Can I make beef stew without wine?

Yes — substitute the wine with more beef broth and add 1–2 tsp brown sugar for depth.

How do I make beef stew thicker?

Simmer uncovered during the final cooking stage, or mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in 10 minutes before serving.

Can I freeze beef stew?

Absolutely. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

Beef Stew – The Best Comfort Food You’ll Ever Make 2025

Name: Beef Stew
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2.4 lb (1.2 kg) chuck beef, cut into 1.5″ cubes; 1 tsp salt; 1 tsp pepper; 3 tbsp olive oil, divided; 1 large onion, sliced; 4 garlic cloves, minced; 3 carrots, cut into 1″ pieces; 2 celery stalks, cut into 1″ pieces; 1/3 cup (50g) all-purpose flour; 3 cups (750ml) beef broth, salt reduced; 2 cups (500ml) dry red wine; 2 tsp Worcestershire sauce; 2 tbsp tomato paste; 2 bay leaves; 4 sprigs fresh thyme; 14 oz (400g) baby potatoes, halved

Beef Stew

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A rich and hearty beef stew made with tender chuck beef, vegetables, and a savory gravy. Perfect for stovetop, slow cooker, or Instant Pot, this recipe delivers comforting flavors that improve even more the next day.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Halal

Ingredients

2.4 lb (1.2 kg) chuck beef, cut into 1.5″ cubes
1 tsp salt
1 tsp pepper
3 tbsp olive oil, divided
1 large onion, sliced
4 garlic cloves, minced
3 carrots, cut into 1″ pieces
2 celery stalks, cut into 1″ pieces
1/3 cup (50g) all-purpose flour
3 cups (750ml) beef broth, salt reduced
2 cups (500ml) dry red wine
2 tsp Worcestershire sauce
2 tbsp tomato paste
2 bay leaves
4 sprigs fresh thyme
14 oz (400g) baby potatoes, halved

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Instructions

Season beef with salt and pepper. Heat 1½ tbsp oil in a large pot over high heat until hot. Brown beef in batches and set aside.
Lower heat to medium-high. Add remaining oil, onion, and garlic; sauté until softened. Add carrot and celery; stir for 1 minute.
Sprinkle flour over vegetables, stirring to coat. Add beef broth, wine, Worcestershire sauce, and tomato paste; stir to combine.
Return beef with juices to the pot. Add bay leaves, thyme, and potatoes. Ensure liquid nearly covers contents.
Bring to a gentle simmer. Cover and cook for 1 hour 45 minutes, or until beef is tender.
Remove lid and simmer for another 30 minutes to thicken sauce.
Season to taste with salt and pepper. Serve hot with mashed potatoes, bread, or desired sides.

Notes

For a wine-free version, replace wine with extra broth and 1–2 tsp brown sugar.
Stew tastes better the next day after flavors develop.
Suitable for freezing up to 3 months.
Thicken sauce by simmering uncovered or adding a cornstarch slurry toward the end.
Use chuck roast, brisket, or short rib for best results.

Find it online: https://recipeshots.com/beef-stew-delicious-recipe-2025/