Best 5 No Potato Beef Stew Recipes

Are you looking for a hearty and comforting stew that's packed with flavor but doesn't include potatoes? Look no further! This article has got you covered with a collection of the best no-potato beef stew recipes that will tantalize your taste buds. From classic stews to modern twists, these recipes use a variety of vegetables and herbs to create a rich and flavorful broth that pairs perfectly with tender beef. Whether you prefer a traditional beef stew or something more adventurous, you'll find the perfect recipe here to satisfy your cravings.

Here are our top 5 tried and tested recipes!

KATHY'S NO POTATO BEEF STEW

Kathy's No Potato Beef Stew image

This is a recipe I concocted when I was trying to cut down on my carb intake. I don't watch my carbs as closely anymore, but I don't add the taters either. With all the other veggies and flavors mingled together, you'll never miss them! Update 11/14/12: Many slow cookers run differently, so judge the length and temp accordingly.

Provided by DuChick

Categories Stew

Time 8h30m

Yield 4-5 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lean stewing beef (seasoned and broiled til lighlty browned)
1/2 onion, chopped
1 -2 stalk celery, chopped
1/2 butternut squash, chopped into small pieces
2 turnips, chopped
1/2 lb fresh green beans, cut into thirds
1/2 lb baby carrots, sliced lengthwise
1 cup frozen peas
1 (28 ounce) can crushed tomatoes
1 (1 1/4 ounce) envelope dry onion soup mix
2 tablespoons Worcestershire sauce
2 bay leaves
1/2 cup pearl barley

Steps:

Mix all of the above ingredients into a large crock pot.
Cook on high for 4-5 hours or low for 8 hours.
Remove bay leaves before serving.

NO POTATO BEEF STEW

No Potato Beef Stew image

Make and share this No Potato Beef Stew recipe from Food.com.

Provided by Leon in Michigan

Categories Stew

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 lb stew beef chunk
1 cup green beans, cut into 1 inch pieces
1 medium carrot, sliced
1 (15 1/2 lb) can great northern beans
1/2 lb raw mushrooms
2 stalks celery, cut into 1 inch pieces
1 small onion
1 beef bouillon cube

Steps:

Braise beef until almost tender. Add liquid from beans together with the boullion cube celery and carrot. Simmer until tender.
Put in green beans and simmer for three minutes, add northern beans and mushrooms. Cook two more minutes, and serve.

Nutrition Facts : Calories 4678.9, Fat 59.8, SaturatedFat 22.7, Cholesterol 152.1, Sodium 564.1, Carbohydrate 736.1, Fiber 244.1, Sugar 6.6, Protein 331.6

NO POTATO BEEF STEW RECIPE

No Potato Beef Stew Recipe image

Provided by á-6416

Number Of Ingredients 12

Ingredients

1 lb beef stew
1 chopped onion
1/2 can tomato paste
2 cloves minced garlic
2 tsp dried thyme
2 med carrots, chopped
3 celery stalks diced
2 bay leaves
2 tsp dried parsley
2 Tbs apple cider vinegar
3 cups green beans
1 cup beef broth

Steps:

Put in slow cooker 6-8hr on low.

OVEN BEEF AND POTATO STEW

Oven Beef and Potato Stew image

I decided to use this very good base recipe and add something to it. Great cold weather dinner with a loaf of crusty bread and a glass of red wine.

Provided by Stan

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h35m

Yield 4

Number Of Ingredients 18

Ingredients

2 tablespoons all-purpose flour
¾ teaspoon salt
⅛ teaspoon ground black pepper
¾ pound boneless beef chuck, cut into 1-inch cubes
1 tablespoon vegetable oil
½ cup red wine
1 ¼ cups water
1 (10.75 ounce) can condensed tomato soup
2 potatoes, peeled and diced
1 (7 ounce) can whole kernel corn, drained
¾ cup chopped onion
1 (4.66 ounce) container beef stock concentrate (such as Knorr(r) Homestyle Stock
1 (4.5 ounce) can mushroom stems and pieces, drained
2 carrots, cut into 1-inch pieces
2 stalks celery, coarsely chopped
1 (.4 ounce) packet dry vegetable soup mix (such as Knorr®)
¼ teaspoon dried basil
1 ½ cups beef stock, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.

Nutrition Facts : Calories 469.3 calories, Carbohydrate 56.4 g, Cholesterol 40.2 mg, Fat 17.3 g, Fiber 6.5 g, Protein 18.2 g, SaturatedFat 4.9 g, Sodium 3918.8 mg, Sugar 12.8 g

BEEF STEW WITH POTATOES

Beef Stew with Potatoes image

This beef stew with potatoes is quick, easy, and delicious...can't get better than that!

Provided by nanowmoudi1

Categories Soups, Stews and Chili Recipes Stews Beef

Time 50m

Yield 4

Number Of Ingredients 14

Ingredients

1 pound boneless beef chuck roast, cut into 1-inch cubes
1 pinch salt and ground black pepper to taste
1 pinch paprika, or more to taste
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 tablespoon salted butter
1 large onion, cut into chunks
5 cloves garlic, cut into small pieces
2 seeds whole cardamom seeds
1 large bay leaf
1 large tomato, cut into chunks
1 cup beef stock
1 cup sunflower oil
2 large potatoes, cut into 1-inch cubes

Steps:

Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

Nutrition Facts : Calories 501.3 calories, Carbohydrate 42.8 g, Cholesterol 59.1 mg, Fat 28.5 g, Fiber 5.7 g, Protein 19.4 g, SaturatedFat 8.7 g, Sodium 128.6 mg, Sugar 5 g

Tips:

Use high-quality beef: Opt for a chuck roast or stewing beef that has good marbling. This will ensure that your stew is tender and flavorful.
Brown the beef before stewing: Browning the beef adds flavor and helps to develop a rich, brown gravy.
Use a variety of vegetables: This will add flavor, texture, and nutrients to your stew. Some good options include carrots, celery, onions, potatoes, and turnips.
Add some herbs and spices: This will help to enhance the flavor of your stew. Some good options include thyme, rosemary, bay leaves, garlic, and pepper.
Simmer the stew for at least 1 hour: This will allow the flavors to meld and the beef to become tender.
Serve the stew with crusty bread or mashed potatoes: This will help to soak up the delicious gravy.

Conclusion:

No-potato beef stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying no-potato beef stew that the whole family will enjoy.