Stovetop Beef Stew With Potatoes And Beets

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!

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!

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.

1. 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.
2. 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.
3. 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.
4. 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.
5. The Meat And Potatoes: Toss in the seared meat and potatoes to the pot. Add a bay leaf, and stir the pot well.
6. 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.
7. 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.
8. 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:

• While you can buy beets year round from your local grocery store, beets are in season from November through March/April. I recommend always trying to purchase produce in season to decrease your carbon footprint, support local farmers and receive better nutrition from fresher foods.

• This dish makes a wonderful and easy dinner party stew recipe. You can prepare the vegetables the night before, and you can allow it to simmer while you are entertaining your guests!

• Wondering what to make with stewing meat? This earthy take on a traditional beef stew is sure to get your taste buds excited! Since it takes about 2.5 hours to cook, it makes a wonderful Sunday supper meal.

More Classic Comfort Foods

Here are a few more comfort foods that you might enjoy!

• Ginger Sage Shrimp and Polenta Recipe With Brown Butter Pumpkin

• Gluten-Free Meatloaf

• Poblano Corn Chowder

• Pumpkin Clam Chowder

Did you make this no wine beef stew recipe? Rate it below and tag me in your creation on Instagram! @RecipeHippie