I enjoy making my homemade beef stew from beef bone broth for a rich and hearty meal. The tender beef, fresh vegetables, and savory broth create a comforting and flavorful dish. This easy recipe is perfect for a cozy dinner on a chilly day. The deep flavors from the beef bone broth make every spoonful satisfying.
Try my other fantastic hearty beef dinner recipes like the classic French Beef Bourguignon or my easy hamburger meals like Ground Beef Stroganoff and Bacon Wrapped Meatloaf.
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I have made this stew just like my Mom always made it when I was growing up, and my husband had never had beef stew this way until we met. He loved it instantly.
The one thing Mom never did was to make the broth from scratch, and I am a big believer in this. Whenever possible, and that's not always, I will take the time to coat the bones and roast them in the oven for before starting the broth.
It's a big flavor difference, so if you can manage the time, please do try it. You'll be glad you did.
If you're wondering where to buy bone broth, many supermarkets now carry a commercially available bone broth in their soup sections. Many grocery stores will even offer an organic and low sodium option for the bone broths available as well.
Once you have some bone broth, skip to the beef stew directions below. You'll have a hearty homemade bone broth stew in no time.
🥘 Ingredients
For the beef bone broth, you can use either meat-free bones or ones with the meat cut off. Leftover beef back ribs, marrow bones, oxtails, or short ribs work well.
I prefer using grass-fed beef for making my broth and stew for an organic option.
Beef Bone Broth
- Beef Bones - Beef back ribs, marrow bones, oxtails, or short ribs all are good options.
- Tomato Paste - Use a good canned organic product.
- Seasoning - Smoked paprika, salt & pepper, oregano, thyme, and bay leaves.
- Vegetables - Carrots, celery, and onion.
Beef Stew
- Butter
- Beef - Chuck roast portion, cubed into 1 inch chunks.
- All-Purpose Flour
- Vegetables - Carrots, celery, yellow onion, tomato, russet potatoes.
- Salt & Pepper - To taste - add at the end of cooking time.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🍲 How To Make The Beef Bone Broth
- Preheat your oven to 450ºF (232ºC). Coat the beef bones with tomato paste and season with smoked paprika, salt, pepper, oregano, and thyme. Place on a lined baking sheet.
- Bake at 450ºF (232ºC) for 30-35 minutes until nicely browned. Transfer bones to an 8-quart stock pot.
- Cover the bones with water, add chopped carrots, celery, onion, and two bay leaves. Bring to a boil, then reduce to low and simmer for 8-24 hours (minimum of 1 hour). You can use a crock pot on low overnight.
- Strain the broth through a very fine sieve into a large bowl, discarding bones, vegetables, and bay leaves. Set broth aside.
🔪 How To Make The Beef Stew
- Return your stock pot to the stove top and increase the heat to medium, add the butter and let it melt then swirl to coat the bottom of the stock pot evenly.
- Coat your cubed beef chunks with the all-purpose flour and place them into the stock pot and melted butter. Cook for 3 - 4 minutes to brown slightly (not thoroughly cook, just beginning to brown the surfaces).
- Add the chopped onion and cook for an additional 2 minutes.
- Add the bone broth into the stock pot, then the carrots, celery, tomato, and potato.
- Cover and cook on medium for 1 hour, or until all of the vegetables are fork tender.
- Taste, and add any desired seasoning before serving.
- Remove from heat before serving and allow to cool for 5 - 10 minutes.
💭 Angela's Pro Tips & Recipe Notes
- If you prefer a thicker stew, remove the cover and allow to continue simmering for an additional 30 minutes to reduce the broth ( this will also intensify the flavor, so be sure to hold off on adding salt if you are going to do this ).
- This can be cooked in a slow cooker as well, (after roasting the bones). Let the bones cook overnight or longer on low and strain the broth. Coat and cook the meat and onion, then add them and the vegetables and broth back into the crock pot and let cook on low for 6 hours.
