How to Make Daddy’s Homemade Beef Stew
There’s something deeply comforting about a warm bowl of homemade beef stew any time of the year. In our family, my dad’s homemade beef stew is the one we judge all other stews against. It is delicious!
Even if you’re new to making homemade meals, this hearty beef stew is simple and delicious. It is a wonderful mix of tender beef, hearty vegetables, and savory broth. Let’s dive in!
Daddy’s Homemade Beef Stew Recipe
This hearty beef stew is full of so much flavor because my dad uses mostly fresh produce. If you want to save time, feel free to use more canned vegetables.
This homemade beef stew is made on the stove top and can be a one pot meal if you want.
Ingredients
Ingredients
Instructions
Instructions
- Fill a large stockpot or Dutch oven with water and add the stew beef. Bring the water to a boil on medium-high heat.
- When the meat starts getting tender, add 1/2 of the onion, all of the celery, and the carrots, and cook until they start to get soft.
- Add the potatoes, the other half of the onion, and the rest of the canned vegetables. Stir occasionally to keep it from sticking to the bottom of the pot.
- When all of the vegetables are starting to get tender, cook the macaroni by package directions, drain, and add to the pot. You can cook the macaroni in the soup if you want, but he likes to keep it separate.
- Season with salt & black pepper as you cook it.
Recipe Variations
- Make it Semi-Homemade: To make it even more simple, use frozen or canned vegetables instead of fresh. This works well when you are in a time crunch. Add canned vegetables in closer to the end of the cooking time to keep them from getting mushy.
- Make it Spicy: A dash of smoked paprika or cayenne pepper adds warmth without overpowering.
- Slow Cooker Version: If you want hassle-free cooking, toss all ingredients in a slow cooker and cook on low for 7-8 hours.
- Thicken with Flour or Cornstarch: If you prefer a thicker stew, mix a tablespoon of all purpose flour or cornstarch with cold water and stir it in near the end of cooking.
- Make it a Chicken Stew Instead: Use the same recipe but use chunks of fresh chicken instead of beef stew meat. Chicken will take less time to cook than beef.
- Add other Vegetables: corn, green beans, peas, etc.
What to Serve with Beef Stew
- Cornbread (My parents also make a DELICIOUS homemade cornbread!)
- Crusty bread – for soaking up the broth (I love a good artisan bread.)
- Buttery Mashed Potatoes – Such a great pairing!
- A Simple Green Salad
Storing and Freezing Leftovers
- Storing: Store leftover stew in an airtight container in the fridge for 3-4 days. Reheat on the stove over medium heat until warmed through, stirring occasionally.
- Freezing: Allow the stew to cool completely before storing in airtight containers or heavy-duty freezer bags. It freezes well for up to 3 months. When reheating, thaw overnight in the fridge and warm gently on the stove.
Good Options for Using Leftovers
- Beef Stew Pot Pie: Spoon leftover stew into a pie dish and top with puff pastry or biscuit dough, then bake until golden.
- Shepherd’s Pie: Layer beef stew in a baking dish and top with mashed potatoes. Bake until bubbly and golden.
- Stew Over Rice: Serve warmed leftover stew over steamed rice for a quick and satisfying meal.
- Beef Stew Soup: Thin the stew with added broth and simmer with extra vegetables for a hearty soup version.
- Stuffed Bell Peppers: Mix leftover stew with rice and stuff into hollowed bell peppers, then bake for a flavorful one-pot meal.
Troubleshooting Common Problems
- Beef is Tough: Make sure to simmer the stew low and slow; rushing will result in chewy meat. If you find it tough, continue cooking until the beef easily pulls apart with a fork.
- Stew is Too Watery: If your stew lacks thickness, simmer uncovered for a little bit longer to reduce the liquid, or stir in a mixture of flour or corn starch mixed with cold water to thicken.
- Vegetables are Mushy: Add vegetables, especially potatoes and carrots, later in the cooking process if you like them firmer.
