Hearty Autumn Harvest Beef Stew: A Fall Comfort Meal (Print Version)
Craft a warming Autumn Harvest Beef Stew with tender beef, root veggies, and rich broth. My personal fall favorite for cozy nights.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 27 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat Lover
# Ingredients:
→ Stew Base & Beef
01 -
2.5 lbs beef chuck roast, cut into 1.5-2 inch cubes
02 -
2 tbsp all-purpose flour (for dredging)
03 -
2 tbsp olive oil
→ Root Vegetables & Aromatics
04 -
2 large yellow onions, roughly chopped
05 -
3 carrots, peeled and chopped into 1-inch pieces
06 -
2 celery stalks, chopped into 1-inch pieces
07 -
4 cloves garlic, minced
08 -
1.5 lbs Yukon Gold or red potatoes, peeled and quartered
→ Flavor Enhancers & Liquids
09 -
6 oz tomato paste
10 -
1 cup dry red wine (like Cabernet or Merlot, optional)
11 -
4 cups beef broth, low sodium
12 -
1 tbsp Worcestershire sauce
13 -
4 sprigs fresh thyme
14 -
2 bay leaves
→ Seasonings & Finishing Touches
15 -
Salt and freshly ground black pepper, to taste
16 -
Fresh parsley, chopped (for garnish, optional)
# Instructions:
01 -
First things first, pat that beef chuck roast dry with paper towels. This is CRUCIAL for a good sear. Cut it into nice 1.5 to 2-inch chunks – too small and it'll disappear; too big and it takes forever to cook. Toss the beef with a generous pinch of salt, pepper, and a couple tablespoons of flour. Get it coated evenly. I usually do this right on my cutting board, embracing the floury chaos, honestly.
02 -
Heat a heavy-bottomed pot or Dutch oven over medium-high heat with a good glug of olive oil. Once shimmering, add your floured beef in batches. Don't overcrowd the pot! This is where you build flavor for your Autumn Harvest Beef Stew, so let it get deeply browned on all sides, about 3-4 minutes per side. I've rushed this step before, and the stew just wasn't as rich. Remove the browned beef to a plate and set aside.
03 -
Reduce the heat to medium. Toss in your chopped onions, carrots, and celery. Stir them around, scraping up all those delicious browned bits from the bottom of the pot – that's called fond, and it's pure flavor gold! Cook until the veggies soften, about 5-7 minutes. Then, stir in the minced garlic and tomato paste, cooking for another minute until fragrant. Oh, the smells right now are just divine, a true sign of good Autumn Harvest Beef Stew to come.
04 -
Pour in the red wine (if using) and scrape the bottom of the pot again, getting all those sticky bits up. Let it simmer for a couple of minutes until it reduces slightly. Then, add the beef broth, Worcestershire sauce, fresh thyme sprigs, and bay leaf. Bring it to a gentle simmer, and then return the browned beef to the pot, nestling it into the liquid. This is where the magic starts to happen for your Autumn Harvest Beef Stew.
05 -
Cover the pot tightly and reduce the heat to low. Let your Autumn Harvest Beef Stew simmer away gently for at least 1.5 to 2 hours, or until the beef is starting to get really tender. Stir occasionally, just to make sure nothing is sticking. This slow process is what transforms tough chuck into melt-in-your-mouth goodness. I usually just let it do its thing while I catch up on emails or, let's be real, scroll through cat videos.
06 -
After the beef is tender, add your chopped potatoes. If the stew seems a bit too thick, you can add a splash more beef broth or even water. Continue to simmer, covered, for another 20-30 minutes, or until the potatoes are fork-tender. Taste and adjust seasonings – salt, pepper, maybe another dash of Worcestershire. Remove the bay leaf and thyme stems before serving. Ladle into bowls and prepare for pure comfort with your homemade Autumn Harvest Beef Stew!
# Notes:
01 -
Don't skip browning the beef; it's the foundation of flavor for this Autumn Harvest Beef Stew, I learned that the hard way.
02 -
Leftovers are even better! Store in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.
03 -
No red wine? A splash of balsamic vinegar can add a similar depth, I've tried it and it works.
04 -
Serve with crusty bread to soak up all that amazing sauce – it's a must for me!
# Equipment Needed:
01 -
Large Dutch oven or heavy-bottomed pot
02 -
cutting board
03 -
sharp knife
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g