Simple Beef Stew Without Wine

Made with classic beef stew ingredients and no wine, this hearty recipe has a deep, flavorful broth and melt-in-your-mouth beef pieces that make any day feel like Sunday dinner.

Beef Stew with Carrots and Potatoes

Years ago, I learned how to make this simple beef stew from my mother-in-law because she said it’s how she got my husband to eat vegetables as a kid. This version has no wine; for that, I make my Irish beef stew, and yet, it’s equally as delicious. 

Unlike my quicker chicken stew and potatoes, which I turn to on busy weeknights, this is the kind of recipe I make on weekends when I can slow down and let the aroma of simmering beef and veggies fill the house. It's cozy, satisfying, and a delicious reward for a slower-paced day.

How to Make Simple Beef Stew

The recipe card includes all of my mother-in-law’s beginner-friendly steps for making this beef stew. Here is a quick overview: 

1. Coat the cubed beef pieces with flour and seasonings, then brown them, in batches, for 2 to 3 minutes. Coating them helps them sear evenly by absorbing some of the moisture from the steam in the pot, and it helps thicken the stew later. 
2. Sauté the onions and garlic, then scrape the little tidbits from the bottom of the pan with some of the stock. What the beef left there will add lots of flavor to the stew.
3. Add the rest of the ingredients to the pot, except the peas, and bring it to a boil. 
4. Simmer the stew covered for about 1h 15 minutes, until the beef is tender. Then add the slurry to thicken it, along with the peas. 
5. Ladle the stew into bowls and serve it with your favorite crusty bread.

Simple Beef Stew (without Wine)

Servings: 8

Prep Time: 20 minutes mins

Cook Time: 1 hour hr 15 minutes mins

Total Time: 1 hour hr 35 minutes mins

This simple beef stew recipe simmers tender beef, carrots, and potatoes in a rich, wine-free broth for a comforting meal. 

5 from 4 votes

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Ingredients

• 2 pounds beef cubes, excess fat trimmed
• 3 tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups beef broth
• ¼ cup tomato paste
• 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
• 2 tablespoons cornstarch
• ⅓ cup water, or as needed
• 1 cup peas

Instructions

Season and brown the beef

• In a large bowl, mix the flour, salt, and pepper. Add the beef cubes to the bowl and toss to coat them with the flour mixture.
• Heat a large Dutch oven or soup pot over medium-high heat. Once hot, add the oil and warm it up for about 30 seconds. Use kitchen tongs to grab the beef pieces and shake off any excess flour before adding them to the pot. Place them in a single layer, but leave about ½-inch between each piece. You don’t want to over-crowd the pan; otherwise, steam will form and they won’t brown.
• Brown the beef cubes for 2 to 3 minutes per side, removing them onto a plate and repeating the process with the remaining beef cubes. Add a bit more oil if needed between batches, but leave the beef tidbits in the bottom of the pot.

Cook the stew

• Add about a tablespoon of additional oil to the pot, add the chopped onions, and sauté them for 3 minutes, until they’ve softened. Add the garlic and stauté it for 30 seconds until fragrant.
• Add about a cup of the beef broth to the pot with the onions and bring it to a simmer, while using the wooden spatula to scrape the tidbits at the bottom of the pan. Add the rest of the beef broth and the tomato paste, and stir to combine and dissolve.
• Add the beef back into the pot along with the potatoes, carrots, celery, and dried rosemary. Bring the stew to a boil, reduce the heat to medium-low, cover with a lid, and simmer for 1 hour.
• After 1 hour, check that the beef is tender by placing a piece on a plate and separating the meat with two forks. If it separates easily, proceed to the next step; otherwise, continue simmering for another 15 minutes and check again. This varies by the size of the stew pieces.
• When the beef is ready, mix the cornstarch and cold water in a small dish. Add the slurry to the simmering stew and stir to mix it in. Add the peas and simmer for an additional 10 minutes.

Serve and store

• Ladle the stew into bowls.
• Once the stew has cooled, transfer it to an airtight container and refrigerate for up to 4 days. Or, freeze in a zip bag or an airtight container for up to 3 months. Let it thaw overnight in the fridge and heat it up over low heat in a pot.

Nutrition

Serving: 1 bowl | Calories: 319kcal | Carbohydrates: 23g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 70mg | Sodium: 632mg | Potassium: 1243mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5370IU | Vitamin C: 23mg | Calcium: 53mg | Iron: 4mg