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The image shows two bowls of hearty beef stew, garnished with chopped parsley. The stew contains chunks of beef, carrots, and potatoes, and is presented on a white marble surface with a slice of crusty bread on the side. Underneath the bowls is a teal cloth napkin, adding a pop of color to the setting. The photo is watermarked with "Sass and Salt."

Dutch Oven Beef Stew without Wine

Sarah Allison
A whole chuck roast braised in the oven with balsamic vinegar, Worcestershire, and soy sauce instead of wine, then shredded back into a rich broth with carrots, parsnips, and potatoes.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 50 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

Ingredients
 

  • 3 pounds (1.36 kg) boneless Beef Chuck Roast well-marbled
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 onions yellow onions, chopped (2 cups)
  • 6 cloves garlic, minced (2 tablespoons)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 ½ tablespoons tomato paste
  • ¼ cup (30 g) all-purpose flour
  • 5 cups low sodium chicken broth, store-bought or homemade
  • 1 cup water
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1½ teaspoons sugar
  • 4 large carrots cut into 1-inch chunks on a diagonal
  • 2 parsnips cut into 1-inch chunks on a diagonal
  • 1 pound (454 g) baby yellow potatoes, cut in half

Instructions
 

  • Preheat the oven to 325°F and set a rack in the lower middle position.
  • Pat the beef dry and season with salt and pepper. In a large Dutch oven or heavy soup pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
  • Add the beef to the Dutch oven. Cook, turning occasionally, until well browned on 2 sides, about 10 minutes. Let a deep brown crust form before turning with tongs. Transfer the beef to a large plate and set aside.
  • Add the onions, garlic, balsamic vinegar, soy sauce, and Worcester sauce; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Sprinkle with the flour. Stir until the flour is dissolved, 1 to 2 minutes.
  • Add the beef with its juices back to the pan. Add the chicken broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan, and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours 20 minutes.
  • Remove the pot from the oven and add the carrots, parsnips, and potatoes. Cover and place back in oven for about 40 minutes more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.
  • Remove the beef from the broth and place it on a cutting board. Shred it with two forks, removing any large pieces of fat.
  • Remove the bay leaf and discard. Taste and adjust the seasoning, then stir the shredded beef back into the pot with the broth and vegetables.

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Notes

Make ahead: Let the stew cool, refrigerate overnight, then reheat over medium-low heat, adding chicken broth as needed to loosen it.
Calories: 656kcalCarbohydrates: 42gProtein: 52gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 156mgSodium: 1298mgPotassium: 1739mgFiber: 7gSugar: 10gVitamin A: 6895IUVitamin C: 32mgCalcium: 117mgIron: 7mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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