How to make the most incredible Beef Stew Without Wine, without flour, and without tomato paste. This wholesome beef stew is so tasty, it will quickly become your favorite way to make Beef Stew. Serve as is or with some crusty bread to mop the stew.
1pound russet potatoesabout 4 medium potatoes, peeled and cut into 1½-inch chunks
1teaspoondried thyme
3sprigsfresh rosemary
2bay leaves
Minced parsley or chives for garnish
Crusty bread for serving
Instructions
Season the beef: Add the salt, ground black pepper, and beef bouillon powder to the beef chunks. Toss well to combine.
Brown the beef: Place a medium Dutch oven on high heat. Add the olive oil. Heat up for two minutes. Add part of the seasoned beef and brown all around. You'll need to brown the beef in batches (see Note 1). Avoid overcrowding the pan to get a nice sear.
Sauté the aromatics: To the same pot the beef was browned, leaving the fat from the beef in the pot, add the diced onion and celery. Let it cook in the fat while stirring from time to time for about 4 minutes until the onion softens. Add the minced garlic and let it sauté for 30 seconds. Be careful not to overcook and burn the garlic.
Add the remaining ingredients: To the pot add the crushed tomatoes, beef stock, browned beef, thyme, rosemary, and bay leaves. Stir to combine. Bring to a boil on high heat then reduce to a simmer on medium heat and let it simmer for about 10-15 minutes.
Add carrots and potatoes: Add the carrots and potatoes, cover the pot, and let it simmer for about 25 to 30 minutes or until the potatoes are fully cooked. Taste and adjust seasoning as needed. I usually add about ½ a teaspoon more beef bouillon powder at this point.
Adjust the stew's consistency: If it is too soupy, increase the heat and let it cook until reduced. Remove the rosemary stems and bay leaves.
Garnish and serve: Garnish with minced parsley or chives and serve warm with crusty bread.
Notes
Beef: Chuck roast or round roast would work. Brown the beef in badges to get a nice steam and prevent the beef from steaming instead of searing.Potatoes: After peeling and cutting the potatoes into chunks, soak them in cold water to prevent oxidization (color changing).Adding mushrooms: Mushrooms are a great addition to this beef stew. If you choose to add mushrooms, use about 8 ounces of sliced mushrooms and saute them in the same pot after sauteeing the aromatics.Storage: Refrigerate this beef stew for up to 5 days or freeze for up to 3 months.