If you’re craving comfort food that hugs you from the inside out, this Homemade Beef Stew Recipe is exactly what you need. It’s the kind of stew that simmers slowly on the stove, filling your kitchen with irresistible aromas, and ends up so flavorful that everyone asks for seconds. I absolutely love this recipe because it’s straightforward, uses simple ingredients, and delivers a tender, hearty stew that warms the soul, especially on chilly days. Trust me, once you try it, you’ll find yourself making it again and again.
Why You’ll Love This Recipe
- Simple yet flavorful: With just a handful of herbs and broth cubes, you’ll get a rich and savory base that tastes like you spent hours on it.
- Hearty and filling: The combination of tender beef, potatoes, carrots, and celery makes it a full meal that sticks to your ribs.
- Great make-ahead dish: This stew actually tastes better the next day, so it’s perfect for prepping ahead of time.
- Beginner-friendly: Even if you’ve never made stew before, these steps are easy to follow, and I’ll walk you through all the tricks.
Ingredients You’ll Need
The ingredients for this Homemade Beef Stew Recipe are pantry-friendly and fresh, making it easy to gather everything without a special trip to a gourmet store. Here’s a breakdown of what works and why each component is so important.
- Vegetable oil: This is your neutral base for browning the beef without burning it.
- Beef stew meat: Look for chuck or a similar cut with good marbling for maximum tenderness and flavor.
- Beef bouillon cubes: These amplify the beefy richness without needing homemade stock.
- Water: Acts as the stew’s liquid—simple, clean, and perfect for stewing.
- Dried rosemary: Adds a lovely piney aroma that pairs beautifully with beef.
- Dried parsley: Brings freshness and depth to the stew’s flavor profile.
- Ground black pepper: For a gentle kick and seasoning balance.
- Potatoes: Cubed and peeled, they soak up the stew’s juices while giving body and texture.
- Carrots: Sweetness and color, cut into hearty chunks.
- Celery: Provides a subtle crunch and herbal undertone.
- Onion: Chopped finely, it melts into the stew, adding natural sweetness.
- Cornstarch: This thickens the stew at the end without needing any extra flour mess.
- Cold water (for cornstarch slurry): Helps dissolve cornstarch evenly to prevent clumps.
Variations
While I adore the classic flavor of this stew, I often like to tweak it just a bit depending on what I have on hand or the season. Feel free to make it your own – the stew is forgiving and flexible!
- Adding red wine: When I want a deeper, richer stew, I replace half the water with a good-quality dry red wine—adds a luxurious layer of flavor.
- Using different herbs: I sometimes swap rosemary and parsley for thyme and bay leaves for a slightly different herbal note.
- For slow cooker fans: Brown the meat first, then dump everything in a slow cooker for 6-8 hours on low—perfect when you have a busy day.
- Vegetarian twist: Although not beef stew, swapping beef for mushrooms and using vegetable broth gives you a hearty, meaty textured stew.
How to Make Homemade Beef Stew Recipe
Step 1: Browning the Beef to Perfection
Start by heating your vegetable oil in a large pot or Dutch oven over medium-high heat. This is where the magic begins! Add the beef cubes in batches—don’t overcrowd the pot, or the meat will steam instead of brown. Brown the beef until it has a beautiful, deep crust on every side, about 5-7 minutes. This browning is key to building flavor, so resist the urge to rush it. Once browned, set the beef aside.
Step 2: Building the Broth Base
Next, dissolve the crumbled beef bouillon cubes into 4 cups of hot water. Pour this fragrant broth into the pot with the beef. Don’t forget to scrape up any browned bits stuck to the bottom of the pot—they carry so much flavor! Stir in the dried rosemary, parsley, and black pepper. Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour. This slow simmer tenderizes the beef and infuses the broth with herbs.
Step 3: Adding Veggies and Thickening
After the beef has simmered and softened, stir in the cubed potatoes, carrots, celery, and chopped onion. These veggies will soak up the hearty flavors during the next hour on the stove. Meanwhile, mix the cornstarch with cold water to make a smooth slurry. Once your beef and vegetables are tender, gently stir in the cornstarch slurry to thicken the stew. Cover and simmer for another 10-15 minutes until it’s perfectly thick and glossy.
Pro Tips for Making Homemade Beef Stew Recipe
- Don’t skip browning the beef: It adds an incredible depth of flavor and richness you can’t get from just stewing the meat.
- Simmer low and slow: I learned the hard way that rushing the cooking time results in tough beef—patience yields tender, melt-in-your-mouth bites.
- Use brisk diced potatoes: They hold their shape well, so your stew stays hearty and visually appealing instead of turning gluey.
- Add cornstarch at the end: Stir it in last to avoid lumps and control thickness perfectly.
How to Serve Homemade Beef Stew Recipe
Garnishes
I usually sprinkle freshly chopped parsley or a few sprigs of thyme on top before serving—it brightens the rich stew and adds a color pop. Sometimes a dash of cracked black pepper or a drizzle of good olive oil seals the deal. If you’re feeling indulgent, a spoonful of sour cream stirred in just before serving gives a lovely creamy contrast.
