Revolutionize your beef stew: a guide to culinary delights minus the veggies

Indulge in the comforting flavors of a classic beef stew without the addition of vegetables. This delectable dish, brimming with tender beef and a rich, savory broth, is perfect for chilly evenings or hearty meals. Follow our step-by-step guide to master the art of crafting this vegetable-free culinary masterpiece.

Gathering Your Ingredients

To create your vegetable-free beef stew, you will need the following ingredients:

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup red wine (optional)
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and black pepper to taste

Searing the Beef

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the beef cubes and sear until browned on all sides.
3. Remove the beef from the pot and set aside.

Sautéing the Onion and Garlic

1. Add the chopped onion to the pot and sauté until softened and translucent.
2. Stir in the minced garlic and cook for an additional minute until fragrant.

Adding Tomato Paste and Red Wine (Optional)

1. Stir in the tomato paste and cook for a minute to enhance its flavor.
2. If desired, add 1/2 cup of red wine and let it simmer for a few minutes to reduce.

Creating the Broth

1. Pour in the beef broth and add the Worcestershire sauce, dried thyme, and oregano.
2. Season with salt and black pepper to taste.

Simmering the Stew

1. Bring the broth to a boil, then reduce heat and simmer for 1-2 hours, or until the beef is tender.
3. If the stew becomes too thick, add more beef broth as needed.

Finishing Touches

1. Add the seared beef back to the pot and stir to combine.
2. Simmer for an additional 30 minutes to allow the flavors to meld.
3. Taste and adjust seasonings as desired.

Serving Your Vegetable-Free Beef Stew

Serve your vegetable-free beef stew piping hot with a side of crusty bread or mashed potatoes. Enjoy the rich, satisfying flavors of this classic dish without the added vegetables.

Tips for Success

• For a richer flavor, use a combination of beef broth and red wine.
• If you don’t have red wine, you can substitute an equal amount of beef broth.
• Add a bay leaf to the broth for an extra layer of depth.
• If you want a thicker stew, add 1 tablespoon of cornstarch to 1/4 cup of cold water and stir until dissolved. Bring the stew to a simmer and add the cornstarch mixture while stirring constantly.
• Leftover stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Variations

• Add Mushrooms: Sauté 1 cup of sliced mushrooms along with the onion and garlic.
• Use Different Herbs: Experiment with different herbs such as rosemary, sage, or marjoram.
• Add a Touch of Heat: Stir in 1/4 teaspoon of crushed red pepper flakes for a subtle spicy kick.
• Make it a Slow Cooker Meal: Place all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Answers to Your Most Common Questions

Q: Can I use other types of meat besides beef?
A: Yes, you can use lamb, pork, or venison instead of beef.

Q: What can I substitute for red wine?
A: You can use beef broth, chicken broth, or even a mixture of both.

Q: How do I thicken the stew without cornstarch?
A: You can puree a small portion of the stew and add it back to the pot while stirring.

Q: Can I add vegetables to the stew later?
A: Yes, you can add vegetables such as carrots, celery, or potatoes after the stew has simmered for about 30 minutes.

Q: How long can I store the stew?
A: Leftover stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.