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’re craving something cozy, hearty, and downright comforting, you’ve got to try this Homemade Beef Stew Recipe. I absolutely love how tender the beef gets and how the vegetables soak up all those rich, savory flavors. Whether you’re cooking for your family or just want a delicious meal to warm up a chilly evening, this stew is a guaranteed win. Trust me, once you try it, it might just become a staple in your kitchen too!

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Why You’ll Love This Recipe

Simple Ingredients: You probably have most of these pantry staples on hand already.
One-Pot Comfort: Minimal cleanup with everything cooking together in one pot.
Deep Flavor: The combination of herbs and beef bouillon creates a rich, flavorful broth.
Great for Leftovers: Stew tastes even better the next day, making meal prep a breeze.

A white shallow bowl filled with beef stew sits on a white marbled surface. The stew has several layers: at the bottom is a light brown broth, above it are chunks of cooked beef with a dark brown and tender texture, bright orange carrot slices cut thick, pale green celery pieces, and light yellow potato cubes. The ingredients are mixed but mainly placed in the center, garnished with chopped green parsley on top. A shiny silver spoon rests on the edge of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Homemade Beef Stew Recipe comes from the way simple ingredients blend over slow simmering. Choosing fresh vegetables and quality stew beef will really take your stew from good to unforgettable.

Vegetable oil: Helps brown the beef nicely without overpowering the flavor.
Beef stew meat: Look for well-marbled chunks—these get beautifully tender when cooked low and slow.
Beef bouillon cubes: They pack in a wealth of flavor; dissolving them in water forms the rich broth base.
Dried rosemary: Adds a lovely, piney aroma that complements the beef perfectly.
Dried parsley: Brings a subtle herbiness, balancing the stew’s richness.
Ground black pepper: Freshly cracked if possible, for that nice kick without overwhelming the dish.
Potatoes: Use starchy potatoes like Yukon Gold—great for soaking up the broth and softening without falling apart.
Carrots: Sweet and tender, they add color and texture you’ll appreciate in every bite.
Celery stalks: Adds a bit of crunch and aromatic depth.
Onion: A large onion chopped finely—this is where the stew starts building its foundation of flavor.
Cornstarch: My secret weapon to slightly thicken the stew broth so it clings just right to the meat and veggies.
Cold water: To dissolve the cornstarch perfectly before stirring it in to avoid 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 tweak depending on what you have or what you’re craving. Feel free to make it your own — I promise it’ll still turn out delicious!

Vegetable swaps: Sometimes I switch out celery for parsnips or add mushrooms for extra earthiness — both work beautifully.
Herb variations: Instead of rosemary and parsley, try thyme or bay leaves if you want a slightly different herbal flavor.
Thickening the stew: If you prefer a thicker stew, add a bit more cornstarch or even a flour-based roux.
Slow cooker option: Brown your meat, then put everything in a slow cooker on low for 7-8 hours for a hands-off approach.

How to Make Homemade Beef Stew Recipe

Step 1: Browning the Beef to Lock in Flavor

Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. When the oil is shimmering, add the cubed beef stew meat in a single layer. Let it cook without moving it too much until it’s beautifully browned on one side—this usually takes about 4-5 minutes per batch. Browning your beef like this is crucial because it develops deep, rich flavors and gives your stew that mouthwatering meaty base. Don’t rush—patience pays off here!

Step 2: Building the Broth and Simmering

After all the beef is browned, dissolve the beef bouillon cubes into 4 cups of hot water. Pour this broth over the browned meat. Add the dried rosemary, dried parsley, and ground black pepper, then bring everything to a boil. As soon as it boils, turn the heat down low, cover the pot, and let it gently simmer for 1 hour. This slow simmer lets the beef relax and get tender while soaking up those lovely herb flavors—it’s where the stew really starts to come together.

Step 3: Adding the Veggies

Next, stir in your prepared potatoes, carrots, celery, and onion. Give it a good mix, cover again, and keep simmering for another hour or so. During this time, the veggies soak up the broth’s flavors while softening perfectly—not mushy, just that nice fork-tender texture that adds body to every spoonful.

