Description

This Autumn Harvest Beef Stew is a comforting and hearty dish perfect for fall. It features tender beef chuck slow-cooked with a medley of root vegetables and aromatic herbs, creating a rich flavor that warms the soul. Ideal for cozy evenings, this stew combines classic autumn ingredients in a simple yet flavorful recipe.

Ingredients

Scale

Meat and Oil

2 pounds beef chuck, cut into 1-inch cubes
3 tablespoons olive oil

Vegetables

1 large onion, diced
3 cloves garlic, minced
2 cups carrots, sliced
2 cups potatoes, diced
1 cup parsnips, diced
1 cup celery, diced

Liquids and Seasonings

4 cups beef broth
1 tablespoon tomato paste
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper, to taste

Garnish

Fresh parsley, chopped (for garnish)

Instructions

Brown the Beef: Heat olive oil in a large pot over medium-high heat. Add beef cubes in batches to avoid overcrowding. Sear until browned on all sides. Remove and set aside.
Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Sauté for 3–4 minutes until the onion becomes translucent and fragrant.
Add Tomato Paste: Stir in tomato paste and cook for an additional minute to let it caramelize slightly, which enhances its rich flavor.
Deglaze: Pour in a splash of beef broth and use a wooden spoon to scrape the bottom of the pot, releasing all the browned bits which add depth to the stew.
Return Beef: Add the browned beef cubes back into the pot along with the remaining beef broth.
Add Vegetables: Incorporate carrots, potatoes, parsnips, and celery into the pot, stirring to combine everything evenly.
Season: Add dried thyme, rosemary, bay leaf, and season with salt and pepper to taste.
Simmer: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2 hours, or until the beef is tender and the flavors have melded beautifully.
Adjust Seasoning: Taste the stew and adjust seasoning if necessary. Remove the bay leaf before serving.
Garnish: Serve the stew hot, garnished with freshly chopped parsley to add a bright, fresh note and a pop of color.

Notes

For a thicker stew, you can mash a few potatoes in the pot or add a slurry of cornstarch and water in the last 10 minutes of cooking.
Feel free to substitute beef broth with vegetable broth for a slightly lighter flavor.
Leftovers taste even better the next day as flavors continue to develop.
This stew freezes well; store in airtight containers for up to 3 months.
To enhance richness, add a splash of red wine when deglazing.

Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Category: Main Course
Method: Stewing/Simmering
Cuisine: American

Nutrition

Serving Size: 1 and 1/2 cups
Calories: 380
Sugar: 6g
Sodium: 580mg
Fat: 18g
Saturated Fat: 6.5g
Unsaturated Fat: 10g
Trans Fat: 0.1g
Carbohydrates: 22g
Fiber: 4g
Protein: 28g
Cholesterol: 85mg

Keywords: beef stew, autumn recipe, fall comfort food, hearty stew, slow-cooked beef, root vegetables, cozy dinner