This classic Stovetop Beef Stew is made without wine and features tender chunks of beef and plenty of soft carrots and potatoes. The broth is creamy and flavorful. You won't miss the wine.
What you'll love about this stew
- no need to buy a bottle of wine to make it
- plenty of carrots and potatoes
- the beef is so tender it melts in your mouth
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Ingredients
Flour and Pepper: the flour will give the meat a deeper color and flavor and help thicken the stew broth.
Beef Stewing Meat: trimmed and cut into inch cubes
Vegetable Oil: helps to cook beef
Red Wine Vinegar: the acidity from the vinegar helps to balance the hearty flavors of the beef stew
Beef Broth: use low-sodium beef broth
Bay Leaves: add flavor to the broth
Onion: peeled and chopped
Carrots and Potatoes: classic stew vegetables
Salt: don't forget to salt!
How to Make Beef Stew
1. Coat Beef: Mix flour and pepper in a large bowl, and toss the beef in the flour until it's well coated.
2. Brown the Beef: Heat oil in a large pot over medium-high heat. Add the beef. Turn the pieces until beef is browned on all sides.
3. Cook the Beef: Add the vinegar and broth to the pot. Scrap the bottom of the pot with a wooden spoon to loosen any browned bits. Add the bay leaves and salt. Bring to a boil, then reduce to a slow simmer and cove. Cook for 1 hour.
4. Add Vegetables: Add the potatoes and veggies to the pot. Bring it back to a simmer and cover. Cook until vegetables are tender, about 45 minutes more. Add more broth or water if the stew is dry. Season with more salt and pepper to taste. Ladle among 4 bowls and serve.
How to Store
Stew is even better the next day! If you have any leftovers store them in an air-tight container for up to 4 days.
Tips & Tricks
Do not overcrowd the beef when you are browning it. If there is not enough space between each piece the meat will steam instead of sear.
Stovetop Beef Stew Without Wine
Ingredients
- ¼ cup all-purpose flour
- ½ teaspoon freshly ground pepper
- 1 pound beef stewing meat trimmed and cut into inch cubes
- 1 tablespoon vegetable oil
- 2 tablespoons red wine vinegar
- 4 cups beef broth low-sodium canned
- 2 bay leaves
- 1 medium onion peeled and chopped
- 4 medium carrots peeled and cut into 1-inch pieces
- 3 medium baking potatoes peeled and cut into 1-inch cubes
- 1 ½ teaspoons salt
- Parsley for garnish optional
Instructions
- Mix flour and pepper in a large bowl, toss beef in the flour until it’s well coated.
- Heat oil in a large pot over medium-high heat. Add the beef; do not overcrowd, and cook in batches if needed. Turn the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Add the vinegar and broth to the pot. Scrap the bottom of the pot with a wooden spoon to loosen any browned bits. Add the bay leaves and salt. Bring to a boil, then reduce to a slow simmer and cove. Cook for 1 hour.
- Add the potatoes and veggies to the pot. Bring it back to a simmer and cover. Cook until vegetables are tender, about 45 minutes more. Add broth or water if the stew is dry. Season with more salt and pepper to taste. Ladle among 4 bowls. Garnish with parsley.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
This beef stew was inspired by the New York Times Old Fashion Beef Stew.
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