Autumn Harvest Beef Stew: An Incredible Essential Recipe for Fall

This Autumn Harvest Beef Stew is a cozy, heartwarming dish packed with tender beef, seasonal vegetables, and deep, comforting flavors that make it the ultimate fall meal. I love how it brings together everything I crave when the weather cools down — rich broth, slow-cooked beef, and the earthy sweetness of autumn produce. It’s hearty, nourishing, and fills the kitchen with the most incredible aroma while it simmers.

Why You’ll Love This Recipe

I love this recipe because it captures the essence of fall in a single pot. The beef becomes melt-in-your-mouth tender, and the combination of root vegetables, herbs, and a splash of red wine (optional but wonderful) creates layers of flavor that feel rustic and elegant at the same time. It’s perfect for Sunday dinners, meal prep, or feeding a crowd on chilly evenings. Plus, it’s one of those dishes that tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 pounds (≈900 g) beef chuck, cut into 1-inch cubes

• 3 tablespoons olive oil (divided)

• 2 tablespoons all-purpose flour

• 1 large onion, chopped

• 3 cloves garlic, minced

• 1 cup red wine (optional, for deglazing)

• 4 cups beef broth

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 3 large carrots, peeled and sliced

• 2 parsnips, peeled and sliced

• 2 medium potatoes, cubed

• 1 cup butternut squash, peeled and cubed

• 2 celery stalks, sliced

• 1 teaspoon dried thyme (or a few sprigs fresh thyme)

• 1 teaspoon dried rosemary

• 2 bay leaves

• Salt and freshly ground black pepper, to taste

• Chopped fresh parsley, for garnish

Directions

1. Prepare and season the beef
   I pat the beef cubes dry with paper towels, then toss them lightly in flour, salt, and pepper to help them brown and give the stew a thicker texture.

2. Brown the beef
   In a large Dutch oven or heavy-bottomed pot, I heat 2 tablespoons of olive oil over medium-high heat. I brown the beef in batches so it develops a nice crust without steaming. Once browned, I remove the beef and set it aside.

3. Sauté the aromatics
   In the same pot, I add the remaining tablespoon of oil, then the chopped onion and celery. I cook for about 4–5 minutes until softened, then add the minced garlic and cook for another minute until fragrant.

4. Deglaze and build the base
   I pour in the red wine to deglaze the pot, scraping up all the browned bits from the bottom — those bits are packed with flavor. If I’m not using wine, I skip straight to the broth. I then stir in the tomato paste and Worcestershire sauce.

5. Add the broth and beef
   I return the browned beef (and any juices) to the pot and pour in the beef broth. I add the thyme, rosemary, bay leaves, and bring the mixture to a gentle simmer.

6. Add the vegetables
   I stir in the carrots, parsnips, potatoes, and butternut squash. I cover the pot, reduce the heat to low, and let it simmer gently for about 1½ to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.

7. Adjust and finish
   Once the beef is fork-tender, I remove the bay leaves and taste the broth. I adjust the seasoning with salt and pepper as needed. For a thicker stew, I mash a few potato cubes into the liquid or simmer uncovered for 10 minutes to reduce slightly.

8. Serve
   I ladle the stew into bowls and sprinkle fresh parsley on top before serving. It’s delicious with crusty bread or served over mashed potatoes.

Servings and timing

This recipe makes about 6 generous servings.

• Prep time: ~20 minutes

• Cooking time: ~2 hours

• Total time: ~2 hours 20 minutes

Variations

• I sometimes add a handful of pearl onions or mushrooms for extra depth.

• For a hint of sweetness, I stir in a tablespoon of maple syrup or a handful of diced apples during the last 20 minutes of cooking.

• I swap out the butternut squash for sweet potatoes when I want a different kind of fall flavor.

• If I want it extra hearty, I add a splash of cream or a spoonful of sour cream just before serving.

• I’ve also made it in a slow cooker — 7–8 hours on low or 4–5 on high gives the same tender result.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it slowly on the stovetop over medium heat, adding a splash of broth or water if needed to loosen the sauce. It also freezes beautifully — I cool it completely, portion it into containers, and freeze for up to 3 months. I thaw overnight in the refrigerator and reheat on the stove before serving.

FAQs

Can I make this in an Instant Pot?

Yes. I brown the beef and sauté the onions and garlic using the sauté setting, then add all other ingredients. I cook on high pressure for 35 minutes, then let it naturally release for 10 minutes before opening.

What’s the best cut of beef for stew?

I like using beef chuck — it becomes incredibly tender when slow-cooked. Brisket or short ribs also work well.

Can I skip the wine?

Absolutely. If I skip the wine, I replace it with an extra cup of broth plus a teaspoon of balsamic vinegar for depth.

How do I make the stew thicker?

I mash a few pieces of potato into the broth or add a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) near the end of cooking.

What should I serve with it?

I love serving it with crusty bread, mashed potatoes, or a side of buttered egg noodles to soak up every bit of the flavorful sauce.

Conclusion

This Autumn Harvest Beef Stew is the definition of cozy — tender beef, hearty vegetables, and warm spices all simmered together into one comforting pot. I love how it celebrates the flavors of fall and makes the house smell amazing while it cooks. Whether I’m serving it for family dinner or meal prepping for the week, it’s a wholesome, nourishing favorite I return to every year when the leaves start to turn.