Best Easy Old Fashioned Beef Stew Recipe Without Wine
There is nothing quite as comforting and satisfying as a hearty bowl of old-fashioned beef stew on a chilly evening. However, many traditional recipes call for the addition of wine, which may not be suitable for everyone. If you prefer a wine-free version of this classic dish, we have you covered. Here is the best easy old-fashioned beef stew recipe without wine that will warm your soul and leave you craving for more.
Ingredients:
– 2 pounds beef stew meat, cut into chunks
– 1/4 cup all-purpose flour
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 4 carrots, peeled and sliced
– 4 potatoes, peeled and diced
– 2 celery stalks, sliced
– 4 cups beef broth
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
– Chopped fresh parsley for garnish
Instructions:
1. In a large bowl, season the beef stew meat with salt and pepper. Toss the meat with flour until evenly coated.
2. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Add the beef stew meat and cook until browned on all sides. Remove the meat from the pot and set aside.
3. In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
4. Add the carrots, potatoes, and celery to the pot. Stir well to combine all the flavors.
5. Return the browned beef stew meat to the pot.
6. In a separate bowl, whisk together the beef broth, tomato paste, dried thyme, and bay leaf. Pour this mixture into the pot.
7. Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the beef is tender and the flavors have melded together.
8. Remove the bay leaf and discard. Taste and adjust the seasoning with salt and pepper if necessary.
9. Serve the old-fashioned beef stew hot, garnished with chopped fresh parsley.
Now, let’s move on to some frequently asked questions about this delicious beef stew recipe:
1. Can I use a different type of meat instead of beef stew meat?
Yes, you can use other cuts of beef such as chuck roast or round roast. Just make sure to cut the meat into chunks before cooking.
2. Can I substitute the beef broth with another type of broth?
Yes, you can use vegetable broth or chicken broth if you prefer. It will alter the flavor slightly, but it will still be delicious.
3. Can I add other vegetables to the stew?
Absolutely! Feel free to add your favorite vegetables like peas, green beans, or mushrooms to make the stew more flavorful and nutritious.
4. Can I make this stew in a slow cooker?
Yes, you can transfer all the ingredients to a slow cooker after step 6 and cook on low heat for 6-8 hours or on high heat for 3-4 hours.
5. Can I freeze the leftovers?
Yes, this stew freezes well. Just make sure to cool it completely before transferring it to an airtight container and freezing for up to 3 months.
6. Can I make this stew ahead of time?
Yes, this stew tastes even better the next day. Simply refrigerate it overnight and reheat it before serving.
7. Can I thicken the stew if it’s too thin?
Yes, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the stew. Simmer for a few more minutes until it thickens to your desired consistency.
Enjoy this comforting old-fashioned beef stew without wine, and savor the rich flavors that will warm you up from the inside out. It’s a timeless recipe that will bring smiles to the faces of your loved ones.