There's something comforting about a really good stew, and this homemade Beef Stew from Beef Bone Broth tastes so good it could make any day better! Making your own beef bone broth adds so much flavor and health benefits too! Use grass fed beef where available for the best health benefits and organic beef bone broth! Try my other fantastic hearty beef dinner recipes like the classic French stew, Beef Bourguignon or my easy hamburger meals like Ground Beef Stroganoff and Bacon Wrapped Meatloaf!
Bone Broth Beef Stew Recipe
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!!
How To Make Beef Bone Broth
To get this stew started, you can use bones that are completely free of meat, or bones that you cut the meat off of for the stew. *I used the left over beef back ribs from dinner the previous night, marrow bones are best and meaty bones like oxtails and short ribs are great too!
If available, I prefer to use grass fed beef for making our beef bone broth and beef stew! It's my best option for organic bone broth.
Preheat your oven to 450 ºF ( 232 ºC ). Coat the bones with tomato paste and the seasoning, including smoked paprika, salt, pepper, oregano, and thyme, and place them on a baking sheet lined with parchment paper or aluminum foil.
Bake the coated and seasoned beef bones at 450 ºF ( 232 ºC ) for 30 - 35 minutes, or until nicely browned, but not too browned or blackened. Remove the baking sheet with the bones from the oven, and transfer the bones to an 8 quart stock pot.
Add enough water to cover the bones and then add the mirepoix ( rough chopped carrots, celery, and onion ) and two bay leaves. Cover the pot and cook on low heat after bringing the pot to a boil, for as long as you can ( a crock pot can be used to let the bones simmer on the low setting overnight but for best flavor broth should cook for at least eight hours and up to 24 hours ) but a minimum of 1 hour.
If you are using a shorter simmering time, increase the heat to medium and keep the broth cooking at a low boil. Once the bones are done simmering, place a fine sieve colander over a large bowl and strain the broth into the large bowl, removing the bones, vegetables from the mirepoix, and bay leaves.
Set the broth aside, as we will return it to the stock pot later. Return the stock pot to the stove top and increase the heat to medium.
Place the butter into the stock pot and melt the butter, turning the stock pot to coat the bottom evenly with the melted butter.
How To Make Your Beef Stew from Beef Bone Broth
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), then add the chopped onion and cook for an additional 2 minutes.
Add the broth back 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.
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 ). Remove from heat before serving and allow to cool for 5 - 10 minutes.
*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.
Please post any additional questions you may have in the comments section below. Enjoy!
Homemade Beef Stew From Beef Bone Broth
Beef Bone Broth
Homemade Beef Stew
- 2 Tbsp butter
- 1 lb beef for stew (we used a chuck roast portion, cubed into 1 inch chunks)
- ¼ cup all-purpose flour
- 3 carrots (sliced)
- 4 ribs celery (sliced)
- ½ c 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)
- Preheat oven to 450 degrees F (232 degrees C) 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.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!