Description
This homemade beef stew is a comforting and hearty dish perfect for a satisfying dinner. Tender beef cubes are browned and then simmered with vegetables like potatoes, carrots, celery, and onion in a flavorful broth seasoned with rosemary and parsley. The stew thickens with a cornstarch slurry, resulting in a rich and savory meal that’s even better the next day.
Ingredients
Scale
Meat and Broth
- 3 tablespoons vegetable oil
- 2 pounds cubed beef stew meat
- 4 cubes beef bouillon, crumbled
- 4 cups water
Herbs and Seasonings
- 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 cubed beef stew meat and cook until well browned on all sides, ensuring a flavorful base for the stew.
- Prepare and Add Broth: While the beef is browning, dissolve 4 crumbled beef bouillon cubes in 4 cups of water. Pour this broth mixture into the pot with the browned beef. Stir in 1 teaspoon dried rosemary, 1 teaspoon dried parsley, and 0.5 teaspoon ground black pepper to infuse the stew with aromatic herbs.
- Simmer the Beef: Bring the stew mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer gently for 1 hour to tenderize the beef and develop deep flavors.
- Add Vegetables: After the initial simmer, stir in the peeled and cubed potatoes, chopped carrots, celery pieces, and chopped onion. These vegetables will cook along with the beef, absorbing the savory broth.
- Thicken the Stew: In a small bowl, dissolve 2 teaspoons cornstarch in 2 teaspoons cold water to create a slurry. Stir this into the stew to help thicken the broth as it cooks.
- Final Simmer: Cover the pot again and continue to simmer the stew over low heat for about 1 additional hour, or until the beef is tender and the vegetables are cooked through, resulting in a rich and hearty stew.
Notes
- This stovetop beef stew recipe is seasoned with rosemary and parsley for a deliciously hearty flavor.
- The stew tastes even better the next day as the flavors further develop.
- For a thicker stew, you can adjust the amount of cornstarch slurry as needed.
- Feel free to add other root vegetables like parsnips or turnips for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 401 kcal
- Sugar: 3 g
- Sodium: 436 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 79 mg
