Name: Homemade Beef Stew Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: American
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; 0.5 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

If you’ve ever craved a comforting bowl of classic stew made from scratch, this Homemade Beef Stew Recipe is exactly what you need. It’s rich, hearty, and filled with tender beef and perfectly cooked veggies that do wonders to warm you up on a chilly day. I absolutely love how this turns out every single time—it’s one of those recipes you’ll come back to again and again. Trust me, once you try this, your family will beg for it on repeat!

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Why You’ll Love This Recipe

Deep, Homemade Flavor: Using beef bouillon cubes and dried herbs builds a rich broth that tastes like it’s been simmering all day.
Simple Ingredients, Big Impact: You’ll find it easy to throw together with pantry staples and fresh veggies.
Perfectly Tender Beef: Slow simmering helps make the stew meat melt in your mouth every time.
Great for Leftovers: This stew tastes even better the next day, making meal prepping a breeze.

A white bowl is filled with a warm beef stew showing three main layers: at the bottom, a clear brown broth surrounds the ingredients; in the middle, large chunks of bright orange carrots and light yellow potatoes are scattered; and on top, tender brown pieces of beef and green celery chunks are mixed together. The whole dish is sprinkled with chopped green parsley. A silver spoon rests on the edge of the bowl, and the bowl sits on a wood surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting the right combination of ingredients makes all the difference in this Homemade Beef Stew Recipe. I like to pick fresh vegetables and good-quality stew meat—it really pays off in flavor and texture.

Vegetable oil: Choose a neutral oil for browning the beef without overpowering the stew’s flavors.
Beef stew meat: Go for chuck or a similar cut with some marbling for juicy, tender results after slow cooking.
Beef bouillon cubes: These add a concentrated beefy punch, making your broth super savory.
Water: The base for your stew—make sure to dissolve your bouillon well to avoid clumps.
Dried rosemary & parsley: These herbs provide a fragrant, earthy note that lifts the whole dish.
Ground black pepper: Freshly cracked if possible, it adds subtle heat and depth.
Potatoes: I prefer Yukon Gold for their creamy texture, but russets work too.
Carrots: They bring a touch of sweetness and color to the stew.
Celery: Adds aromatic crunch and balances the richness.
Onion: The foundation flavor that becomes sweet and mellow as it cooks.
Cornstarch: To thicken the stew into a luscious, hearty gravy.
Cold water: Used to dissolve the cornstarch smoothly without lumps.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Homemade Beef Stew Recipe is how easy it is to customize. Over time, I’ve experimented with a few tweaks to keep it exciting or fit different dietary preferences.

Vegetable Swap: Sometimes I replace the celery with parsnips or mushrooms for extra earthiness, and it adds wonderful complexity.
Herb Variations: Fresh thyme or bay leaves are nice alternatives if you want a slightly different herbal aroma.
Low-Sodium Option: Use low-sodium beef broth or reduce bouillon cubes if you need to watch your salt intake.
Slow Cooker Version: I’ve adapted this recipe by browning the meat first, then transferring everything to a slow cooker and letting it go for 6-8 hours. It’s hands-off and equally delicious.

How to Make Homemade Beef Stew Recipe

Step 1: Brown the Beef to Lock in Flavor

Heat your vegetable oil in a sturdy pot or Dutch oven over medium-high heat. Add the cubed beef stew meat in batches—don’t overcrowd the pan, or the beef will steam instead of brown. I learned this the hard way the first time I made stew. Brown the beef until it develops a deep, golden crust. This step is key because it adds that unbeatable savory depth to your stew.

Step 2: Build the Broth and Simmer

Dissolve the beef bouillon cubes in the water, stirring to make sure there’s no grit left. Pour this rich broth into the pot with your browned beef. Then sprinkle in the dried rosemary, parsley, and ground black pepper. Bring the mixture to a boil, then reduce the heat to low, cover it, and let it simmer gently for one hour. This slow simmer helps break down the connective tissues in the beef, making it amazingly tender.

