Name: Dutch Oven Beef Stew Without Wine Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 2 tbsp vegetable oil; 2 lbs beef chuck roast (trimmed of excess fat and cubed into 1 inch pieces); 1 tbsp kosher salt; 2 tsp black pepper; 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; 2 tbsp tomato paste; 1/4 cup all purpose flour; 6 cups beef broth or stock; 1/2 tbsp Worcestershire sauce; 1/2 cup frozen peas; Kosher salt and pepper to taste

If you’ve been searching for a comforting, classic stew but prefer to skip the wine, you’re in for a treat with this Dutch Oven Beef Stew Without Wine Recipe. I absolutely love how this rich, hearty dish comes together with simple ingredients and slow-cooked perfection—no wine needed. Whether it’s a cozy dinner on a chilly evening or a weekend gathering, this stew brings all the savory warmth you want and then some. Stick around and I’ll share everything you need to make it your own favorite go-to stew!

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Why You’ll Love This Recipe

No Wine Needed: Perfect for anyone avoiding alcohol or who simply doesn’t have wine on hand.
Deep, Rich Flavor: The slow-cooked beef and herbs create an intensely savory broth you’ll want to savor.
Simple Ingredients: Most items can be found in your pantry and fridge, making it accessible and fuss-free.
One-Pot Comfort: The dutch oven does all the heavy lifting, making cleanup easy and the flavors meld beautifully.

A white bowl filled with a hearty stew containing chunky pieces of dark brown meat, yellow potatoes, orange carrots, light orange squash, and green peas in a rich brown broth. Next to the bowl, there is a piece of flat brown bread and a silver spoon resting inside the bowl. In the background, two clear round glasses hold a red drink, placed on a white marbled surface with a soft pink cloth partly underneath the bowl and bread. The background has white tiled walls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work together to build layers of flavor and texture—from the tender beef chuck, which becomes melt-in-your-mouth juicy, to the mix of hearty vegetables that soak up all those rich juices. A few key tips: fresh herbs make a noticeable difference, and choosing starchy potatoes helps thicken the stew naturally.

Vegetable Oil: I prefer a neutral oil with a high smoke point to get that beautiful sear on the beef.
Beef Chuck Roast: This cut has just the right amount of fat and connective tissue to become tender and flavorful when slow-cooked.
Kosher Salt & Black Pepper: Basics for seasoning that really enhance the beef and veggies.
Carrots: They add natural sweetness that balances the savory notes.
Celery: Brings a subtle aromatic crunch to the base flavor.
Yellow Onion: The backbone of many stews—it softens and caramelizes to deepen flavor.
Tomato Paste: It adds umami and a slight tang that brightens the broth.
Yellow Potatoes: Their starchy texture helps thicken the stew as they cook down.
Garlic: Essential aromatic that lifts the whole profile.
Fresh Thyme & Oregano (or dried): Herbs that infuse earthy, herbal notes without overpowering.
All-purpose Flour: Coats veggies and meat to help thicken the stew naturally.
Beef Broth or Stock: The flavorful liquid base that simmers everything tender.
Worcestershire Sauce: I discovered this little addition adds a savory depth without using wine.
Bay Leaves: Classic for adding a subtle complexity.
Frozen Peas: Stirred in at the end for a fresh pop of color and sweetness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

What I really love about this Dutch Oven Beef Stew Without Wine Recipe is how easy it is to make it your own. Over time, I’ve played around with add-ins and tweaks depending on what’s in season or avoiding certain ingredients, and each time it still comes out delicious. Feel free to make this recipe truly yours!

Vegetable Swap: Sometimes I swap out yellow potatoes for sweet potatoes to add a hint of sweetness and extra color.
Herb Variations: Fresh rosemary can be a great alternative if you want a more piney, fragrant profile.
Slow Cooker Version: Once, I transferred everything into a slow cooker after searing, letting it cook low and slow for 7 hours—equally tender and less hands-on.
Make It Vegetarian: Replace beef with hearty mushrooms and extra vegetables for a rich stew without meat.

How to Make Dutch Oven Beef Stew Without Wine Recipe

Step 1: Sear Your Beef to Perfection

First things first: heat your vegetable oil over medium-high in a heavy dutch oven. Pat your beef chunks dry and season them generously with kosher salt and black pepper. This step is crucial because a good sear locks in flavor and adds beautiful color. Work in batches so you don’t overcrowd the pan—think 2-3 minutes per batch until each piece gets a deep brown crust. Set the seared beef aside once done. I can’t stress how much better the stew tastes when you take the time for this step.

Step 2: Build Flavor with Veggies and Tomato Paste

Lower the heat to medium and add your chopped carrots, celery, and diced onions into the pot. Sauté these until the onions start turning translucent and develop some brown edges—about 5 to 7 minutes. This slow sauté adds a natural sweetness and depth. Then stir in the tomato paste, potatoes, garlic, and fresh herbs. Cook this mixture for a minute to get that tomato paste nicely caramelized, which brings a subtle tang and complexity.

