Autumn Harvest Beef Stew is the ultimate comfort food for fall, a hearty, rustic dish filled with tender beef, earthy root vegetables, and a rich, flavorful broth. This stew highlights the best of seasonal produce like carrots, potatoes, squash, and parsnips, simmered with fresh herbs that infuse every spoonful with cozy autumn warmth.
Perfect for chilly evenings, Sunday dinners, or holiday gatherings, this beef stew is slow-simmered to bring out deep flavors and tender textures. Serve it with crusty bread, over mashed potatoes, or even alongside rice for a hearty, comforting meal that feels like fall in a bowl.
Ingredients
- 2 lbs beef chuck roast, cut into 1 ½-inch cubes
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, peeled and sliced
- 2 parsnips, peeled and sliced
- 2 cups butternut squash, cubed
- 2 medium potatoes, cubed
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 6 cups beef broth
- 1 cup red wine (optional, for depth)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Preparation
Step 1: Brown the Beef
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Toss beef cubes in flour, then sear in batches until browned on all sides. Remove and set aside.
Step 2: Sauté Vegetables
- Add onion, carrots, parsnips, and garlic to the pot. Cook 5–6 minutes until softened.
Step 3: Build the Base
- Stir in tomato paste and paprika, cooking for 1 minute.
- Deglaze with red wine, scraping up browned bits (optional but adds richness).
Step 4: Simmer the Stew
- Return beef to the pot. Add beef broth, bay leaves, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer covered for 1 ½ to 2 hours.
Step 5: Add Remaining Vegetables
- Stir in potatoes and butternut squash. Simmer an additional 30 minutes until vegetables and beef are tender.
Step 6: Serve
- Remove bay leaves. Garnish with fresh parsley and serve hot with bread or over mashed potatoes.
Variations
- Slow Cooker Version: Brown beef first, then add all ingredients to crockpot. Cook on LOW 7–8 hours or HIGH 4–5 hours.
- Gluten-Free: Skip flour or use cornstarch to thicken.
- Hearty Add-ins: Add mushrooms, turnips, or pearl onions for extra depth.
- Spicy Twist: Add a pinch of cayenne or chili flakes.
Cooking Notes
- Chuck roast is ideal for stews because it becomes fork-tender when cooked low and slow.
- Red wine adds depth but can be replaced with extra broth.
- Flour coating helps beef brown and thickens the stew.
Serving Suggestions
- Pair with crusty bread or biscuits to soak up the broth.
- Serve over mashed potatoes, polenta, or rice.
- Add a side salad with apples and walnuts for a fresh contrast.
Tips
- Cut vegetables into similar-sized pieces for even cooking.
- Don’t rush the simmering process, the longer it cooks, the more tender the beef.
- Leftovers taste even better the next day as flavors deepen.
- Freeze in portions for easy future meals.
Timing
- Prep Time: 20 minutes
- Cooking Time: 2 ½ hours
- Total Time: 2 hours 50 minutes
Nutritional Information (per serving, 6 servings)
- Calories: 460
- Protein: 37g
- Sodium: 720mg
FAQs
Q1: Can I make autumn harvest beef stew ahead of time?
- Yes, it tastes even better the next day, reheat gently on the stove.
Q2: Can I freeze beef stew?
- Absolutely, freeze in airtight containers for up to 3 months.
Q3: What’s the best beef for stew?
- Chuck roast is the best choice, but brisket or round also work.
Q4: Can I make this vegetarian?
- Yes, replace beef with lentils, beans, or extra root vegetables, and use vegetable broth.
Q5: How do I thicken the stew?
- Simmer uncovered to reduce liquid or stir in a cornstarch slurry.
Conclusion
Autumn Harvest Beef Stew is a hearty, rustic, and flavorful dish that captures the essence of fall. With tender beef, root vegetables, herbs, and a rich broth, it’s perfect for warming up on chilly nights or serving at seasonal gatherings. Easy to customize, freezer-friendly, and guaranteed to satisfy, this stew will quickly become a fall family favorite.