Beef Stew Recipe Without Wine

I love, love, love beef stew. It reminds me of growing up in cold hometown and of my dad! He made the best beef stew. This is a good recipe, but for me, it doesn’t compare to his! This Beef Stew Recipe Without Wine is classic, but I adapted it slightly and I also share how to cook beef stew in a Dutch oven, and in a slow cooker.

Ingredients

• 2 tablespoons all-purpose flour
• 12 ounces beef stew meat, cut into 3/4-inch cubes
• 2 tablespoons cooking oil
• 3 cups vegetable juice (2 cups for slow cooker)
• 1 cup water
• 1 medium onion, cut into thin wedges
• 1 tablespoon Worcestershire sauce
• 1-1/2 teaspoons instant beef bouillon granules
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon dried marjoram, crushed
• 1/4 teaspoon black pepper
• 1 bay leaf
• 3 cups cubed potato (about 3 medium)
• 1 cup frozen whole kernel corn
• 1 cup sliced carrot (2 medium)
• optional: cornstarch and cooking liquid to thicken the stew if you like it thick.

You can also add green beans, peas, and celery.

Directions

Makes 5 servings (about 7 cups)

1. Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat.
2. In a Dutch oven (or a large saucepan) brown the meat in hot oil and drain fat. Stir in vegetable juice, water, onion, Worcestershire sauce, bouillon granules, oregano, marjoram, pepper, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 60 to 75 min (1 hr or 1 1/4 hour) or until meat is almost tender.
3. Stir in potato, corn, and carrot. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf.

Beef Stew in Slow-cooker

1. Prepare and brown meat as above.
2. In a 3 1/2- or 4-quart slow cooker layer meat, onion, potatoes, corn, and carrot.
3. Combine 2 cups vegetable juice with water, bouillon granules, oregano, marjoram, pepper, and bay leaf. Add Worcestershire sauce and mix well. Pour the mixture in the slow cooker.
4. Cover and cook on a low-heat setting for 10 to 12 hours or on a high-heat setting for 5 to 6 hours or until meat and vegetables are tender.