All Day Beef Stew No Wine
Slow-simmered to perfection, this All Day Beef Stew No Wine is the ultimate comfort food, packed with hearty ingredients and rich flavors. Tender chunks of beef chuck roast are seared to lock in flavor, then slowly cooked alongside a medley of fresh vegetables like carrots, celery, and potatoes in a savory beef broth infused with herbs and tomato paste. With no wine required, this family-friendly recipe is perfect for those who prefer a simpler, yet deeply satisfying stew. Ready in just a few simple steps, this one-pot meal ensures melt-in-your-mouth beef and a perfectly balanced, velvety broth after hours of gentle simmering. Garnished with fresh parsley and served with crusty bread, this aromatic and wholesome dish will warm both hearts and bellies—ideal for cozy dinners or meal prepping.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 large carrots, sliced into 1-inch pieces
- 2 stalks celery stalks, sliced
- 3 medium potatoes, cut into 1-inch chunks
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 cup frozen peas
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Cut the beef chuck roast into 1.5-inch cubes. Pat dry with paper towels and season with salt and pepper.
Place the flour in a shallow bowl. Lightly dredge the beef cubes in the flour, shaking off any excess.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
In the same pot, add the diced onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional minute.
Stir in the carrots, celery, and potatoes. Cook for 2-3 minutes while stirring occasionally.
Add the beef back into the pot. Stir in the beef broth, tomato paste, bay leaves, and thyme. Bring the mixture to a boil.
Reduce the heat to low. Cover the pot with a lid and let the stew simmer gently for 5-6 hours, stirring occasionally.
About 30 minutes before the stew is done, stir in the frozen peas and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaves before serving. Garnish with freshly chopped parsley and serve hot with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.8 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1163 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
