Stovetop Dutch Oven Beef Stew without Wine

Sharing is caring!

My classic beef stew recipe features tender chunks of beef and vegetables is the perfect wintertime comfort food. Cozy and hearty, you just let the stew simmer for hours on the stove top then serve with crusty bread for a rib-sticking, soul-warming dish that never disappoints on a chilly day.

Looking for ways to use that chuck roast in your freezer? Try my saucy and rich beef ragu with pappardelle, a classic oven-braised pot roast, instant pot beef stew or fancy it up with a boeuf bourguignon version, or the most amazing beef birria tacos!

two bowls of old fashioned beef stew with bread and wine on a counter top

Make this Stovetop Beef Stew all Winter Long!

My old fashioned beef stew is a Sweet Tea + Thyme classic; a recipe I have been whipping up since I was 19, newly married, in our tiny apartment in Texas after a 22 hour drive from South Florida. We unpacked, I bought pots and pans from the local Walmart and H.E.B., and made my first pot of beef stew.

It was the first winter I had experienced since I was a kid in Virginia, and I really wanted to show out for not only my husband but the new friends we now had from his C school. A hearty beef stew on a cold night served up with yummy buttermilk biscuits.

Y'all...I poured red wine in it and ruined the whole thing! I did not know you're supposed to use a wine you like...surprise! I didn't like red wine, I didn't even drink! My husband had grabbed a random red wine from the store and well, lesson learned.

It wasn't until I went to culinary school a few years later that I learned how to work with wine in cooking. But we fell in love with this homemade stew sans the red wine way beforehand. While red wine in stews is delicious, my recipe never needed it.

overhead view of a bowl of beef stew with focaccia bread served on the side

So when you make this incredible beef stew without wine, know that it is something that has been tweaked and loved on for over 13 years. I've made it more times than I can count; learning just how to perfect that savoriness, the umami, tender (and not dry)'s everything you want in a bowl full of pure comfort.

This post may contain Affiliate Links. Please see my Full Disclosure Policy for more details.

Jump to:

Why You'll Love this Hearty Dutch Oven Beef Stew

  • It's a one pot wonder - everything is done in your dutch oven, from searing the beef to simmering and serving!
  • A perfect freezer-friendly recipe - it freezes beautifully and all you need to do is thaw and reheat for comfort food anytime.
  • Alcohol-Free - this beef stew is made without wine, so you don't need to worry about any alcohol content; this going to be totally gobbled up by the family!
  • This recipe has been developed by a classically trained chef over many years and is a favorite of many home cooks.


  • Chef Knife and Cutting Board
  • Vegetable Peeler
  • Large Dutch Oven
  • Tongs
  • Wooden Spoon
  • Ladle 


Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.

ingredients for beef stew labeled
  • Vegetable Oil - use a high heat oil you like, avocado oil works well.
  • Beef Chuck Roast - buy it whole, cut it up yourself into bite-sized chunks. You'll end up with a way better stew than using stew meat.
  • Carrots, Onions, and Celery - the classic mirepoix, the French basis to many dishes. These aromatics also add heartiness to our dish.
  • Minced Garlic
  • Tomato Paste - tomato paste is concentrated, cooked tomato umami condensed into this thick thing. A good spoonful adds a this stew has been simmering for fifteen hours kind of richness.
  • Dried Herbs - I love using thyme and oregano when making stew, along with the stew-classic: a good ole bay leaf. But be careful with strong herbs like rosemary, too much can overpower the entire stew.
  • Gold Potatoes - these are a creamy, buttery potato that hold their shape in stews and aren't too starchy.
  • All Purpose Flour
  • Beef Broth or Stock
  • Worcestershire Sauce - this adds umami to the beef stew, a little more savoriness.
  • Frozen Sweet Peas
  • Kosher Salt and Black Pepper

Chuck Roast vs. Beef Stew Meat

There are plenty of great cuts of beef stew but the best cuts are the ones not labeled 'stew meat' at the grocery store.

In my opinion, chuck roast is the best cut of meat to use. It loves a long cooking time, making tender beef that is full of flavor.