- Flavor is Bland: Check seasoning at the end and add salt and black pepper gradually.
- Stew is Too Salty: Balance excess salt by adding more liquid, or add a peeled raw potato to absorb some of the salt.
Other FAQs about Homemade Beef Stew
Q: Can I use other cuts of beef besides stew meat?
A: Yes, cuts like brisket, roast, or bottom round are workable but may have a different cooking time to achieve tenderness.
Q: Can this stew be made in an Instant Pot?
A: Absolutely. You can use the sauté function to brown the beef then pressure cook for about 35-40 minutes for a faster meal.
Q: Do I need to peel the potatoes?
A: Peeling is optional – leaving the skin on adds texture and nutrients, but feel free to peel them if you prefer.
Q: Can I prepare this stew a day ahead?
A: Yes, it actually tastes better the next day after resting overnight. The flavors tend to develop over time.
My Favorite Stew/Soup Products
Join Me
Join me each week as I share faith, food, and family recipes & ideas. Sign up below to receive them directly to your email.
Recipe Card – Homemade Beef Stew
Fill free to print it, pin it to Pinterest, or use it straight from the site.
Daddy's Homemade Stew
This stew is so fresh tasting because my dad uses fresh ingredients most of the time. If you want to save time, feel free to use more canned vegetables.
If you want a faster version, use all canned vegetables.
Ingredients
- 1 Pound of Stew Meat (More if you want)
- 1 Onion, Chopped
- 1 Stalk of Celery, Diced
- 5-6 Carrots, Sliced
- Potatoes, Cubed (As many as you want)
- 1 Can of Rotel Tomatoes (original)
- 1 Can of Stewed Tomatoes
- 1 Can of Whole Corn
- 1 Can of Tomato Sauce with Basil and Cumin
- Macaroni (As much as you want)
- Salt and Black Pepper
Instructions
- Fill a pot with water and add the stew meat. Bring the water to a boil on medium-high heat.
- When the meat starts getting tender, add 1/2 of the onion, all of the celery, and the carrots, and cook until they start to get tender.
- Add the potatoes, the other half of the onion, and the rest of the canned vegetables. Stir occasionally to keep it from sticking to the bottom of the pot.
- When the vegetables are starting to get tender, cook the macaroni by package directions, drain, and add to the pot. He said that you can cook the macaroni in the soup if you want, but he likes to keep it separate.
- Season with salt & pepper as you cook it.
Notes
This hearty stew goes great with my parents' homemade cornbread! In our family, it is a must.
Just about every time my dad makes his homemade beef stew and cornbread, they make enough for us too. What a treat it is to have this ultimate comfort food!
I encourage you to try it, and go ahead and make extra for your family as well. It might just become a family favorite for you too.
Related Post
Daddy’s Fried Okra, Potato, and Tomato Goulash Recipe
See some of my other favorite soup recipes in7 of My Favorite Quick and Easy Soups
My Parents’ Homemade Cornbread Recipe
Cast Iron Skillet with Homemade Cornbread Mix
Until next time,
disclosure: Amazon Associates affiliate advertising program (and other affiliate links) are used on this page. Thank you for supporting Home with Grace and Joy. When you purchase an item, I receive a small commission at no additional cost to you. See my full disclosure policy and privacy policy on the website.
“How sweet Your Word is to my taste – sweeter than honey in my mouth.”
Psalm 119:103
I absolutely adore stew, especially at this time of year when it’s a tad cooler. Love that you add macaroni – in the UK, especially the North, we add dumplings (made with suet), like little grits I suppose – but will be trying stew with macaroni next, a serious treat! Sim x Popping over from Full Plate Thursday
I would love to try your version with the dumplings too. I love the variety that comes from different parts of the world!
It’s been windy and rainy in Florida this week, Susan, so I’m excited to try this recipe. It looks like the perfect way to end the day. Big hugs, CoCo
Soup Weather!!!