Autumn Harvest Beef Stew – Hearty, Comforting & Full of Fall Flavors
Warm up with this Autumn Harvest Beef Stew, loaded with tender beef, seasonal vegetables, and rich, savory flavors. Perfect for cozy fall evenings, family dinners, or meal prep, this hearty stew is easy to make and sure to become a seasonal favorite.
Equipment
- Dutch oven or heavy-bottomed pot
- Wooden spoon or silicone spatula
- Chef’s knife and cutting board
- Measuring Cups and Spoons
- Ladle
- Optional: slow cooker for convenience
Ingredients
- Beef: 2 lbs chuck roast or stew meat, cubed
- Vegetables: 3 carrots, 2 parsnips, 2 sweet potatoes, 1 small squash, 2 celery stalks, 1 onion
- Liquids: 4 cups beef stock, 2 tbsp tomato paste, ½ cup red wine (optional)
- Seasonings: 2 tsp thyme, 1 tsp rosemary, 2 bay leaves, 1 tsp paprika, salt & pepper to taste
- Thickener: 2 tbsp flour or cornstarch (optional)
Instructions
- Trim and cube beef; chop vegetables evenly.
- Heat pot, add a little oil, and sear beef in batches until browned. Remove and set aside.
- Sauté onions and celery in the same pot until fragrant. Stir in tomato paste and spices for 1–2 minutes.
- Return beef to the pot; add beef stock and optional wine. Scrape up browned bits. Simmer 1–1.5 hours until beef is tender.
- Add root vegetables; cover and simmer 25–30 minutes until tender but not mushy.
- Optional: mix flour or cornstarch with water and stir in to thicken broth.
- Taste and adjust seasoning. Remove bay leaves and serve hot.
Notes
- Use marbled beef for tender, flavorful meat.
- Add vegetables according to cooking time to maintain texture.
- Flavors deepen if made ahead; store leftovers in the fridge or freezer.
- Optional variations: adjust spices, use red wine for richness, or substitute mushrooms for a vegetarian version.