'Stew Meat' are leftover scraps of random cuts of beef that the butcher was creating steaks and roasts with, so not only are they all different sizes but they are also made of different cuts.

overhead shot of chuck roast showing the marbling and connective tissue on a wood cutting board

In other words, if you're stewing scraps of sirloin, chuck, and maybe flank or tenderloin, it'll be a hot mess. They're all going to cook through at different times, some of them aren't meant to braise or stew for long periods of time so they'll be crumbly and dry, the others may not even be completely cooked through and still tough and full of sinew.

So the best thing to do is buy a whole cut of beef and then cut it into bite sized pieces. This not only will give you more control over what type of meat you're cooking with, but you will also have them in equal pieces. Or at least trying to be equal...definitely more equal than the stew beef.

How to Make Beef Stew without Wine 

bite sized pieces of chuck roast seared in dutch oven

Step 1 | Sear your seasoned beef in a single layer over medium-high heat in a large pot. We want to brown the beef really well on at least 2 sides before removing from the pot and onto a plate.

Do this in batches; don't overcrowd, or you won't get a beautiful brown crust or get those good browned bits on the bottom!

vegetables and tomato paste cooking in dutch oven

Step 2 | Now sauté the veggies with the tomato paste over medium heat Season and get some color on them for 5-6 minutes, then at the last minute add the minced garlic and dried herbs. Let that cook for a minute.

vegetables being coated in flour and cooked

Step 3 | Add flour and stir to combine, we want to cook out the raw flour and get everything coated in it. We're using this to thicken our stew as it simmers.

vegetables and herbs cooking with beef stock

Step 4 | Gradually add in the beef stock or broth (splash some in and use your wooden spoon to scrape up those brown bits on the bottom of the pot), splash in the worcestershire sauce, add your browned beef chunks and a couple of bay leaves, and stir it all up. 

beef stew simmering with bay leaves

Step 5 | Cover the pot and bring to a boil, then cook on low for 2.5 to 3 hours or until the beef is tender, stirring occasionally. It's a long cooking time, let it simmer to make sure the chuck's connective tissues breaks down.

peas added to beef stew

Step 6 | At the end of the cook time, add in the peas to warm them through. We don't want to overcook them or they'll no longer be sweet and will become starchy and mushy.

a bowl of stew with a fork picking up some beef

Step 7 | Serve the beef stew hot with a slice of delicious homemade bread. I served it with my black pepper focaccia in these photos. So good.

Pro Tips

  • Do not use russet potatoes, they are very starchy and break down easily instead of holding its shape like waxy potatoes.
  • Forgot to add the flour or is your stew just not thick enough? A little corn starch slurry (about 1 tablespoon water mixed into 1 tablespoon cornstarch) or, my preference, a beurre manié, mixed into your finished stew will result in a thicker stew.
  • Honestly, this is a great make ahead meal. The rich flavors just get even better the next day!
  • For the most flavorful, savory beef stew make sure you sear the beef in batches! That brown crust is the Maillard Reaction taking place, making that delicious flavor that only brown food can make!
  • To make the stew taste richer add umami-packed ingredients like MSG, soy sauce, worcestershire sauce, or porcini mushroom powder. This also helps fix a bland tasting stew. Sometimes you're just missing that umami punch!

Storage and Reheating

You can store the beef stew in an airtight container in the fridge for up to 4 days and reheat it on the stove top on medium low heat or in your microwave in a microwave-safe bowl until heated through.

To freeze the stew, put individual portions into freezer-safe zip-top bags or vacuum sealed bags to freeze flat. This not only saves space but it also helps with thawing the stew quicker.

When ready to thaw, put the frozen stew servings in the refrigerator to thaw overnight or on the counter for about an hour or two until soft enough to remove and heat in the saucepan on the stovetop or in the microwave in a microwave safe bowl.

close up view of beef stew without wine in a bowl

What to Serve with your Delicious Beef Stew

Beef stew is basically a complete meal on its own, but here are my favorite sides and options to serve with it.

