minutes until peas are heated through. Adjust seasoning with kosher salt and black pepper to taste.
Serve: Remove the bay leaves and serve the hot beef stew immediately, enjoying the rich, thick broth and tender meat with vegetables.

Notes

This recipe creates a rich and hearty beef stew without the use of wine, perfect for those avoiding alcohol or looking for a simpler ingredient list.
Using a Dutch oven for this recipe allows even heat distribution and slow cooking, helping to tenderize the beef and meld the flavors beautifully.
Searing the beef in batches helps develop a deep brown crust that adds depth and richness to the stew’s flavor.
Adding flour to the vegetables before broth helps to thicken the stew naturally without needing additional thickeners.
Simmering the stew low and slow is key to achieving tender beef and a flavorful sauce.
Adjust seasoning at the end to suit your taste preferences, especially salt and pepper.

Nutrition

Serving Size: 1 serving (approx. 1 cup)
Calories: 407 kcal
Sugar: 4 g
Sodium: 1367 mg
Fat: 17 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 1 g
Carbohydrates: 36 g
Fiber: 5 g
Protein: 29 g
Cholesterol: 78 mg