Dutch Oven Beef Stew without wine

Interested in making wine-free beef stew? You're in the right place! Discover how simple and rewarding it can be with these essential tips for a rich, flavorful stew.

Let’s get started!

6 Fast Rules For Making Stew

01 Sear the Beef 

02 Use a Rich Stock 

03 Incorporate Umami flavors


04 Low and Slow cooking

05 Season properly

06 Thicken Thoughtfully

Cast Iron Pan
Hot dish
Flour Bag
Green Cutlery

Sear the Beef 


Prepare the Beef:  season the beef with salt and pepper, and brown it in a hot, oiled Dutch oven. 

Sauté Aromatics


Remove beef; sauté onions, garlic, add balsamic to deglaze. Mix in soy sauce, Worcestershire, and tomato paste.

Add Thickener and Broth


Dust the flour over the pot and cook it briefly. Pour in the chicken broth, and seasonsing. Return the beef to the pot.

Slow Cook and Add Vegetables


Put the pot in the oven with the lid on until beef softens. Then add carrots, parsnips, and potatoes; cook until tender.

Remove the beef and shred


Cook beef, shred on board with forks against the grain, remove fat. Skim fat from pot.

Return shredded beef to the pot and mix thoroughly. Heat thoroughly on the stovetop if needed. Enjoy!


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