Hearty Stovetop Beef Stew Without Wine or Tomatoes
This hearty stovetop beef stew uses browned beef, caramelized onions, potatoes, carrots, celery, and bone broth. Flour lightly thickens the savory broth without tomato paste, wine, or cornstarch.
Equipment
- Cutting board and chef’s knife
Ingredients
- 2 pounds beef stew meat or chuck roast cut into ½-inch pieces
- ¼ cup Worcestershire sauce
- ⅓ cup all-purpose flour
- 1 tablespoon beef tallow
- 2 tablespoons butter
- 3 medium yellow onions roughly chopped
- 6 medium red potatoes cut into roughly 1-inch pieces
- 4 large carrots cut into ½-inch rounds or semicircles
- 3 celery stalks cut into ½-inch pieces
- 1 tablespoon salt adjusted to the saltiness of the broth
- 2 teaspoons black pepper
- 2 teaspoons granulated garlic
- 1 teaspoon dried rosemary
- 2 quarts beef bone broth or beef stock
Instructions
- Place the beef in a large bowl. Add the Worcestershire sauce and toss until coated. Add the flour and toss again until the pieces are lightly coated.
- Heat an 8-quart Dutch oven over medium-high heat. Add the beef tallow.
- Spread the beef into one layer. Brown without stirring for about 3 minutes. Flip and brown the other side. Work in two batches if the pot is crowded. Remove the beef and set it aside.
- Add the butter to the pot. Scrape the browned bits from the bottom with a wooden spoon.
- Add the onions, stir, and cover. Reduce the heat to medium-low. Cook for about 30 minutes, stirring every 5 minutes, until the onions are soft, reduced, and deep golden brown.
- Add the potatoes, carrots, celery, salt, pepper, granulated garlic, and rosemary. Return the beef to the pot and stir. Cover and cook for 5 minutes.
- Pour in the broth. Stir and scrape the bottom of the pot to release any remaining fond. Slowly bring the stew to a gentle simmer.
- Cover and simmer for 15 minutes. Remove the lid and simmer for another 10 minutes, or longer if you prefer softer vegetables and more tender meat.
- Turn off the heat and let the stew rest for at least 10 minutes before serving.
Notes
The tablespoon of salt reflects the recipe as tested with Redmond Real Salt and Zoup beef bone broth. If using another broth, taste it before adding the full amount.
The broth is lightly thickened rather than gravy-thick. It will thicken a little more as it rests.
A wide Dutch oven allows two pounds of beef to brown in one layer. Use two batches in a narrower pot.
Packaged stew meat works well, but cutting a chuck roast yourself can reduce gristle and produce evenly sized pieces.
The beef is cooked through and easy to eat after the listed simmer. Continue simmering in 10-minute increments if you want it more tender, adding broth or water as needed.
Reheat leftovers on the stovetop or in the microwave. Add a splash of broth or water if the stew has thickened.
Nutrition
Serving: 1cupCalories: 201kcalCarbohydrates: 19gProtein: 19gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 39mgSodium: 607mgPotassium: 684mgFiber: 2gSugar: 3gVitamin A: 2606IUVitamin C: 10mgCalcium: 36mgIron: 2mg
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