This Beef Stew No Wine in a Crock Pot is the ultimate comfort food, packed with tender beef, vegetables, and aromatic herbs, all simmered to perfection in a slow cooker. Made with gluten-free ingredients, this hearty stew is ideal for family dinners, busy weeknights, or meal prep. The rich, savory flavors from the beef broth, potatoes, carrots, and celery create a satisfying, flavorful dish that everyone will love. This recipe is easy to prepare, with minimal hands-on time, making it a perfect choice for those looking for a simple, delicious, and hearty stew without wine.

Ingredients
Beef Stew:
- 1.5 pounds beef stew meat
- 2 tablespoons garlic olive oil
- 1 onion, thinly sliced
- 2 tablespoons gluten-free 1:1 flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon oregano
- 1 teaspoon rosemary
- ½ teaspoon thyme
- ½ teaspoon black pepper
- 2 large potatoes, cubed
- 6 oz baby carrots
- 1 cup celery, diced
- 1 medium zucchini, diced
- 1 cup frozen corn (or mixed vegetables)
- 4 cups beef broth
- 1 tablespoon vegetable paste
- 3 tablespoons Worcestershire sauce
Slurry:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Prep the vegetables: Begin by prepping all the vegetables, chopping them into appropriate sizes for the stew.
- Combine seasonings: In a small bowl, mix together the garlic powder, salt, paprika, oregano, rosemary, thyme, and black pepper.
- Prepare the beef: Coat the beef stew meat in ½ of the seasoning mixture and the gluten-free flour. Ensure the meat is evenly coated.
- Brown the beef: Heat the garlic olive oil in a skillet over medium-high heat. Once the oil is hot, add the beef in batches, browning the meat for about 2 minutes on each side. Remove the beef from the skillet and set aside.
- Sauté the onion: Add the thinly sliced onion to the skillet, coating it with the remaining seasoning mixture. Sauté for 2 minutes, allowing the onions to soften and absorb the flavors.
- Transfer to the crockpot: Add the browned beef and sautéed onions (with any juices from the skillet) into the bottom of your slow cooker.
- Add the vegetables and broth: Add the potatoes, carrots, celery, frozen corn (or mixed veggies), Worcestershire sauce, vegetable paste, and beef broth to the crockpot. Stir to combine.
- Cook the stew: Cover the crockpot and cook on high for 3-4 hours or low for 6-7 hours.
- Add zucchini: About 30 minutes before the stew is done, stir in the diced zucchini.
- Thicken the stew: Once the stew is done cooking, combine the cornstarch and cold water to make a slurry. Gradually stir the slurry into the stew until the sauce reaches your desired thickness. Let the stew simmer for 10 more minutes to allow the sauce to thicken and absorb the flavors.
- Serve and enjoy: Once the stew has thickened and all the vegetables are tender, it’s ready to serve.
Why You’ll Love This Recipe
This Beef Stew No Wine in a Crock Pot is a hearty, flavorful dish that’s perfect for a cozy meal. Packed with tender beef, fresh vegetables, and aromatic herbs, it’s a comforting dinner that practically makes itself. The beauty of this recipe is that it’s simple, made with easy-to-find ingredients, and cooks slowly to develop rich flavors. Plus, it’s a gluten-free dish that the whole family can enjoy. Whether you’re cooking for a crowd or just for yourself, this slow-cooker stew is a perfect choice.
Tips
- Beef choice: Use a good quality beef stew meat, preferably with a little marbling to ensure the stew is tender and flavorful.
- Thickening the stew: If you prefer a thicker sauce, feel free to add more slurry in small amounts until you achieve the desired consistency.
- Adjust seasoning: Taste the stew before serving and adjust seasoning, adding salt, pepper, or herbs as necessary.
- Sauté for more flavor: Browning the beef and sautéing the onions adds a deep, rich flavor to the stew, so don’t skip these steps!
