Description
This homemade beef stew recipe is a hearty and comforting dish perfect for chilly days. Tender chunks of beef are browned and slowly simmered with vegetables and flavorful herbs, resulting in a rich and thick stew that’s perfect for family dinners.
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 2 pounds of cubed beef stew meat and cook until well browned on all sides to develop deep flavor.
- 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 heat to low, cover, and simmer gently for 1 hour to tenderize the beef and meld flavors.
- Add Vegetables: After 1 hour, stir in the peeled and cubed potatoes, carrots, celery, and chopped onion. Continue simmering the stew covered on low heat.
- Thicken the Stew: In a small bowl, dissolve 2 teaspoons cornstarch in 2 teaspoons cold water to create a slurry. Stir the slurry into the simmering stew. Cover and simmer for another hour until the beef is tender, vegetables are cooked through, and the stew thickens to a rich consistency.
Notes
- For extra depth, brown the beef in batches to avoid overcrowding the pot.
- Adjust seasoning to taste before serving; add salt if needed since bouillon contains sodium.
- Feel free to add other root vegetables like parsnips or turnips for variety.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution and best results.
- Leftovers taste even better the next day as flavors continue to develop.
