Easy Beef Stew without Wine

This Easy Beef Stew without Wine is a hearty stovetop dinner made with tender beef chuck, potatoes, carrots, and a rich tomato broth!

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings serves

Calories 463kcal

Author Samantha Pickthall

Ingredients

2 Tbsp olive oil
1 large red onion, peeled and roughly chopped
4 garlic cloves peeled and minced
2 large carrots, trimmed and cut into 1-inch (2.5 cm) cubes
3 medium-large Yukon Gold potatoes or any white potato, cut into 1-inch (2.5 cm) cubes
500 g beef chuck, cut into small pieces, about ½-1 inch
800 g canned diced tomatoes, with juice
1 Tbsp tomato paste
1 Tbsp soy sauce
1 Tbsp tomato sauce
½ Tbsp dried Italian seasoning
Salt and pepper, to taste
1 cup beef broth or vegetable broth, plus more if needed
2 Tbsp brown gravy mix or powder, this acts as the thickener

US Customary - Metric

Instructions

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.

Video

Notes

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.

Nutrition