Step 4: Thickening the Stew

In a small bowl, dissolve the cornstarch in the cold water to prevent clumps. Stir this slurry into the stew. Cover once more and let it simmer for a few more minutes until the sauce thickens nicely. This little trick adds a perfect velvety finish to the stew, so it’s not too runny but still wonderfully saucy.

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Pro Tips for Making Homemade Beef Stew Recipe

Pat Meat Dry Before Browning: This helps the beef brown better and prevents it from steaming.
Don’t Skip the Simmer Time: Slow cooking breaks down tough fibers, making the meat melt-in-your-mouth tender.
Use Fresh Herbs Alongside Dried: If you have fresh rosemary or parsley, throw some in at the end for a brightness boost.
Avoid Over-Stirring: Let the stew develop undisturbed to help the flavors meld without breaking down the chunks.

How to Serve Homemade Beef Stew Recipe

A white shallow bowl filled with a layered stew showing pieces of brown cooked meat and large chunks of bright orange carrot on top along with pieces of light green celery and pale yellow potatoes, all mixed in a light brown broth with finely chopped green herbs sprinkled over the dish; a metal spoon rests on the rim of the bowl, and the bowl is placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling some freshly chopped parsley on top just before serving. It adds a fresh pop of color and flavor. Sometimes I add a dollop of sour cream or a little sprinkle of grated Parmesan if I want a creamy touch. These simple garnishes take your stew from everyday to special in seconds.

Side Dishes

This stew pairs beautifully with warm crusty bread or fluffy mashed potatoes, perfect for soaking up every drop of that luscious sauce. Occasionally, I serve it over buttered egg noodles or alongside a simple green salad to add some brightness and crunch.

Creative Ways to Present

For a cozy dinner party, I’ve served this stew in individual ramekins topped with puff pastry for a rustic pot pie vibe. It always impresses and makes everyone feel super pampered. You can also ladle it into hollowed-out bread bowls for a fun, edible serving dish that’s perfect for kids or casual gatherings.

Make Ahead and Storage

Storing Leftovers

After dinner, I let any leftover stew cool to room temperature, then store it in an airtight container in the fridge. It keeps wonderfully for 3-4 days and actually tastes even better after the flavors have had time to meld overnight.

Freezing

I often freeze portions of this homemade beef stew recipe in freezer-safe containers or bags. When I’m ready to eat it, I thaw it in the fridge overnight and reheat gently. It’s a fantastic make-ahead dinner when life gets hectic!

Reheating

The best way I’ve found to reheat stew is low and slow on the stovetop, stirring occasionally. This keeps the beef tender and prevents the veggies from turning mushy. You can also microwave individual portions, but do it in short bursts and stir in between to ensure even heating.

FAQs

Can I use other cuts of beef for this Homemade Beef Stew Recipe?

Absolutely! Sturdy, tougher cuts like chuck roast, brisket, or round are perfect because they tenderize beautifully during the long simmer. Just cut them into stew-sized pieces to cook evenly.
How can I make this stew thicker?

You can increase the cornstarch slurry slightly or create a flour-based roux at the start by cooking equal parts butter and flour before adding the broth. Just be careful not to make it too thick—it should still be soupy enough to enjoy with a spoon!
Is it okay to add wine or beer?

Yes! Adding a splash of red wine or dark beer during the simmering stage can add great depth of flavor. Just reduce the broth slightly so the liquid balance stays right.
Can I make this stew in a slow cooker?

Definitely. Brown the meat first, then transfer everything to your slow cooker and cook on low for 7-8 hours or high for 4-5 hours. Add the cornstarch slurry near the end to thicken.
What sides go best with homemade beef stew?

Crusty bread, mashed potatoes, egg noodles, or a crisp green salad are classic companions. They help balance the rich flavors and create a well-rounded, satisfying meal.

Final Thoughts

This Homemade Beef Stew Recipe is one of those dishes that feels like a warm hug on a cold day. I discovered this trick of slow simmering with simple herbs years ago, and it’s been a family favorite ever since. The best part? It’s forgiving, flexible, and always rewards your patience with incredible flavor. So go ahead, give it a try this weekend—you might just find your new go-to comfort food! And if you do, I’d love to hear how it turned out.