  • If I don't put potatoes into the soup, serving the stew over roasted garlic mashed potatoes is just *chef's kiss*.
  • Serve over egg noodles for an easy twist that kids love (what kid doesn't love noodles?!)
  • That crusty bread? I love either homemade sourdough loaf, crusty artisan bread, or homemade focaccia. Yum!
  • Also: homemade cheddar bay biscuits. Cheesy, savory drop biscuits from heaven.
  • Whip up some smoky Texas Roadhouse style green beans with bacon on the side!
  • My husband will add rice to any soup or stew, it just makes it even heartier.


Can I freeze beef stew?

Yes you can! Cool the stew to room temperature, then transfer it all into freezer-safe containers or gallon-size freezer bags and freeze. Thaw in the fridge then reheat in a pot on the stove over medium heat until completely warmed through.

How do you make beef stew soft and tender?

Use beef cuts that are great for braising. Chuck roast is perfect for beef stew since the connective tissues melt away after a few hours of simmering, leaving soft and tender beef.

What are the best vegetables to put in beef stew?

Root vegetables are ideal: parsnips, potatoes, turnips, even rutabaga. They hold up to braising well. We can also think of other vegetables like pearl onions, green beans, peas, and mushrooms to bulk up our hearty stew.

More Cozy Soup and Stew Recipes:

Click here to subscribe SWEET TEA & THYME’S NEWSLETTER for free and fresh recipes right into your inbox!

To pin this recipe and save it for later you can use the Pin button on the recipe card, the sharing buttons above or below this post, or on any of the photos above. 

Tag me @sweet_tea_thyme on Instagram to share your remakes with me, I love looking through your photos!

Leave a 5 star rating and comment on the recipe card to let me know if you enjoyed this recipe.

📖 Recipe

overhead view of a bowl of beef stew with focaccia bread served on the side

Dutch Oven Beef Stew Recipe without Wine

Eden Westbrook
Making hearty beef stew without wine is easy on the stovetop. Made with tender beef chuck roast and flavorful veggies in a rich, saucy stew.
4.89 from 27 votes
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Dinner
Cuisine American
Servings 8 servings
Calories 535 kcal


  • 2 tablespoon vegetable oil
  • 2 lbs beef chuck roast trimmed of excess fat and cubed into 1 inch pieces
  • 1 tablespoon kosher salt
  • 2 teaspoon black pepper
  • 3 medium carrots peeled and chopped to bite sized pieces
  • 2 ribs celery chopped
  • 1 large yellow onion medium dice
  • 2 tablespoon tomato paste
  • 7 medium yellow potatoes peeled and chopped to medium size
  • 5 cloves garlic minced or pressed
  • ¼ cup all purpose flour
  • 3 stems fresh thyme leaves or 1 teaspoon dried thyme
  • 3 stems fresh oregano or 1 teaspoon dried oregano
  • 6 cups beef broth or stock
  • ½ tablespoon worcestershire sauce
  • 2 bay leaves
  • ½ cup frozen peas
  • Kosher salt and pepper to taste


  • Heat vegetable oil in a large dutch oven over medium high heat.
  • Season the chuck roast cubes evenly with salt and pepper, then sear the beef in batches (as to not overcrowd the pot) to get a deep brown crust, about 2-3 minutes. Remove each batch with tongs or an asian spider to a large bowl or plate and continue searing each batch until all the meat is seared. Set the beef aside.
  • Lower the temperature to medium, and add carrots, celery, and onion into the pot. Cook over medium heat for about 5-7 minutes, until the onions are translucent and start to brown. Add the potatoes, garlic, and herbs and stir in for a minute, then stir in ¼ cup flour. Make sure the flour is coating the veggies well, there should be no dry flour in the pan.
  • Stir while letting the flour cook through for about one minute, then add in a splash of beef broth and stir well. Then add about a cup of broth and stir well once again. It should look kind of like a paste, that's fine. Add another cup of the broth and stir well. Add the rest of the broth, stir again. Then add the beef and their juices from the bowl into the pot.
  • Add worcestershire sauce and bay leaves, raise temperature to medium-high and let the pot come to a gentle simmer. After it comes to a simmer, lower the temperature to medium low and cover the pot with a lid.
  • Let the beef stew simmer for 2.5 hours, check the beef for tenderness. If tender and ready to eat, then remove the lid for 15 minutes. If not, let it cook for another 30 minutes, then remove the lid for 15 to help thicken the stew.
  • After 15 minutes has passed, stir in the frozen peas and let cook for another 5-10 minutes. Check stew for seasoning and season with salt and pepper to taste if needed.
  • Remove bay leaves and serve the beef stew while hot.


