Hellobee Boards

You can get out as much of the liquid as possible and put it in a pot on the stove to cook down. Maybe try adding some corn starch to thicken too?

ETA: littlebug's idea is better, go with that

I actually like cooking it down better because you get more of a natural and intense flavour. Sometimes i'll take the meat/veggies out and thicken the liquid by bringing it to a boil. If you don't want it to be too salty, i'd go with the roux! Both ideas are great.

Agree re: making a roux.

I would just make a roux though (not a white sauce/bechamel, which is what's described above) and use that to thicken. So, take a 2:1 ratio of flour to butter (2 tbsp flour to 1 tbsp butter), melt the butter in a large pot/Dutch oven and then add the flour and whisk. You want to cook it for a few minutes, as you don't want there to be a raw flour flavour or any lumps. Once you've done that, add your stew and continue to stir so that it's all combined. Bring to a boil, then reduce to a simmer and the roux will thicken the stew.

@MrsBrewer: @lovehoneybee: I have made beef stew both with and without tomatoes (and I sometimes use V8 or a similar juice).

So, short answer: no, you aren't ruining it by not adding tomatoes.

Long answer: I prefer some tomatoes (either vegetable juice or canned tomatoes) in mine, because their acidity creates a more well-rounded flavour profile, IMO. But, that's just me! It depends on your preferences.

@MrsBrewer: Haha okay, back to the roux then! Don't worry, it'll still be great! I think mixing in a little bit of tomato paste into the roux would be fine, or, if you have it, some V8 (or whatever veg juice you have) with or in place of the liquid you mix into it.

Reduce it! I made a stew the other night similar to that recipe, I believe. I did add tomato paste and the wine was wonderful. If you cook for awhile with the top off, it will simmer down and the flavor is incredible.