Homemade Beef Stew Recipe

Introduction

This homemade beef stew is a comforting, hearty meal perfect for chilly days. Tender chunks of beef simmered with vegetables and savory herbs create a rich, flavorful dish that warms from the inside out.

Ingredients

• 3 tablespoons vegetable oil
• 2 pounds cubed beef stew meat
• 4 cubes beef bouillon, crumbled
• 4 cups water
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• ½ teaspoon ground black pepper
• 3 large potatoes, peeled and cubed
• 4 carrots, cut into 1 inch pieces
• 4 stalks celery, cut into 1 inch pieces
• 1 large onion, chopped
• 2 teaspoons cornstarch
• 2 teaspoons cold water

Instructions

1. Step 1: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the cubed beef and cook, stirring occasionally, until the meat is well browned on all sides.
2. Step 2: Dissolve the crumbled beef bouillon cubes in 4 cups of water. Pour this broth into the pot with the beef. Stir in the dried rosemary, dried parsley, and ground black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 1 hour.
3. Step 3: After an hour, add the peeled and cubed potatoes, the carrot pieces, celery pieces, and chopped onion to the pot. Stir well to combine.
4. Step 4: In a small bowl, dissolve the cornstarch in 2 teaspoons of cold water. Stir this mixture into the stew to help thicken it. Cover the pot again and continue simmering for about 1 more hour, or until the beef is tender and the vegetables are cooked through.

Tips & Variations

• For extra depth of flavor, brown the beef in batches to avoid overcrowding the pan.
• Add a splash of red wine or Worcestershire sauce when adding the broth for a richer taste.
• Swap out the dried herbs for fresh ones if you have them on hand, adding them towards the end of cooking.
• Include peas or green beans in the last 15 minutes of cooking for added color and nutrition.

Storage

Store leftover beef stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This stew freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker to make this stew?

Yes, brown the beef first, then transfer all ingredients to a slow cooker. Cook on low for 7-8 hours or on high for 3-4 hours until beef and vegetables are tender.

How can I make the stew thicker?

The cornstarch slurry added near the end helps thicken the stew. If you’d like it thicker, you can increase cornstarch slightly or let the stew simmer uncovered for a bit to reduce the liquid.

Homemade Beef Stew Recipe

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★★★★★

5 from 99 reviews

A hearty and comforting homemade beef stew featuring tender chunks of beef, fresh vegetables, and aromatic herbs simmered to perfection in a rich, flavorful broth. This classic stew is perfect for warming up on chilly days and offers a satisfying meal for family and friends.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Broth

• 3 tablespoons vegetable oil
• 2 pounds cubed beef stew meat
• 4 cubes beef bouillon, crumbled
• 4 cups water

Seasonings

• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• ½ teaspoon ground black pepper

Vegetables

• 3 large potatoes, peeled and cubed
• 4 carrots, cut into 1 inch pieces
• 4 stalks celery, cut into 1 inch pieces
• 1 large onion, chopped

Thickening Agent

• 2 teaspoons cornstarch
• 2 teaspoons cold water

Instructions

1. Brown the Beef: Heat 3 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the cubed beef stew meat and cook until the pieces are well browned on all sides, which helps develop the rich flavor base for the stew.
2. Prepare Broth and Simmer: In a separate bowl, dissolve 4 cubes of beef bouillon in 4 cups of water. Pour the bouillon mixture into the pot with the browned beef. Stir in 1 teaspoon dried rosemary, 1 teaspoon dried parsley, and ½ teaspoon ground black pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 hour to tenderize the beef and infuse flavors.
3. Add Vegetables: After simmering the beef for an hour, add the cubed potatoes, carrot pieces, celery, and chopped onion to the pot. Stir the ingredients to combine them well.
4. Thicken the Stew: Dissolve 2 teaspoons of cornstarch in 2 teaspoons of cold water to create a slurry. Stir this slurry into the stew to help thicken the broth. Cover the pot again and continue to simmer the stew until the beef and vegetables are tender, about another hour.
5. Final Check and Serve: Taste the stew and adjust seasoning if needed. Once tender and thickened to your liking, remove from heat and serve hot with bread or over rice for a complete meal.

Notes

• Use a heavy-bottomed pot or Dutch oven to prevent burning and ensure even cooking.
• For deeper flavor, brown the beef in batches to avoid overcrowding the pan.
• If you prefer a thicker stew, add more cornstarch slurry gradually until desired consistency is achieved.
• This stew can be made ahead and reheated; flavors often improve after resting overnight.
• For a gluten-free version, ensure that beef bouillon cubes are gluten-free or substitute with homemade beef stock.

Keywords: beef stew, homemade beef stew, comfort food, beef recipes, hearty stew, slow simmered beef, classic stew