Can I Use Beer or Wine in a Beef Stew?
This Beef Stew Recipe without wine is hearty and delicious, not needing the improver of the red vino. Perfect for those avoiding sulfites and histamine, this brings all the traditional flavor of stew without alcohol!
Although some people with migraine discover they can eventually reintroduce ruddy wine back into their diet, overall it's a very common trigger. And cooking or reducing wine doesn't eliminate sulfites, in fact it concentrates them to a much smaller area, making them even more potent per serving. You lot'd besides be surprised by how much alcohol does not really "cook off".
Y'all'll honey this beef stew recipe considering:
- Information technology doesn't contain red wine, sulfites, and is low histamine.
- Information technology's easy to make in one pot.
- This recipe is gluten free and dairy complimentary.
- It'due south perfect for meal prepping considering it freezes and stores well. The season only improves with fourth dimension!
Ingredients
Beef Chuck Roast - Believe it or not, pre-packaged stew meat isn't the best selection for beef stew! This is because it'southward usually a combination of scraps from the butcher, and non one similar cut of meat. Chuck roast is my favorite cutting for pot roast, and the same affair happens here where the tough fibers break downward over a long cooking fourth dimension and go more tender. If you find a great deal on stew meat, scroll down and I'll requite you some tips for using that instead.
Carrots, Celery, Garlic and Shallots - To make life a bit easier, I like to use pre-washed and peeled vegetables. Sometimes that means using baby carrots instead of whole. Shallots add such a lovely and light onion flavor to this beefiness stew, and garlic really rounds out the flavors.
Potatoes - Yukon gold are the all-time for this beef stew recipe - no need to skin them!
Flour - I used all purpose flour for this recipe, which helps to thicken the liquid as information technology cooks. For gluten free, you lot can substitute cornstarch, arrowroot flour (whisked with broth till smooth), or gluten free all purpose flour.
Butter or Oil - Butter adds a lovely depth of season, but I've also used olive oil for a dairy free version. Both are awesome.
Herbs - For this recipe I used fresh rosemary, stale thyme and bay leaves because that'southward what I had on hand. Yous can use all fresh or all dried, just note that dried herbs are much stronger than fresh.
Broth - Getting a good goop is super important. From a sense of taste perspective, beef broth is the all-time to use and I would recommend Butcher's Beef Bone Goop. From a migraine nutrition perspective, os goop is higher in tyramine and histamine and information technology's difficult to notice an MSG-gratuitous beef broth. If you're sensitive, I recommend a vegetable broth. I've made this with both types and it's delicious either fashion. I personally like to make my own goop using my cookbook recipe, or get Trader Joe's Hearty Vegetable Broth.
How to Brand a Wine-Free Beef Stew
- Choose a deep and heavy pot, like a dutch oven. I used my 7qt Le Creuset for this stew. Add together two tablespoons of butter or olive oil to the pot over medium high heat. Sprinkle with salt and pepper, and sear beef roast chunks till dark brown on most sides, making sure the pieces aren't touching. You may need to do this in ii batches depending on the side of your pan. If you lot oversupply the meat, it volition steam and not brownish. Once finished, remove the meat and set aside.
- Don't drain whatsoever leftover liquid. Add the shallots, carrots, and celery to the pan, stirring occasionally for about three minutes or until softened. Add the minced garlic and stir to combine, another minute.
- Mix in potatoes and flour till all vegetables are coated.
- Add the broth, scraping upwardly any browned $.25 that should release from the pan. And then sprinkle in the thyme, rosemary, and bay leaves. Bring to a eddy and then reduce to a simmer. Cover and cook for at least 1-1.5 hours until the beefiness is tender.
- Gustation and adjust any seasonings. The flavors will intensify the longer y'all let the stew sit down. Often I think information technology'due south best to melt the day before and serve the next day.
Storage and Freezing
This pot roast recipe stores really well and freezes well. Typically if I prep it a twenty-four hours before, I just store information technology in the dutch oven in the fridge. That way yous can reheat information technology on the stove easily without actress dishes. This pot roast will last 3-v days in the fridge.
For freezing, I recommend filling a large ziplock purse and laying apartment. That fashion you can stack numberless and store them efficiently in the freezer. This is also a perfect gift for friends with a new baby, a family dealing with hardship, or anyone who could use a homemade meal.