Variations and Substitutions
- Vegetables: Feel free to swap out the potatoes, carrots, or zucchini for other root vegetables, such as parsnips or turnips. You can also add other veggies like green beans or peas.
- Beef broth substitute: If you don’t have beef broth, you can use chicken broth or vegetable broth as a substitute.
- Gluten-free flour: If you don’t need a gluten-free version, regular all-purpose flour will work just fine for thickening the stew.
- Herb substitutions: If you don’t have the exact herbs listed, you can substitute with Italian seasoning or herbes de Provence for a similar flavor profile.
FAQs
Can I make this stew ahead of time?
Yes! This stew actually tastes even better the next day as the flavors continue to meld. You can store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Can I use a different meat?
You can substitute the beef with other meats like chicken thighs or pork shoulder, but cooking times may vary depending on the type of meat.
How do I store and reheat leftovers?
Store the stew in the refrigerator for up to 4 days or freeze it for up to 3 months. To reheat, simply warm on the stove or in the microwave until heated through.
Serving Suggestions
- Serve with crusty bread: Pair this rich beef stew with a slice of warm, crusty bread to soak up all the delicious broth.
- Side salad: A light green salad with a tangy vinaigrette balances out the richness of the stew.
- Mashed potatoes: For extra comfort, serve the stew over a bed of creamy mashed potatoes for a filling, hearty meal.
- Rice: Alternatively, serve the stew with a side of steamed rice to complete your meal.
This crockpot beef stew is perfect for cozy dinners, holiday meals, or a satisfying weeknight meal!
Beef Stew No Wine in a Crock Pot
6
servings10
minutes6
hoursIngredients
Beef Stew:
1.5 pounds beef stew meat
2 tablespoons garlic olive oil
1 onion, thinly sliced
2 tablespoons gluten-free 1:1 flour
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon paprika
½ teaspoon oregano
1 teaspoon rosemary
½ teaspoon thyme
½ teaspoon black pepper
2 large potatoes, cubed
6 oz baby carrots
1 cup celery, diced
1 medium zucchini, diced
1 cup frozen corn (or mixed vegetables)
4 cups beef broth
1 tablespoon vegetable paste
3 tablespoons Worcestershire sauce
Slurry:
2 tablespoons cornstarch
2 tablespoons cold water
Directions
- Prep the vegetables: Begin by prepping all the vegetables, chopping them into appropriate sizes for the stew.
- Combine seasonings: In a small bowl, mix together the garlic powder, salt, paprika, oregano, rosemary, thyme, and black pepper.
- Prepare the beef: Coat the beef stew meat in ½ of the seasoning mixture and the gluten-free flour. Ensure the meat is evenly coated.
- Brown the beef: Heat the garlic olive oil in a skillet over medium-high heat. Once the oil is hot, add the beef in batches, browning the meat for about 2 minutes on each side. Remove the beef from the skillet and set aside.
- Sauté the onion: Add the thinly sliced onion to the skillet, coating it with the remaining seasoning mixture. Sauté for 2 minutes, allowing the onions to soften and absorb the flavors.
- Transfer to the crockpot: Add the browned beef and sautéed onions (with any juices from the skillet) into the bottom of your slow cooker.
- Add the vegetables and broth: Add the potatoes, carrots, celery, frozen corn (or mixed veggies), Worcestershire sauce, vegetable paste, and beef broth to the crockpot. Stir to combine.
- Cook the stew: Cover the crockpot and cook on high for 3-4 hours or low for 6-7 hours.
- Add zucchini: About 30 minutes before the stew is done, stir in the diced zucchini.
- Thicken the stew: Once the stew is done cooking, combine the cornstarch and cold water to make a slurry. Gradually stir the slurry into the stew until the sauce reaches your desired thickness. Let the stew simmer for 10 more minutes to allow the sauce to thicken and absorb the flavors.
- Serve and enjoy: Once the stew has thickened and all the vegetables are tender, it’s ready to serve.
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