Step 3: Thicken the Stew with Flour and Broth

Now sprinkle the flour evenly over the veggies and stir well to coat. This not only thickens but helps everything meld together. Keep stirring and let the flour cook for about one minute—don’t rush this part or you’ll taste raw flour later. Next, add a splash of beef broth while stirring, followed by a cup at a time. After each addition, stir thoroughly to create a smooth paste that will transform into a luscious broth as it simmers. Then add the rest of your beef broth, and your beautifully seared beef chunks back into the pot along with any juices that collected.

Step 4: Season and Simmer Low and Slow

Pour in Worcestershire sauce and tuck in the bay leaves for a hint of earthiness. Turn the heat up to medium-high to bring everything to a gentle simmer. Once simmering, reduce to medium-low and cover with a lid. Now, patience is the secret here—let it cook for about 2.5 hours. Check your beef for tenderness; it should be fall-apart soft but not mushy. If your beef needs more time, just keep simmering and remove the lid for the last 15 minutes to thicken the stew.

Step 5: Finish with Peas and Seasoning

Right before serving, stir in the frozen peas for a pop of color and fresh sweetness. Let everything cook together for another 5 to 10 minutes. Give your stew a final taste, adjust salt and pepper as needed, then pull out the bay leaves. Serve it piping hot with a crusty loaf or over buttery mashed potatoes—either way, it’s soul-satisfying!

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Pro Tips for Making Dutch Oven Beef Stew Without Wine Recipe

Patience Is Key: Low and slow simmering is what turns tough chuck to tender, so don’t rush the cooking time.
Sear in Batches: Overcrowding the pan leads to steaming, not searing—so give your beef room to get that crust.
Flour Flourishing: Cook the flour with veggies well to avoid a raw taste and get that perfect thickness.
Check Seasoning at End: Always taste toward the end, since broth and Worcestershire sauce add saltiness during cooking.

How to Serve Dutch Oven Beef Stew Without Wine Recipe

A white bowl filled with a thick stew containing several layers: chunks of dark brown beef, yellow potato pieces with soft texture, bright orange carrot slices, small green peas, and pale celery bits all mixed in a rich brown gravy. A silver spoon rests inside the bowl on the right side. Next to the bowl are pieces of light brown bread with a slightly crispy texture on top, placed on a pink cloth. Part of another similar bowl with stew is visible at the top left. All items are on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I often sprinkle chopped fresh parsley right on top—it brightens the dish and adds a little color contrast. Sometimes a dollop of sour cream can add a lovely cool creaminess that balances the rich stew. I also love a little cracked black pepper freshly ground right before serving; it gives that extra aromatic punch.

Side Dishes

My favorite sides with this stew are classic: warm, crusty bread rolls or a hearty rustic loaf for dipping. Creamy mashed potatoes also work beautifully to soak up the juices. For something lighter, a crisp green salad or roasted Brussels sprouts add a nice contrast.

Creative Ways to Present

For holiday dinners or when I want to impress, I serve this stew in individual mini Dutch ovens or ceramic pots—it just feels so cozy and special. Another favorite is carving out bread bowls for the stew; it’s fun, unexpected, and double-delicious!

Make Ahead and Storage

Storing Leftovers

Leftover stew keeps beautifully in an airtight container in the fridge for up to 4 days. I like to store it uncovered in the fridge for the first 30 minutes to cool quickly, then seal it to keep flavors fresh. Reheating actually improves the flavors—win-win!

Freezing

Freezing this stew is a lifesaver. I portion it into freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. When I want a comforting meal fast, I just thaw it overnight in the fridge.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the stew seems too thick after reheating, add a splash of beef broth or water to loosen it up. Microwaving works too—just cover the bowl and reheat in bursts, stirring in between.

FAQs

Can I make this Dutch Oven Beef Stew Without Wine Recipe in a slow cooker?

Absolutely! Just sear the beef and sauté the veggies on the stovetop first, then transfer everything to your slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the beef is tender. This method is great for hands-off cooking.
What cut of beef is best for this stew?

Chuck roast is ideal because it has the right fat content and connective tissue that breaks down into tender, flavorful meat when slow-cooked. Avoid leaner cuts like sirloin, which can dry out and become tough.
Can I use dried herbs instead of fresh?

Yes! If you don’t have fresh thyme or oregano, substitute 1 teaspoon of each dried herb. Just add them when you add the vegetables so they have time to release their flavor during cooking.
How do I thicken the stew if it’s too thin?

If your stew is thinner than you like, remove the lid and simmer it uncovered for 15 to 30 minutes to reduce the broth. Alternatively, mix a tablespoon of flour or cornstarch with cold water and stir it in, cooking until thickened.
Is it okay to skip the Worcestershire sauce?

While Worcestershire sauce adds great umami, if you don’t have it, you can substitute with a splash of soy sauce or skip it altogether—the stew will still be flavorful thanks to the beef broth and herbs.

Final Thoughts

This Dutch Oven Beef Stew Without Wine Recipe holds a special place in my heart because it’s proof that you don’t need fancy ingredients to create something truly comforting and delicious. I remember the first time I made it, and my family kept going back for seconds and thirds—there’s just something about the rich broth and tender beef that hits the spot. I hope you’ll enjoy making it as much as I do, and that it becomes a staple in your kitchen, too. So grab your Dutch oven, gather your ingredients, and get ready for some seriously satisfying stew magic!