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
Units
Scale
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