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📖 Recipe Card
Homemade Beef Stew From Beef Bone Broth
Ingredients
Beef Bone Broth
- 4-8 beef bones (I used 8 beef back ribs)
- 6 oz tomato paste
- 1 tsp smoked paprika
- ½ tsp each, salt & pepper
- ½ tsp oregano
- ½ tsp thyme
- 3 carrots
- 4 ribs celery
- ½ cup yellow onion (coarse chopped, about ½ a small onion)
- 2 bay leaves
Homemade Beef Stew
- 2 tablespoon butter
- 1 lbs beef for stew (I used a chuck roast portion, cubed into 1 inch chunks)
- ¼ cup all-purpose flour
- 3 carrots (sliced)
- 4 ribs celery (sliced)
- ½ cup yellow onion (chopped, about ½ a small onion)
- 1 tomato (chopped)
- 1 russet potato (quartered and sliced)
- each, salt & pepper (to taste - add at the end of cooking time)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat oven to 450℉ (232℃) and coat the beef ribs with the tomato paste and seasoning (smoked paprika, salt, pepper, oregano, and thyme). Place the ribs on a baking sheet that is lined with parchment paper (or aluminum foil). Bake for 30-35 minutes until nicely browned but not turning too dark or blackened. Remove from the oven and place in an 8 qt stock pot.
- Add enough water to cover the beef bones and add mirepoix (rough chopped carrots, celery, and onion) and bay leaves. Cover and cook on low heat for as long as you can (a crock pot can be used to let the bones simmer on the low setting overnight) but a minimum of 1 hour. If you are using a shorter simmering time, increase the heat to medium and cook at a low boil.
- After simmering, place a fine sieve colander over a large bowl and transfer the liquid into the large bowl (we will be returning the broth to the stock pot later) straining out the bones, vegetables, and bay leaves used for making the broth.
- Return your stock pot to the stove top and increase the heat to medium, add the butter and let it melt then swirl to coat the bottom of the stock pot evenly. Coat your cubed beef with the all-purpose flour, and place the chunks into the stock pot and melted butter. Cook for 3-4 minutes, then add the onion and cook for about 2 more minutes. Return the broth to the stock pot.
- Add your second set of sliced vegetables, including carrots, celery, tomato, and russet potato. Cover and cook on medium for 1 hour. Taste, and add any desired seasoning before serving. If you like your stew thicker, remove the lid and continue to simmer and reduce for 30 minutes. Remove from heat and allow to cool for 5-10 minutes before serving.
Notes
Nutrition
Zanariah Othman says
I made this today. Used pressure cooker to cook beef bone after roasting. Added some shitake mushroom. The rest just as the recipe advised. I was so hungry waiting for it to be ready. But so worth it cause it's so good.
Denise says
I made this tonight and can say without a doubt that I'll never make beef stew with boxed beef broth again. This was fantastic! It's my first time using beef bones. I'm hooked!
Nick Ward says
I cooked your bone broth stew leaving no steps out ie I cooked the marrow bones in the oven before boiling for stock. It was fabulous! The best beef stew I've ever had! The stock makes all the difference.
Angela says
Is there a reason we throw away the vegetables from bone broth and don’t use it in the stew?
Angela @ BakeItWithLove.com says
Yes, mostly because by the time they're done cooking for the broth and then again in the stew they're mushy. I use them for flavor in both steps but I like a bit of texture too. 🙂 Hope that helps!
Anonymous says
I find that using the carrots and celery and onion from the broth is enough to put back into the stew without needing a new batch. Less waste that way, and more economical. I add 4 cloves of roughly chopped garlic to the beef cubes. If i’m short on time, I sometimes put the bones back into the stew and pull them out before serving!
Amanda says
I am not sure what happens, I followed the recipe and thee beef bones cooked on low all night in the crockpot. This morning my husband tasted the broth and said it was very greasy and tasted oily. It’s unfortunate bc I made 2 crockpots and had to throw both of them in the trash.
Angela @ BakeItWithLove.com says
Bone broth is inherently greasy as you are rendering the fat or marrow from the bones. Once you refrigerate the broth the fat will harden over the top of the broth and you can peel that fat layer off if desired. *This is the easiest way to remove the extra fatty part of the bone broth.
Alternatively, make sure that you are cooking the bones at a low simmer not a low boil. Simmering will allow the fat to rise to the surface, whereas a boil will churn the fat throughout the broth (making it difficult to skim from the top).
Hope that helps! Angela
mark says
Thanks Angela. This is the part of Cooking 101 we learn over time.
Donald D Romesburg says
How much bone broth do you add if you buy it already made? Thanks in advance. Looks outstanding to say the least.
Angela @ BakeItWithLove.com says
Thank you for the question, I would use between 6 to 8 cups of store bought bone broth. Hope that helps let me know how it turns out!
Mindy says
Really great and very flavorful.
Dawn says
I only added a few fresh garlic cloves to both the broth and the stew. Everyone I make this for loved this recipe. I have now mastered this soup and is our family's go to when we crave soup.
Sue says
This was really good. Super flavourful broth and tender beef. I did not add the tomato but did put frozen peas in at the end. Great recipe, thanks.