Dutch Oven Beef Stew Recipe without Wine

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

4.93 from 39 votes

Dutch Oven Beef Stew Recipe without Wine

This classic, family-friendly beef stew is made low and slow in your Dutch oven. Simple vegetables, ultra-tender beef, fresh herbs, and a rich, savory gravy make this an unfussy, cozy dinner that is a must make for chilly winter Sundays.

Prep Time15

Cook Time2 30

Total Time2 45

Course: Dinner

Cuisine: American

Servings: servings

Calories: 543kcal

Author: Eden Westbrook

Equipment

Dutch Oven, 6-Quart

Ingredients

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
3 sprigs fresh thyme leaves or 1 teaspoon dried thyme
3 sprigs fresh oregano or 1 teaspoon dried oregano
¼ cup all purpose flour
6 cups beef broth or stock
½ tablespoon worcestershire sauce
2 bay leaves
½ cup frozen peas
Kosher salt and pepper to taste

US Customary - Metric

Instructions

Heat vegetable oil in a large dutch oven over medium high heat.
2 tablespoon vegetable oil
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.
2 lbs beef chuck roast, 1 tablespoon kosher salt, 2 teaspoon black pepper
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 tomato paste, 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.
3 medium carrots, 2 ribs celery, 1 large yellow onion, 2 tablespoon tomato paste, 7 medium yellow potatoes, 5 cloves garlic, 3 sprigs fresh thyme leaves, ¼ cup all purpose flour, 3 sprigs fresh oregano
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. 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.
6 cups beef broth or stock
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.
½ tablespoon worcestershire sauce, 2 bay leaves
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.
½ cup frozen peas, Kosher salt and pepper to taste
Remove bay leaves and serve the beef stew while hot.

Notes

Vegetable Timing Variation! I personally love really soft, tender veggies in my stew but I know not everyone enjoys that. Instead add the carrots and potatoes in about 45 minutes to an hour before the end of the cook time (around 2 hours in) for veggies that are just cooked through.

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.

Nutrition