60 Fall Dinner Ideas: Cozy Beef Stew & Autumn Delights (Print Version)
60 Fall Dinner Ideas to warm your soul! Discover easy, delicious recipes for cozy autumn nights, including my go-to hearty beef stew. Perfect for family meals!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 150 Minutes minutes
Total Time: 170 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Meat-Based, Hearty
# Ingredients:
→ Hearty Base
01 -
2.5 lbs beef chuck roast, cut into 1.5-inch chunks
02 -
2 tbsp olive oil
03 -
3 large carrots, peeled and roughly chopped
04 -
2 celery stalks, roughly chopped
05 -
1 large yellow onion, chopped
06 -
1.5 lbs Yukon Gold potatoes, peeled and quartered
→ Aromatic & Liquid Gold
07 -
4 cloves garlic, minced
08 -
2 tbsp tomato paste
09 -
4 cups beef broth, good quality
10 -
1 cup dry red wine (like Cabernet Sauvignon or Pinot Noir), optional but recommended
→ Spices & Herbs
11 -
1 tbsp all-purpose flour
12 -
2 bay leaves
13 -
4 sprigs fresh thyme
14 -
2 sprigs fresh rosemary
15 -
Salt and freshly ground black pepper to taste
→ Finishing Touches
16 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
First things first, get all your veggies chopped and your beef cut into nice, uniform 1.5-inch chunks. I find that if they're too small, they disintegrate, and too big, they take ages to cook. Pat that beef super dry, like, really dry! This is where I always forget to salt the beef *before* browning, oops. You want a good sear, not a steam bath. Trust me on this, it's a game-changer for all 60 Fall Dinner Ideas.
02 -
Heat a heavy-bottomed pot or Dutch oven over medium-high heat with a bit of oil. Work in batches so you don't overcrowd the pan – overcrowding means no sear, just sad, grey beef. Brown on all sides until deeply caramelized, about 3-4 minutes per side. This step, honestly, builds so much flavor, it's worth the time. Don't rush it like I did that one time; you'll regret it! Remove the beef and set aside. The kitchen should smell amazing already!
03 -
Reduce heat to medium. Add your chopped onions, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Then, stir in the garlic and tomato paste, cooking for another minute until fragrant. Sprinkle in the flour and cook for 1 minute. Pour in the red wine (or extra broth!) and scrape up all those delicious browned bits from the bottom of the pot. This is called deglazing, and it's where so much flavor hides!
04 -
Return the seared beef to the pot. Add the beef broth, bay leaves, thyme, and rosemary. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it do its thing for about 1.5 to 2 hours. This is the magic hour where the beef starts to get incredibly tender. The whole house will start to smell like pure autumn comfort, honestly, it's one of my favorite smells, a true representation of 60 Fall Dinner Ideas!
05 -
After the initial simmer, add your potatoes to the pot. Stir gently, re-cover, and continue to simmer for another 30-45 minutes, or until the potatoes are fork-tender and the beef is fall-apart tender. This is where I sometimes get impatient and poke the potatoes too much, making them a little mushy. Try not to do that! You want them to hold their shape but be perfectly soft.
06 -
Once everything is tender, remove the bay leaves and herb sprigs. Taste the stew and adjust seasoning with salt and pepper as needed. Sometimes it needs a little more salt than you think, so don't be shy! Ladle into big, warm bowls and garnish with fresh chopped parsley. The final result should be a rich, deeply flavored stew that's thick enough to cling to a spoon and just screams 'cozy fall evening.' It's truly one of the best 60 Fall Dinner Ideas you'll make!
# Notes:
01 -
Don't rush the sear on the beef, honestly! That's where all the flavor starts.
02 -
This stew tastes even better the next day, trust me. Make a big batch!
03 -
No red wine? Beef broth works, but you lose a little depth. I've used stout beer too, oops, don't tell anyone!
04 -
Serve it in big, rustic bowls with crusty bread for dipping. So comforting.
# Equipment Needed:
01 -
Dutch oven or heavy-bottomed pot
# Nutrition (Per Serving):
Calories: 450-550 kcal
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g