It is time for my Best Beef Stew Recipe- probably the best you will ever come across because I use totally fresh bone broth from chicken and beef bones!

The weather in Montana is starting to turn! My favorite season is here, it’s time for soups/stews, sweaters, daily cups of hot tea! I think my husband would boast that his favorite part of the season is my homemade soups. When the weather calls for it, he prefers my fresh chicken soup- and if he had it his way, it would be on the menu once a week. One of my favorite parts of this beef stew is the fresh beef broth that I make while the stew is cooking- I just add a beef bone to the mix and call it good, or I make it a few days or week prior. This recipe is so simple and can be made either in a stock pot on the stove or a crockpot.

This recipe pairs well with my favorite (surprisingly medium/low-carb) dinner rolls come Mom on Timeout- The BEST Dinner Rolls. I love these rolls because they don’t take too long and they are pleasantly sweet. To make them truly low carb, you could swap the sugar out for something like Swerve.

Beef Stew Recipe

Beef Stew Recipe

Ingredients

  • Beef Stew meat 1 lb
  • Frozen Peas 1/2 bag
  • 3 big Carrots
  • 1/2 bag of gold potatoes or a handful (or) 1-2 russet potatoes
  • 2 TBS from can of tomato paste
  • 1 can Diced or Petite Diced Tomatoes
  • Beef Bone or 4 cups of beef broth
  • Chicken Broth 3 cups
  • 2-3 cups of water- set aside and only used if you need to dilute but it is unlikely
  • 1 onion
  • 2 TBS each Seasoning: Italian Seasoning salt, pepper, Basil, 3 Bay Leaves (keep seasoning to the side and add throughout the day if you need to)
  • 1/4 cup flour

Instructions

  • Chop/dice/cut/mince the carrots, onion, potatoes, and set aside *when I used the gold potatoes, they were all small enough to just toss into the pot
  • Place the beef bone on its side inside the crockpot (or) if you’re using a large stock pot, it will not matter (or) 3-4 cups of beef broth
  • Add 3 cups of chicken broth
  • Separate the beef stew meat and add to the bottom of the pot
  • Combine all the vegetables to the pot
  • Season and stir the ingredients
  • Crockpot HIGH 6-8 hours until the beef stew meat is very tender and the carrots are tender *I sometimes leave 1 big chunk of potatoes or carrots to compare the tenderness of the vegetables to the rest of the root veggies. “If the big one is tender then the rest are for sure tender”
  • 30-45 minutes before dinner time: Use a ladle to pour a small amount of the broth into a small bowl, mix 1/4 cup of flour with the broth and then add back to the soup- this will thicken the stew. Also, very carefully remove the beef bone from the pot

Notes for Best Beef Stew

If you are using a stock pot, then this can be finished in 3-4 hours as long as the carrots, potatoes and stew meat is tender. And when this is finished, there might be an amount of orange oil- this is because of the beef bone and you do not taste it as greasy. It is the mixing of the bone marrow and the tomatoes

Cost at a Glance

  • Beef Stew meat $6.35
  • Frozen Peas $0.35 (half a bag)
  • 3 Carrots
  • 1/2 bag of gold potatoes
  • 2 TBS from can of tomato paste
  • The remaining amount of petite diced tomatoes from Tuesday night
  • Beef Bone (to replace broth)
  • Chicken Broth 3 cups
  • 1 onion
  • Seasoning: Italian Seasoning, salt, pepper, Basil, 3 Bay Leaves
  • 1/4 cup flour
  • Bread Rolls: Less than $1

Best Homemade Beef Stew

Best Beef Stew Ever! Healthy, delicious and makes for $2 per serving. This is a stew you are sure to want to eat again and again!
Prep Time 10 mins
Cook Time 6 hrs
Course Soup
Cuisine American
Servings 8 servings

Equipment

  • Crockpot or Stock Pot

Ingredients
  

  • Beef Stew meat 1 lb
  • Frozen Peas 1/2 bag
  • 3 big Carrots
  • 1/2 bag of gold potatoes or a handful (or) 1-2 russet potatoes
  • 2 TBS from can of tomato paste
  • 1 can Diced or Petite Diced Tomatoes
  • Beef Bone or 4 cups of beef broth
  • Chicken Broth 3 cups
  • 2-3 cups of water- set aside and only used if you need to dilute but it is unlikely
  • 1 onion
  • 2 TBS each Seasoning: Italian Seasoning salt, pepper, Basil, 3 Bay Leaves (keep seasoning to the side and add throughout the day if you need to)
  • 1/4 cup flour

Instructions
 

  • Chop/dice/cut/mince the carrots, onion, potatoes, and set aside *when I used the gold potatoes, they were all small enough to just toss into the pot
  • Place the beef bone on its side inside the crockpot (or) if you’re using a large stock pot, it will not matter (or) 3-4 cups of beef broth
  • Add 3 cups of chicken broth
  • Separate the beef stew meat and add to the bottom of the pot
  • Combine all the vegetables to the pot
  • Season and stir the ingredients
  • Crockpot HIGH 6-8 hours until the beef stew meat is very tender and the carrots are tender *I sometimes leave 1 big chunk of potatoes or carrots to compare the tenderness of the vegetables to the rest of the root veggies. “If the big one is tender then the rest are for sure tender”
  • 30-45 minutes before dinner time: Use a ladle to pour a small amount of the broth into a small bowl, mix 1/4 cup of flour with the broth and then add back to the soup- this will thicken the stew. Also, very carefully remove the beef bone from the pot

Notes

Notes- If you are using a stock pot, then this can be finished in 3-4 hours as long as the carrots, potatoes and stew meat is tender. And when this is finished, there might be an amount of orange oil- this is because of the beef bone and you do not taste it as greasy. It is the mixing of the bone marrow and the tomatoes
Keyword beef stew, ground beef recipes, soups, stews