If you grew up thinking beef stew always needed tomatoes, this recipe might surprise you in the best way.
This beef stew without tomatoes is rich, savory, and deeply comforting, with tender chunks of beef, soft carrots, buttery potatoes, and a flavorful brown broth made with beef stock and Worcestershire sauce. It has all the cozy, slow-cooked goodness you want from a classic stew, but without any tomato flavor at all.
It’s the kind of meal that tastes like it simmered all day because, well, it did — and the result is absolutely worth it.µ
Why You’ll Love This Beef Stew
No tomatoes: Perfect for anyone who dislikes tomatoes or needs a tomato-free recipe.
Deep savory flavor: Beef broth and Worcestershire create a rich, classic stew base.
Hearty and filling: Loaded with beef, potatoes, carrots, and onions for a full meal in one bowl.
Easy ingredients: Made with simple staples you can find at any grocery store.
Great for make-ahead meals: It tastes even better the next day.
What Kind of Beef Should You Use?
The best cuts for stew are the tougher ones that become meltingly tender during long cooking.
Chuck roast is one of the best choices because it has enough marbling to stay flavorful and tender. Beef shoulder or bottom round also work well. If you’re buying packaged stew meat, try to choose pieces that are similar in size so they cook evenly.
Ingredients
For the Beef
- 2 pounds beef stew meat, cut into 1.5-inch cubes
- 1 cup all-purpose flour
- 1 teaspoon black pepper
For the Stew
- 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
- 1.5 cups frozen pearl onions
- 4 large carrots, cut into 1-inch pieces
- 1/2 cup Worcestershire sauce
- 32 ounces beef broth
- 6 medium potatoes, cut into chunks
Instructions
1. Coat the beef
Place the stew meat in a large bowl and toss it with the flour and black pepper until evenly coated.
This step helps the beef develop a nice crust during searing and also helps thicken the stew as it cooks.
2. Sear the beef
Heat a little oil in a large Dutch oven or heavy skillet over medium-high heat.
Working in batches, sear the beef on all sides until deeply browned. Do not overcrowd the pan, or the meat will steam instead of browning.
Transfer the browned beef to a slow cooker.
3. Add the broth and seasonings
Pour the beef broth and Worcestershire sauce into the slow cooker with the beef.
Add the thyme and stir gently to combine.
4. Add the carrots and onions
Add the carrots and pearl onions to the slow cooker.
Cover and cook on:
- Low for 5 to 6 hours, or
- High for 2 to 3 hours
This gives the beef time to become tender and lets the broth develop that deep, savory flavor.
5. Add the potatoes
Once the beef has had time to soften, add the potatoes.
Continue cooking on:
- Low for 1 to 2 more hours, or
- High for 1 more hour
The stew is ready when the potatoes are fork-tender and the beef is very tender.
6. Taste and serve
Taste the stew and adjust seasoning if needed before serving hot.
Tips for the Best Beef Stew
Brown the meat well: This is where a lot of the stew’s flavor comes from.
Do not crowd the pan: Sear in batches for the best crust.
Add potatoes later: This keeps them from turning too soft or falling apart.
Cook low and slow: Tough cuts of beef need time to break down and become tender.
Let it sit if you can: Beef stew tastes even better after the flavors have had more time to meld.
Easy Substitutions
Stew meat: Chuck roast, beef shoulder, or bottom round all work well.
Pearl onions: Use chopped yellow or white onion if needed.
Potatoes: Yukon Gold, russet, or red potatoes are all fine.
Thyme: Rosemary or Italian seasoning can be used instead.
Beef broth: Chicken or vegetable broth can work in a pinch, though the flavor will be lighter.
What to Serve With Beef Stew
This stew is hearty enough on its own, but it pairs especially well with:
- crusty bread
- buttermilk biscuits
- cornbread
- a simple green salad
- mashed potatoes for an extra comforting dinner
Storage and Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 3 months.
To reheat: Warm gently on the stove over medium-low heat, or microwave individual portions. Add a splash of broth if it thickens too much.
Frequently Asked Questions
Can I make this on the stovetop instead of in a slow cooker?
Yes. Simmer it gently in a Dutch oven for about 2 to 3 hours, adding the potatoes later so they do not overcook.
Do I really not need tomatoes?
No tomatoes needed. The broth and Worcestershire provide plenty of rich flavor.
Can I make this ahead of time?
Absolutely. It often tastes even better the next day.
How do I thicken the stew?
The flour coating on the beef helps thicken it naturally, but you can also let it simmer uncovered a bit longer if needed.
Beef Stew Without Tomatoes Recipe
Prep Time: 20 minutes
Cook Time: 6 to 8 hours
Total Time: 6 hours 20 minutes to 8 hours 20 minutes
Servings: 4
Ingredients
For coating the meat
- 1 cup all-purpose flour
- 1 teaspoon black pepper
For the stew
- 1 tablespoon fresh thyme, or 1 teaspoon dried
- 1.5 cups frozen pearl onions
- 2 pounds beef stew meat, cut into cubes
- 4 large carrots, cut into 1-inch pieces
- 1/2 cup Worcestershire sauce
- 32 ounces beef broth
- 6 medium potatoes, cut into chunks
Instructions
- Toss the beef stew meat with the flour and black pepper until well coated.
- Heat oil in a large skillet or Dutch oven over medium-high heat and sear the beef in batches until browned on all sides.
- Transfer the beef to a slow cooker.
- Add the beef broth, Worcestershire sauce, and thyme. Stir gently.
- Add the carrots and pearl onions. Cover and cook on low for 5 to 6 hours, or high for 2 to 3 hours.
- Add the potatoes and continue cooking on low for 1 to 2 more hours, or high for 1 more hour, until the potatoes are tender and the beef is very soft.
- Taste, adjust seasoning if needed, and serve hot.