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Autumn Harvest Beef Stew 1

Autumn Harvest Beef Stew

A hearty dish that captures the essence of fall flavors in every spoonful. This carefully crafted blend of tender beef chuck, seasonal root vegetables, and aromatic herbs creates a symphony of flavors reminiscent of harvest festivals and cozy evenings by the fire.
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Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Active Time 45 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 385 kcal

Equipment

  • Dutch Oven
  • Wooden Spoon
  • Measuring Cups and Spoons

Ingredients
  

Meat & Base

  • 2 pounds beef chuck cut into 1.5-inch cubes
  • 3 tablespoons olive oil divided
  • 2 medium onions roughly chopped
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine substitute with beef broth for alcohol-free version
  • 4 cups beef broth preferably low-sodium

Herbs & Seasonings

  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • salt and freshly ground black pepper to taste
  • fresh parsley chopped, for garnish

Vegetables

  • 3 medium carrots cut into 1-inch pieces
  • 2 parsnips cut into 1-inch pieces
  • 1 small butternut squash peeled and cubed (about 2 cups)
  • 8 ounces cremini mushrooms quartered

Thickener

  • 2 tablespoons all-purpose flour substitute cornstarch for gluten-free option
  • 1/4 cup cold water for mixing with flour

Instructions
 

  • Pat the beef chuck cubes dry with paper towels. Season generously with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until shimmering.
  • Working in batches to avoid overcrowding, sear the beef cubes on all sides until deeply browned, about 3-4 minutes per batch. Transfer to a plate and set aside.
  • In the same pot, add the remaining tablespoon of olive oil. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Stir in tomato paste and cook for 2 minutes until it darkens slightly.
  • Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all the flavorful brown bits. Simmer for 3-4 minutes until the wine reduces by half.
  • Return the beef to the pot along with any accumulated juices. Add beef broth, bay leaves, rosemary, and thyme. Bring to a boil, then reduce heat to maintain a gentle simmer.
  • Cover and cook for 1 hour and 30 minutes, or until beef is nearly tender.
  • Add carrots, parsnips, butternut squash, and mushrooms to the pot. Continue simmering, covered, for another 30 minutes or until vegetables are tender but not mushy.
  • In a small bowl, whisk together flour and 1/4 cup of cold water until smooth. Gradually stir this mixture into the stew and simmer for 10 minutes until thickened.
  • Add Worcestershire sauce and balsamic vinegar. Taste and adjust seasoning with salt and pepper.
  • Remove bay leaves and herb stems before serving. Garnish with fresh chopped parsley.

Notes

For a deeper autumn flavor profile, try adding 1 cup of fresh apple cider in place of 1 cup of beef broth – this enhances the harvest notes beautifully!
This stew actually improves with time as flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.
For freezing, portion into individual servings in freezer-safe containers, leaving 1/2 inch headspace for expansion. Frozen stew maintains optimal flavor for up to 3 months.

Nutrition

Calories: 385kcalCarbohydrates: 24gProtein: 29gFat: 18gSaturated Fat: 7gSodium: 520mgPotassium: 1020mgFiber: 5gVitamin A: 210IUIron: 25mg
Keyword Beef Stew, Fall Recipe, Autumn Recipe, Harvest Stew, Comfort Food
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