Who needs red wine when you have bright red beets?! That’s right, this no wine beef stew recipe is just as vibrant and delicious, without the alcohol! Stovetop beef stew with potatoes and beets is a savory and rich main course, with a hint of earthy sweetness. And it is much quicker to make than traditional slow cooked beef stew, while just as tender!
What Does This No Wine Beef Stew Recipe Taste Like?
Wine adds a depth of flavor that aids in intensifying and enhancing the dish in which it is used. To mimic this, we use balsamic vinegar, with its complex sweetness and mellow tartness. The earthy tones of the beets not only contribute to the vibrant red color that is lost without wine, but it also has a similar aged ‘oakyness’.
Every bite of this beet stew is swimming with vibrant slow cooked goodness, yet the dish is done in about 2.5 hours!
You’re Going To Love This
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The Best Stovetop Beef Stew Recipe
This is truly one of the best stovetop beef stew recipes out there, because it’s pretty straight forward, and yields absolutely delicious results. This classic beef stew recipe with a twist is cooked slowly in one pot, saving you on dishes.
Once the sauce is rich and thick, and the vegetables and beef are fork tender, it’s ready to serve!
There is a new movement that is leaning towards sober living. Many people are now opting for non-alcoholic beverages and foods, and there are a lot of families out there who would love some delicious beef stew, but don’t have red wine to make it.
That is why this beef stew without wine recipe is so great! Anyone can make it, even if you do not consume alcohol.
You might also enjoy my Cranberry Braised Beef Stew recipe!
Cranberry Braised Beef Stew
This unique beef stew recipe slow cooks cranberries, sage and thyme with the stewing meat for a sweet and super flavorful beef stew! This dish makes for a great cozy holiday meal, or easy weeknight dinner. Serve it with buttery mashed potatoes, and you’ve got yourself a delicious slow cooked dinner, ready to be devoured …
How Do You Make Stovetop Beef Stew With Potatoes And Beets?
It is super simple you guys! Make sure you sear the meat though, this step is crucial in developing the flavors! Make sure to scroll down to the recipe card for the full list of ingredients and instructions.
- Sear The Meat: How to cook stew meat on the stove – Heat olive oil in a large dutch oven until hot, the add your stewing meat to the pot. Sear on each side until beginning to brown, about 2-3 minutes per side. When done, remove from pot and set aside.
- Sauté The Veggies: Add the chopped carrots, onion, and beets to the same pot that the meat was cooking in. Sauté, stirring frequently, until beginning to soften, about 8 minutes.
- Toss in Aromatics & Spices: Once the vegetables are beginning to soften, add the tomato paste, garlic, thyme and salt/pepper to the pot and stir until well combined. Allow to cook for about 60 seconds, stirring the entire time to prevent burning.
- Deglaze The Pot: Now, pour in the balsamic vinegar, stirring well, before adding the beef broth. Using a wooden spoon, scrape up any bits that are stuck to the bottom of the pot, as these add a lot of flavor to the dish.
- The Meat And Potatoes: Toss in the seared meat and potatoes to the pot. Add a bay leaf, and stir the pot well.
- Low and Slow: How long to cook beef stew on stove – Increase the heat and bring the stew to a boil before lowering and bringing the stew to a low simmer. Place the lid on and low simmer the stew for about 2 hours, occasionally stirring the contents.
- Thicken: Scoop about 1/2 of a cup of the stew liquid into a small bowl. Add the flour to that bowl and whisk until fully combined with no clumps. Add the flour mixture back to the stew and mix it in. Repeat this step until the desired thickness is achieved.
- Serve: Taste prior to serving and add salt/pepper as needed. Top with chopped parsley and enjoy!
How TO Store Beef Stew
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To re-heat it, pop it in the microwave for 60 seconds, stir it, and microwave for another 60 seconds (or longer). You can also re-heat it on the stovetop in a pot over medium heat, stirring occasionally.
Can you freeze beef stew? Absolutely! Store the stew in airtight containers (preferably glass), leaving ¼- to ½- inch of space to allow for expansion in the freezer. You can freeze it for up to 3 months, so make sure you label it! When you are ready to re-heat, I recommend letting it thaw in the refrigerator overnight, and transferring the stew to a pot and re-heating on the stove over medium heat.
Since we thicken it with flour, it may separate after freezing. If this happens, re-heat as normal, and when it is hot, use a whisk to combine it.
Need a dutch oven? Check out this Le Creuset Signature Enameled Cast-Iron Round Dutch Oven, 5-1/2-Quart, Artichaut
When To Serve Beet Beef Stew:
More Classic Comfort Foods
Here are a few more comfort foods that you might enjoy!
Did you make this no wine beef stew recipe? Rate it below and tag me in your creation on Instagram! @RecipeHippie
Stovetop Beef Stew With Potatoes And Beets
Equipment
- dutch oven or large pot with a lid
Ingredients
- 2 pounds stewing beef trimmed and cubed
- 32 oz beef broth
- 2 medium red beets, peeled and cubed
- 2 medium onions, peeled and chopped
- 2 large carrots, peeped and chopped (or about 10 baby carrots, chopped)
- 3/4 pound fingerling potatoes, cut in half OR any other kind of potato, peeled and cubed
- 2 cloves of garlic, peeled and minced or pressed
- 2 tbsp balsamic vinegar
- 3 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp salt
- 1 bay leaf
- 3 tbsp all purpose flour plus more, if needed
- 2 tbsp olive oil
- pepper as needed
- Optional garnish: chopped parsley
Instructions
- Sear The Meat: Heat olive oil in a large dutch oven until hot, the add your stewing meat to the pot. Sear on each side until beginning to brown, about 2-3 minutes per side. When done, remove from the pot and set aside.
- Sauté The Veggies: Add the chopped carrots, onion, and beets to the same pot that the meat was cooking in. Sauté, stirring frequently, until beginning to soften, about 8 minutes.
- Toss in Aromatics & Spices: Once the vegetables are beginning to soften, add the tomato paste, garlic, thyme and salt/pepper to the pot and stir until well combined. Allow to cook for about 60 seconds, stirring the entire time to prevent burning.
- Deglaze The Pot: Now, pour in the balsamic vinegar, stirring well, before adding the beef broth. Using a wooden spoon, scrape up any bits that are stuck to the bottom of the pot, as these add a lot of flavor to the dish.
- The Meat And Potatoes: Toss in the seared meat and potatoes to the pot. Add a bay leaf, and stir the pot well.
- Low and Slow: Increase the heat and bring the stew to a boil before lowering and bringing the stew to a low simmer. Place the lid on and low simmer the stew for about 2 hours, occasionally stirring the contents.
- Thicken: Once the stew is about done, scoop 1/2 of a cup of the stew liquid into a small bowl. Add the flour to that bowl and whisk until fully combined with no clumps. Add the flour mixture back to the stew and mix it in well. Repeat this step until desired thickness is achieved.
- Serve: Taste prior to serving and add salt/pepper as needed. Top with chopped parsley and enjoy!
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I normally make a beef stew with turnips. I mistakenly picked up beets instead of turnips this time. But all in good fortune because I came upon this recipe and this stew is phenomenal!
I’m so happy that you accidentally got beets too! Thank you so much for the kind words, and I’m so glad that you enjoyed my recipe 🙂