Dairy Free Easy Beef Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

This hearty stew builds deep flavor from a proper sear on beef chuck, then layers in sweet onion, garlic, and tomato paste for a rich, savory base. A splash of red wine gets reduced right in the pot, scraping up all those browned bits before beef broth, Worcestershire, thyme, and bay leaves turn it into a deeply flavorful braise. Yukon Gold potatoes, carrots, and celery simmer right in that broth until fork-tender, soaking up every bit of the savory liquid alongside the beef. The low-and-slow simmer is what makes this work — plenty of time for the chuck to break down into tender, shreddable bites without needing anything extra to carry the richness. Finished with a scatter of fresh parsley, it's a comforting, one-pot dinner that ladles up thick and satisfying. This is a great option to add to a dairy free dinner rotation, especially on a cold night when you want something slow-cooked and deeply savory.

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Ingredients

6 servings

2 lbs beef chuck roast, cut into 1 ½-inch cubes
1 tsp salt
½ tsp black pepper
3 tbsp all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tbsp olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine (such as cabernet sauvignon or merlot)
3 cups low-sodium beef broth
1 tbsp worcestershire sauce
1 tsp dried thyme
2 bay leaves
1 lb yukon gold potatoes, cut into 1-inch chunks
3 medium carrots, peeled and cut into 1-inch pieces
2 stalks celery, sliced into ½-inch pieces

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels, then season all over with the salt and pepper. Sprinkle the flour over the beef and toss to coat evenly.
2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the beef in a single layer — work in two batches to avoid crowding — and sear undisturbed for 3–4 minutes per side until a deep brown crust forms. Transfer the seared beef to a plate and set aside.

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