Description
This hearty Homemade Beef Stew combines tender beef, root vegetables, and aromatic herbs simmered to perfection in a flavorful broth. Perfect for a comforting family dinner, this stovetop recipe is easy to prepare and even tastes better the next day.
Ingredients
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
Thickener
- 2 teaspoons cornstarch
- 2 teaspoons cold water
Instructions
- Brown the beef: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the cubed beef stew meat and cook until it is well browned on all sides, which helps to develop rich flavors.
- Prepare the broth and simmer: Dissolve the beef bouillon cubes in 4 cups of water and pour the broth into the pot with the browned beef. Stir in dried rosemary, dried parsley, and ground black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour to tenderize the meat and meld the flavors.
- Add vegetables: After 1 hour of simmering, stir in the peeled and cubed potatoes, carrot pieces, celery pieces, and chopped onion. Cover again and continue to simmer to soften the vegetables and integrate their flavors into the stew.
- Thicken the stew: Dissolve 2 teaspoons of cornstarch in 2 teaspoons of cold water to make a slurry. Stir this into the stew, cover, and simmer until the beef and vegetables are tender and the stew has thickened, approximately 1 more hour.
Notes
- This beef stew is seasoned simply with rosemary and parsley to give a classic, comforting flavor perfect for any season.
- For best taste, refrigerate leftovers overnight—the flavors will deepen and improve.
- You can adjust the seasoning to taste before serving.
- Using a Dutch oven or heavy-bottomed pot ensures even cooking and prevents burning the stew.
Nutrition
- Serving Size: 1 cup (approximate)
- 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
