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Autumn Harvest Beef Stew Recipe

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★★★★★

5 from 95 reviews

This Autumn Harvest Beef Stew is a hearty and comforting dish perfect for chilly fall days. Tender beef chuck is slowly simmered with a medley of seasonal vegetables like carrots, potatoes, parsnips, and celery in a rich beef broth infused with aromatic herbs and tomato paste. The stew is deeply flavorful and makes a satisfying meal that showcases the essence of autumn flavors.

Ingredients

Scale

Beef and Broth

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 4 cups beef broth
  • 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

Seasoning and Garnish

  • 3 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Beef: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef chuck cubes in batches, ensuring not to overcrowd the pan, and brown them on all sides. This browning process takes about 5-7 minutes per batch and helps develop a rich flavor base for the stew. Once browned, remove the beef and set aside.
  2. Sauté Aromatics: In the same pot, add the diced onion and minced garlic. Cook over medium heat until the onion becomes translucent and fragrant, about 4-5 minutes, stirring occasionally to prevent burning.
  3. Deglaze and Build Flavor: Stir in the tomato paste and cook for 1-2 minutes to deepen its flavor. Then, pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom. These bits add essential flavor to your stew.
  4. Add Vegetables and Herbs: Return the browned beef to the pot along with the sliced carrots, diced potatoes, parsnips, and celery. Add dried thyme, rosemary, bay leaf, and season with salt and pepper to taste. Stir everything together to combine.
  5. Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the stew simmer gently for about 2 to 2.5 hours, or until the beef is tender and vegetables are cooked through. Stir occasionally to prevent sticking and ensure even cooking.
  6. Final Touches: Once the cooking is complete, remove the bay leaf. Adjust seasoning with additional salt and pepper if needed. Ladle the stew into bowls and garnish with freshly chopped parsley to add a bright fresh note to the dish.

Notes

  • You can substitute beef chuck with stew beef if preferred, but chuck tends to become more tender and flavorful during slow simmering.
  • For a thicker stew, you can mash some of the potatoes in the pot or add a slurry of flour or cornstarch mixed with water during the last 10 minutes of cooking.
  • Serve with crusty bread or over a bed of creamy mashed potatoes for a more filling meal.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 3 months.

Keywords: beef stew, autumn recipe, hearty stew, comfort food, slow simmered beef, fall vegetables

Find it online: https://mjrecipe.com/autumn-harvest-beef-stew-recipe/