Storing and Freezing Instruction

You can store the beef stew in an airtight container in the fridge for up to 4 days and reheat over the stove top on medium low heat or in your microwave in a microwave-safe bowl until heated through.
To freeze the stew, put individual portions into freezer-safe zip-top bags or vacuum sealed bags to freeze flat. This not only saves space but it also helps with thawing the stew quicker.
When ready to thaw, put the frozen stew servings in the refrigerator to thaw overnight or on the counter for about an hour or two until soft enough to remove and heat in the saucepan on the stovetop or in the microwave in a microwave safe bowl.


Serving: 1gCalories: 535kcalCarbohydrates: 44gProtein: 36gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 13gTrans Fat: 1gCholesterol: 103mgSodium: 1389mgFiber: 6gSugar: 5g
Tried this recipe?Leave a star rating and let us know!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Rae Ann Rice says:

    I made this stew and my family said it was the best they ever had! Thank you for an easy and delicious recipe! I only substituted green beans for peas but everything else was just as the recipe called for. Such a great comfort meal!

    1. Eden Westbrook says:

      That’s so awesome to hear! I’m so glad you and your family enjoyed the beef stew, it’s a cold weather fave here 🙂

  2. Pingback: Homemade Cast Iron Skillet Cornbread | Sweet Tea & Thyme
  3. This is my second time making this recipe, so delicious it will be the stew recipe I use from now on. Thank you!!

  4. Yum! These are all ingredients I typically have on hand (except the beef but I can easily get it) so I'm saving this to make later. Thanks for sharing!

    1. Eden Westbrook says:

      Let me know how you like it Jazz! Thanks for stopping by!

  5. Nina Hayes says:

    I haven't had beef stew in so long. It's cold out so I think I'm going to get on it. Thanks for the subtle reminder.

  6. I love the simplicity of the recipe. It sounds like its packed with layers of flavour and heartiness. My husband will love this one!

    1. Eden Westbrook says:

      Thank you! It's a great basics go-to recipe for the colder months of the year, I'm sure it'll be in your back pocket, too!

  7. I found your recipe today and immediately loved the simplicity yet heartiness of it. It's in the pot as I type, simmering away for the last hour, and even at this point it tastes amazing! I come from a Mexican American family and married into an Indian (Asian) family so the flavors and choices in our home abound. However, lately I'm going back to basics as I want to perfect some basic "go to" recipes. Your beef stew definitely fits my current approach. Thank you for sharing your wonderfully tasty recipe. By the way, it's rainy and cold today so it's the perfect meal on the perfect day. It doesn't get any better than this! (Already saved to my Pinterest too :-))

    1. Eden Westbrook says:

      Thank you so much! Your comment really means a lot to me! I'm so glad you like it. Your family sounds so diverse, you must have some great recipes yourself. 🙂

  8. This looks so tasty! I love soup on a cold winter Saturday!

  9. meikoandthedish says:

    Looks so hearty and delicious!!!

  10. naomidjese says:

    looks really good

      1. Leticia Sanchez says:

        I tried this recipe today because I had been crying beef stew for a while! I'm not a cook at all but this recipe was easy to follow and it tasted soo good! My only thing is that my beef stew came out a bit thicker, any tips on what I may have done wrong? Thank you for this recipe!

        1. Hi, Leticia! I’m so glad you liked the stew, it’s my all time fave beef stew recipe. I actually like mine really thick (it’s great for a crusty piece of bread to swipe up!) BUT to make it looser, add in about 1/4-1/2 cup of beef stock at the end before serving, more if you like it really thin and soup-like. I hope that helps!

  11. Wow. I havent had beef stew in years. I am def going to make this. Sounds just like my Grandma used to make.

    1. Eden Westbrook says:

      Thank you! Grandmas are the best to be compared to with homestyle cooking! 🙂 Definitely make it, it's one of my most popular dishes this time of year.