Side Dishes
My favorite partners for this hearty beef stew are crusty bread to soak up every drop of that luscious gravy and a simple green salad to balance the richness. Mashed potatoes work great too, especially if you want to amp up the cozy factor. And don’t underestimate steamed green beans or roasted Brussels sprouts for a pop of freshness on the side.
Creative Ways to Present
For special occasions, I like serving this stew in rustic, deep bowls with a sprinkle of parmesan crisp or a swirl of herb-infused cream on top. You can also ladle it over creamy polenta or buttery egg noodles for a fun twist that wows guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftover beef stew in airtight containers in the fridge for up to 3 days. I’ve noticed the flavors develop even more overnight, so leftovers taste fantastic. Before storing, make sure the stew has cooled to room temperature—that keeps the texture nice and fresh.
Freezing
This Homemade Beef Stew Recipe freezes beautifully! I like to portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. It keeps well for up to 3 months. Just thaw in the fridge overnight before reheating for a convenient, cozy meal anytime you need it.
Reheating
To reheat, I prefer gently warming the stew on the stovetop over medium-low heat, stirring occasionally to avoid sticking. If it thickened too much overnight, stirring in a splash of water or broth helps loosen it while keeping that luscious texture. Microwaving works in a pinch, but slow, even heating is best to maintain tender meat and veggies.
FAQs
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Can I use a different cut of beef for this homemade beef stew recipe?
Absolutely! While chuck is ideal because it becomes tender and flavorful after slow cooking, you can also use brisket or round. Just be sure to cut the meat into even cubes and cook low and slow for the best tenderness.
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How do I prevent the beef from becoming tough?
The key is to simmer the stew gently on low heat for the full cooking time—usually around 2 hours total. Avoid boiling aggressively, which tightens the meat fibers and leads to toughness. Patience makes perfect!
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Can I make this stew in a slow cooker?
Yes, you can brown the beef first, then combine all ingredients in a slow cooker. Cook on low for 6-8 hours or until the beef is fork-tender. Just add the cornstarch slurry in the last 15 minutes to thicken.
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What if I don’t have beef bouillon cubes?
You can substitute with beef broth or stock instead of water and bouillon. Adjust seasoning as needed, since broth can vary in saltiness and flavor strength.
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How thick should the stew be?
The stew should be thick enough to coat a spoon without running off quickly but still be saucy and comforting. You can adjust thickness by adding more or less cornstarch slurry based on preference.
Final Thoughts
This Homemade Beef Stew Recipe holds a special place in my heart—it’s the go-to dinner on busy evenings and cozy weekends alike. I love that it’s approachable for cooks of any level, yet so rewarding every single time. I’m confident you’ll enjoy the process as much as the delicious results, and your family will probably start requesting it regularly. Go ahead and give it a try; it’s one of those dishes that makes your kitchen feel like home.
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Homemade Beef Stew Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 10 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This homemade beef stew is a hearty and comforting dish perfect for cooler days. Tender cubes of beef are browned and then simmered slowly with vegetables like potatoes, carrots, celery, and onion in a savory broth seasoned with rosemary and parsley. The stew thickens to a rich consistency using a simple cornstarch slurry. Ideal for a warm family dinner and tastes even better the next day.
Ingredients
Beef and Broth
- 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
- 0.5 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
- Brown the Beef: Heat 3 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the 2 pounds of cubed beef stew meat and cook until the beef is well browned on all sides, which helps to develop deep flavor for the stew.
- Prepare Broth and Simmer: Dissolve 4 crumbled beef bouillon cubes in 4 cups of water. Pour this broth into the pot with the browned beef. Stir in 1 teaspoon dried rosemary, 1 teaspoon dried parsley, and 0.5 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 meld flavors.
- Add Vegetables: After the initial hour, stir in the peeled and cubed 3 large potatoes, 4 carrots cut into 1-inch pieces, 4 stalks celery cut into 1-inch pieces, and 1 large chopped onion. Continue to simmer the stew covered on low heat.
- Thicken the Stew: In a small bowl, dissolve 2 teaspoons of cornstarch in 2 teaspoons of cold water to create a slurry. Stir this mixture into the stew. Cover and simmer until the beef is tender and the vegetables are cooked through, about another 1 hour, allowing the stew to thicken to a rich consistency.
Notes
- This stovetop beef stew is enhanced with aromatic herbs like rosemary and parsley for a comforting flavor profile.
- The stew tastes even better the next day as the flavors continue to develop.
- Use a heavy-bottomed pot or Dutch oven to prevent sticking and ensure even cooking.
- For thicker stew, you can increase the cornstarch slurry slightly, but add gradually to avoid over-thickening.
Nutrition
- Serving Size: 1 serving
- Calories: 401 kcal
- Sugar: 3 g
- Sodium: 436 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 79 mg
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