Easy Beef Stew without Wine
*This post may contain Amazon Associate Affiliate links. Read more »
This Easy Beef Stew without Wine is a simple, comforting stovetop stew made with tender beef chuck, potatoes, carrots, and a rich tomato-based broth. The beef is cut into small cubes so it cooks faster, allowing the stew to become tender and flavorful in under an hour without the need for red wine.
Hearty & Simple Comfort Food.
I created this stew to be an easy, dependable dinner using simple pantry ingredients. Cutting the beef into smaller pieces helps it cook faster while still becoming tender as it simmers. The tomatoes add richness, the vegetables make it hearty, and the broth thickens into a comforting stew. Sam x
Quick Weeknight Stew – Smaller diced beef cooks faster than traditional large stew chunks.
No Wine Needed – Rich flavour develops from tomatoes, herbs, and slow simmering.
Simple Pantry Ingredients – Made with everyday ingredients you likely already have.
Easy beef stew video
Why this recipe works
This easy beef stew delivers deep flavour and tender meat without the long cooking time traditional stews require.
Faster Cooking Beef: Cutting beef chuck into small cubes allows it to become tender more quickly while still developing rich flavour as it simmers.
Balanced, Savory Broth: Tomatoes, tomato paste, herbs, and soy sauce create a rich, layered broth without needing red wine.
Hearty Vegetables: Potatoes and carrots cook directly in the stew, absorbing flavour while helping make the dish filling and comforting.
Ingredients you’ll need
Beef Chuck
Cut into small cubes so it cooks faster and becomes tender during the shorter simmer time.
Red Onion
Adds sweetness and depth to the base of the stew as it cooks down.
Garlic
Builds flavour and adds a savory aroma that complements the beef.
Carrots
Provide natural sweetness and soften as the stew simmers.
White Potatoes
Make the stew hearty and absorb the rich broth while cooking.
Canned Diced Tomatoes
Form the base of the stew and add acidity and richness.
Tomato Paste
Concentrates the tomato flavour and deepens the broth.
Soy Sauce
Adds savory umami flavour and enhances the richness of the beef.
Dried Italian Seasoning
Provides balanced herb flavour that complements the tomatoes and beef.
Beef Broth
Creates the savory cooking liquid for the stew and helps the beef and vegetables simmer until tender.
Brown Gravy Mix
Added near the end of cooking to slightly thicken the broth and give the stew a classic rich texture.
How to make beef stew without wine
Step 1:Â In a large skillet or Dutch oven, add 1 tablespoon olive oil and heat over medium-high. Add the onion and cook for about 3 minutes. Stir in the minced garlic and cook for another 30 seconds.
Step 2: Add the cubed carrots and potatoes. Cook for 5 minutes over medium-high heat, stirring occasionally, until slightly softened.
Step 3: Push the vegetables to the sides of the pot and add the beef to the center. Cook over medium-high heat for 3–4 minutes until lightly browned, then stir the vegetables back through and cook for another 1–2 minutes until the beef is browned all over.
Step 4: Add the canned diced tomatoes with their juice, tomato paste, soy sauce, Italian seasoning, salt, and pepper. Stir until well combined.
Step 5: Add the fresh chopped tomatoes if using and stir through.
Step 6: Pour in the broth and stir. Bring to a boil and once boiling, reduce the heat to low, cover with a lid, and simmer gently for 45–50 minutes, stirring occasionally.
Step 7: About 10 minutes before serving, sprinkle in the brown gravy powder and stir well to thicken the broth. Continue simmering until thickened. Taste and adjust seasoning if needed, then serve hot with rice or mashed potatoes.
How to store
Store: Keep the stew in an airtight container in the refrigerator for up to 4 days.
Freeze: Let the stew cool completely, then transfer it to freezer-safe containers or zip-top bags. Label with the freeze date and freeze for up to 3 months.
Reheat: Reheat gently on the stovetop over medium-low heat or in the microwave until hot. Add a splash of water or broth if the stew has thickened too much.
Try these recipes next
Easy Beef Stew without Wine
Ingredients
Method
- Sauté Onion and Garlic: In a large skillet or Dutch oven, add 1 tablespoon olive oil and heat over medium-high. Add the chopped onion and cook for about 3 minutes until softened and starting to brown. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Cook Vegetables: Add the cubed carrots and potatoes and the remaining 1 tablespoon olive oil. Cook for 5 minutes over medium-high heat, stirring occasionally, until slightly softened.
- Add Beef: Push the vegetables to the sides of the pot to make space in the center. Add the beef chuck and cook for 3–4 minutes over medium-high heat, stirring in the center until lightly browned. Stir the vegetables back through and continue cooking the beef for another 1–2 minutes until browned all over.
- Add Remaining Ingredients: Add the canned diced tomatoes with their juice, tomato paste, soy sauce, Italian seasoning, salt, and pepper. Stir until well combined.
- Add Broth: Pour in the broth and stir.
- Bring to Boil: Increase the heat to high and bring the stew to a boil.
- Simmer Stew: Once boiling, reduce the heat to low, cover with a lid, and simmer gently for 45–50 minutes, stirring occasionally.
- Adjust Consistency: If the stew becomes too thick while simmering, add extra broth or water a little at a time until the desired consistency is reached.
- Thicken Stew: About 10 minutes before serving, sprinkle in the brown gravy powder and stir well to thicken the broth. Continue simmering until thickened.
- Serve: Once the vegetables and beef are tender and the stew has thickened, taste and adjust seasoning if needed. Serve hot with rice or mashed potatoes.