Step 3: Add the Vegetables

After the beef has simmered for an hour, stir in your peeled and cubed potatoes, chopped carrots, celery, and onion. These veggies soak up the stew’s rich flavors while adding natural sweetness and texture. Cover and continue simmering for another hour or until everything is tender and delicious.

Step 4: Thicken the Stew to Perfection

Mix the cornstarch with cold water to make a smooth slurry, then slowly stir it into the stew. This little trick helped me avoid clumpy stew every time. Cover and simmer for a few more minutes until the broth thickens into that cozy, hearty sauce we all love.

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Pro Tips for Making Homemade Beef Stew Recipe

Don’t Skip Browning: It’s the secret weapon that gives your stew a rich, complex flavor that store-bought broth just can’t match.
Simmer Low and Slow: Patience is key — gentle heat breaks down tough fibers for tender beef.
Cornstarch Slurry Magic: Dissolving cornstarch in cold water first avoids lumps and gives you a silky sauce every time.
Avoid Overcrowding the Pan: Brown the meat in batches to ensure it sears instead of steams, preserving flavor and texture.

How to Serve Homemade Beef Stew Recipe

A white bowl filled with a beef stew showing three main layers: the base layer is a light brown broth that fills the bottom, the middle layer is a mix of chunky orange carrots, pale yellow cubed potatoes, and green celery pieces, and the top layer has tender brown beef pieces scattered evenly, all topped with fresh chopped green parsley. A silver spoon rests on the edge of the bowl, and the bowl is placed on a wooden table. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling chopped fresh parsley or a little chopped chives on top just before serving. It adds a pop of color and fresh brightness that balances the richness. Sometimes I add a dollop of sour cream for extra creaminess, especially on cold evenings.

Side Dishes

This stew pairs wonderfully with crusty bread or buttery mashed potatoes to soak up all the delicious sauce. For a lighter option, a simple green salad dressed with lemon vinaigrette offers a refreshing contrast to the hearty stew.

Creative Ways to Present

For a special occasion, I’ve served this stew in individual mini Dutch ovens or rustic bread bowls, which always impress guests and make the meal feel cozy and festive. A sprinkle of finely grated Parmesan adds a nice touch too.

Make Ahead and Storage

Storing Leftovers

I usually let the stew cool to room temperature before transferring it to airtight containers. It keeps well in the refrigerator for up to four days. Leftover stew actually tastes better after the flavors have had time to meld overnight.

Freezing

This Homemade Beef Stew Recipe freezes like a charm! I portion it out into freezer-safe containers, leaving some headspace for expansion. It keeps well for up to three months and thaws beautifully without losing any of that rich flavor or texture.

Reheating

I gently reheat leftovers on the stove over low heat, stirring occasionally, so the beef remains tender and the sauce thickens back up nicely. If needed, add a splash of water or broth to loosen it up. Microwaving works too, but I prefer the stovetop for best texture.

FAQs

Can I make this Homemade Beef Stew Recipe in a slow cooker?

Absolutely! Brown your beef first to develop flavor, then add all ingredients to your slow cooker. Cook on low for 6 to 8 hours or until the beef is tender and vegetables are soft. It’s a great hands-off way to enjoy the stew.
What’s the best cut of beef for this stew?

I recommend using beef chuck or stew meat labeled as such because these cuts have enough fat and connective tissue to become tender and flavorful when simmered low and slow.
How do I avoid the stew being watery?

Make sure to brown the beef properly, simmer uncovered or partially covered if needed to reduce excess liquid, and use the cornstarch slurry to thicken the stew at the end. These steps ensure a rich and satisfying consistency.
Can I substitute fresh herbs for dried in this recipe?

Yes! Use about three times the amount of fresh herbs compared to dried. For example, if the recipe calls for 1 teaspoon dried rosemary, use 1 tablespoon fresh. Add herbs early to let their flavors infuse the broth.

Final Thoughts

This Homemade Beef Stew Recipe holds a special place in my heart because it reminds me of cozy family dinners and chilly evenings spent catching up over a warm meal. It’s so easy to make but feels indulgent and comforting. I know you’re going to enjoy this one as much as I do—give it a try, and don’t be surprised when it becomes your go-to stew recipe for years to come!