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two bowls of dutch oven beef soup without wine and a dutch oven in the background

Dutch Oven Beef Stew without Wine

This hearty beef stew has slow cooked flavor, tender vegetables and beef minus the red wine.
Course Main Course
Prep Time 15 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 25 minutes
Servings 6 people
Calories 435kcal
Author Rachel Ballard


  • 2 pounds chuck roast stew meat also works
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons avocado oil
  • 15 ounces diced tomatoes with the juice
  • 2 cups beef broth see note
  • 3/4 cup onion diced
  • 2 bay leaves
  • 3 carrots peeled and sliced 1/2" thick
  • 3 celery ribs sliced 1/2" thick
  • 2 medium potatoes peeled and diced into 1/2" cubes
  • 4 1/2 teaspoons Worcestershire sauce
  • 2 teaspoons dried thyme
  • 2 teaspoons dried basil
  • 5 tablespoons cold water
  • 5 tablespoons flour gluten free or all purpose


  • Cube the chuck roast or stew meat in to 1" pieces. Trim away any big pieces of connective tissue or fat, then season with salt and pepper. Toss to cover the meat well. Set aside.
  • Add avocado oil to a 5 quart dutch oven and heat over medium high until the oil shimmers; 1 to 3 minutes. Just watch your oil. All dutch ovens are different. Add the meat in a single layer and sear on one side without turning the meat. 2 to 3 minutes, then turn the meat to brown all sides. If all your meat doesn't fit, take out the first half, put it on a plate and sear the second half. Then return all the meat to the pot.
  • Add the tomatoes, beef broth and onion. Cover and simmer on low 1 hour.
  • After 1 hour, add the bay leaves, celery, carrots, potatoes, Worcestershire sauce, thyme, and basil. Simmer covered until the vegetables are soft and the meat is fork tender--another 30 to 45 minutes.
  • Mix the flour and water together in a small bowl or cup. It will be thick. Add one tablespoon at a time to your simmering soup, stir and wait a minute or two. I like to add it slowly to control how thick the sauce becomes. You can add all of the flour and water mixture, or a bit less. I find 5 tablespoons to be about right though.
  • Serve warm with crusty bread, cornbread, or rolls.


Note: Beef broths vary widely in how much sodium they have. Using a powdered beef bouillon can ruin your soup very quickly. You may choose to omit the salt from the beginning of the recipe and wait until after the first one hour simmer to season the stew. I have linked my preferred brands of beef broth that I know work and of course, homemade is always best if you have it. 


Serving: 1cup | Calories: 435kcal | Carbohydrates: 26g | Protein: 33g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 982mg | Potassium: 1166mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5230IU | Vitamin C: 25mg | Calcium: 98mg | Iron: 6mg