Stella is a difficult beer as Nosy said, but it’s not impossible. It’s a light lager and it’s all about process. Fermentation, water and mashing have to be dead on to make it turn out.
Grain bill is usually 100% German or continental malt. Some add rice, but I wouldn’t, maybe 3% white wheat for head retention.
Bitter to 15-18 IBU with a clean German hop, Magnum is clean and you don’t need very much, Tettnang is good too.
The water is very soft, all R/O, the chloride to sulfate ratio is even or slightly to the chloride side.
WLP833 is IMHO the best yeast for this beer, which is basically a lower IBU Helles. This yeast is very clean at 48F, is easy to work with and is a fast starter. Pitch a lot of yeast, more than you think you should. I pitch 2.0 million cells/ml/ degree Plato when I brew Helles/American lager/Stella. Expect sulfur production, you can get rid of it with a long rest at 62F after a week at 48F. Saflager 34/70 would be my second choice, but 833 is better in this case.
It’s a tough beer and don’t be disappointed if it’s not a Stella the first go around, it may take a lot of try’s to get it right. But if you can brew this beer you can just about any beer.