Description
This Autumn Harvest Beef Stew is a cozy, flavorful dish full of tender beef, root vegetables, and a rich, savory broth. Infused with herbs and seasonal produce, it’s the perfect comforting meal for chilly fall days.
Ingredients
- 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
Instructions
- Prepare the beef: Pat beef cubes dry and toss with flour, salt, and pepper.
- Brown the beef: Heat 2 tablespoons olive oil in a large Dutch oven. Brown beef in batches, then remove and set aside.
- Sauté aromatics: Add remaining oil to the pot. Cook onion and celery for 4–5 minutes until soft. Add garlic and cook 1 minute more.
- Deglaze and build flavor: Pour in red wine (if using) to deglaze, scraping up browned bits. Stir in tomato paste and Worcestershire sauce.
- Add broth and beef: Return beef and juices to the pot. Add beef broth, thyme, rosemary, and bay leaves. Bring to a simmer.
- Add vegetables: Stir in carrots, parsnips, potatoes, and butternut squash. Cover and simmer on low for 1½–2 hours, stirring occasionally, until beef is tender.
- Adjust and thicken: Remove bay leaves. Taste and season with salt and pepper. For a thicker stew, mash a few potato pieces or simmer uncovered 10 minutes.
- Serve: Garnish with chopped parsley and serve hot with crusty bread or over mashed potatoes.
Notes
- Use beef chuck for the most tender texture; brisket or short ribs also work well.
- Add pearl onions or mushrooms for extra flavor.
- Stir in diced apples or maple syrup near the end for subtle sweetness.
- Replace butternut squash with sweet potatoes for variation.
- Make in a slow cooker: cook on low 7–8 hours or high 4–5 hours.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 7g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 95mg