To reheat - defrost in the refrigerator overnight, or place in warm water for almost thirty minutes. Then cascade the stew into a large pot and reheat over medium until warm.
Frequently Asked Questions
How can I brand beef stew without wine more flavorful?
For a flavorful beef stew information technology'southward of import to starting time with good meat and a expert broth or stock, since that's a huge base of operations of your dish. Making sure you have quality beefiness chuck that'due south well-marbled will add together a agglomeration of flavor that you won't be getting from ruddy wine. Besides searing the meat before yous brainstorm is a very of import step to add together more flavor.
What are some other substitutes besides beef goop?
Instead of beefiness broth, yous could employ a really skillful vegetable broth or a combination of a few things. I've tried this recipe before with vegetable broth and ½ cup tart cherry juice, which gives the color of red wine and some of the tanginess without the alcohol. I've likewise added ¼ cup of coconut aminos to the recipe for a little sweetness and depth.
Tin I still add together red wine if I remove the sulfites?
If you want, you tin use a PureWine Phoenix or a Wine Wand to remove the sulfites and histamines before you start cooking. In that instance, I would replace ½ of the broth with blood-red vino.
Hearty Soup Recipes
For more cozy fall soups like this vino complimentary stew, cheque out these posts. And for another classic dish without wine, check out my Wine-free Chicken Marsala.
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Autumn Squash Soup (Instant Pot)
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Crustless Chicken Pot Pie
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Boursin Broccoli Soup
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Hearty Sweet Potato Kale Soup
If you make any of my recipes, don't forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please get out a review beneath!
- 2.75 pounds boneless beefiness chuck roast cut into bite sized pieces
- splash of olive oil
- ii tablespoons butter or olive oil
- 2 large shallots, chopped
- ii celery stalks, chopped
- 3 carrots, peeled and chopped
- iii garlic cloves, minced
- three yukon aureate potatoes, cut into 1" pieces
- 2 tablespoons flour
- 2 sprigs fresh rosemary
- ½ teaspoon dried thyme
- two bay leaves
- 5 cups low sodium beefiness or vegetable broth
- kosher salt and pepper
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In a large dutch oven, splash a chip of olive oil and plow to medium high heat. Season beef with kosher salt and blackness pepper. Add chopped beef chuck roast in batches, leaving enough space so it browns and doesn't steam. Brown on all sides, about 5-half-dozen minutes total. Repeat with any leftover meat.
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Remove the meat and leave the drippings. Add together ii tablespoons butter or olive oil to the dutch oven along with shallots, celery, and carrots. Stir occasionally over medium estrus until softened, about three minutes. Add garlic and mix into the vegetables. Then add together the potatoes and beefiness. Stir in flour with a wood spoon until fully mixed in, coating all the beef and vegetables.
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Stir in rosemary, thyme, bay leaves, ½ teaspoon kosher salt, and finally all the goop (or any other liquid additions you're using). Bring everything to a boil over high estrus and reduce oestrus to low. Cover and cook on depression estrus (or plenty for a low simmer) for about 1.five hours or until the beef is tender and flavors have combined. Taste and arrange whatever seasonings. Remove bay leaves and rosemary stalks earlier serving.
- For beefiness broth, I recommend Butcher's Bone Broth. For vegetable broth I recommend Trader Joe's Hearty Vegetable or the recipe from my cookbook.
- If using vegetable goop, I recommend adding ¼ loving cup of coconut aminos when calculation the broth for a greater depth of flavor. Tart ruddy juice tin can also be used as a "cerise vino" replacement. See post for more details.
- For gluten free, apply all purpose GF flour or cornstarch.
- This tin likewise be fabricated in the oven (in a covered dutch oven) at 325 degrees F for roughly 2 hours.
Calories: 460 kcal | Carbohydrates: 10 thousand | Protein: 42 m | Fat: 29 g | Saturated Fat: 11 k | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 16 k | Trans Fatty: 1 chiliad | Cholesterol: 143 mg | Sodium: 202 mg | Potassium: 860 mg | Fiber: 2 g | Carbohydrate: 3 m | Vitamin A: 5188 IU | Vitamin C: 3 mg | Calcium: 59 mg | Atomic number 26: five mg
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