Autumn Harvest Beef Stew Recipe

Introduction

This Autumn Harvest Beef Stew is a warm, comforting dish perfect for crisp fall days. Packed with tender beef and a medley of seasonal root vegetables, it’s a hearty meal that fills the kitchen with inviting aromas.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups carrots, sliced
• 2 cups potatoes, diced
• 1 cup parsnips, diced
• 1 cup celery, diced
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Step 1: 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 the beef and set aside.
2. Step 2: In the same pot, add diced onion and minced garlic. Sauté for 3–4 minutes until the onion becomes translucent.
3. Step 3: Stir in tomato paste and cook for an additional minute to caramelize and enhance its flavor.
4. Step 4: Pour in a splash of beef broth and scrape the bottom of the pot to release browned bits, adding depth to the stew.
5. Step 5: Return the browned beef to the pot along with the remaining beef broth.
6. Step 6: Add carrots, potatoes, parsnips, and celery to the mixture.
7. Step 7: Season with dried thyme, rosemary, bay leaf, salt, and pepper.
8. Step 8: Bring to a boil, reduce heat to low, cover, and let simmer for about 2 hours or until the beef is tender.
9. Step 9: Taste and adjust seasoning as needed. Remove the bay leaf before serving.
10. Step 10: Serve hot, garnished with fresh parsley for a bright finish.

Tips & Variations

• For extra richness, add a splash of red wine before simmering.
• Swap parsnips with turnips or sweet potatoes for different flavor profiles.
• Use fresh herbs if available—add them towards the end to keep their vibrant flavor.
• To thicken the stew, mash some of the cooked potatoes into the broth or add a slurry of cornstarch and water in the last 10 minutes.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until hot throughout. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, other cuts like brisket or short ribs work well for stew as they become tender with slow cooking. Just adjust cooking time as needed.

Is it possible to make this stew in a slow cooker?

Absolutely. Brown the beef and sauté aromatics beforehand, then combine all ingredients in the slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours until beef is tender.

Autumn Harvest Beef Stew Recipe

Print Recipe

★★★★★

4.9 from 114 reviews

This Autumn Harvest Beef Stew is a hearty and comforting meal perfect for chilly days. Tender beef chuck is browned and simmered with a medley of autumn vegetables, fragrant herbs, and rich beef broth. The stew is slowly cooked until all flavors meld beautifully, resulting in a warm, flavorful dish that celebrates the bounty of the season.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Broth

• 2 pounds beef chuck, cut into 1-inch cubes
• 4 cups beef broth
• 3 tablespoons olive oil
• 1 tablespoon tomato paste

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

Herbs and Seasoning

• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste

Garnish

• Fresh parsley, chopped

Instructions

1. 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.
2. 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.
3. Add Tomato Paste: Stir in tomato paste and cook for an additional minute to slightly caramelize it, enhancing the stew’s depth of flavor.
4. Deglaze the Pot: Pour in a splash of beef broth and scrape the bottom of the pot to release any browned bits stuck to it. This adds a rich flavor to the stew.
5. Return the Beef: Add the browned beef back into the pot along with the remaining beef broth.
6. Add Vegetables: Incorporate carrots, potatoes, parsnips, and celery into the pot with the meat and broth.
7. Season: Add dried thyme, rosemary, bay leaf, and season with salt and pepper to taste.
8. Simmer: Bring the mixture to a boil, then reduce heat to low. Cover the pot and let the stew simmer gently for about 2 hours, or until the beef is tender and the flavors have melded.
9. Adjust Seasoning: Taste the stew and adjust the seasoning if necessary. Remove the bay leaf before serving.
10. Garnish and Serve: Serve the hot stew garnished with freshly chopped parsley for a fresh and colorful finish.

Notes

• For a thicker stew, you can mash a few potatoes in the pot towards the end of cooking.
• Feel free to add other root vegetables like turnips or sweet potatoes for variation.
• Make sure to brown the beef well to develop a deeper flavor base.
• This stew can be made in advance and tastes even better the next day.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: Autumn beef stew, hearty beef stew, fall comfort food, slow simmered beef stew, beef and root vegetables stew