Introduction

Autumn Harvest Beef Stew is a comforting, hearty dish perfect for chilly days. Packed with tender beef and a variety of root vegetables, it’s a satisfying meal that warms you from the inside out.

A white bowl filled with a thick stew made of chunks of brown beef, soft orange carrot pieces, and yellowish cubed potatoes, all covered in a rich brown gravy. The stew looks warm and hearty, and small green herb sprigs sit on top as garnish. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat olive oil in a large pot over medium-high heat. Add beef cubes in batches without overcrowding. Brown the beef on all sides, then remove and set aside.
Step 2: In the same pot, sauté the diced onion and minced garlic for 3 to 4 minutes until the onion becomes translucent.
Step 3: Stir in the tomato paste and cook for an additional minute to caramelize and boost the flavor.
Step 4: Pour in a splash of beef broth and scrape the bottom of the pot to release any browned bits, enhancing the stew’s depth.
Step 5: Return the browned beef to the pot along with the remaining beef broth.
Step 6: Add the carrots, potatoes, parsnips, and celery to the pot.
Step 7: Season with dried thyme, rosemary, bay leaf, salt, and pepper.
Step 8: Bring everything to a boil, then reduce heat to low. Cover and let simmer for about 2 hours, until the beef is tender.
Step 9: Taste and adjust seasoning if needed. Remove the bay leaf before serving.
Step 10: Serve the stew hot, garnished with fresh chopped parsley for a burst of color and freshness.

Tips & Variations

For an extra rich flavor, brown the vegetables briefly before adding the broth.
Substitute parsnips with turnips or sweet potatoes for a different twist.
If you prefer a thicker stew, mash a few potatoes into the broth towards the end of cooking.
Use fresh herbs instead of dried for a brighter herb flavor, adding them near the end of cooking.

Storage

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

How to Serve

A large white pot filled with a rich, brown chili made of beans, ground meat, and spices, showing a thick and hearty texture with some visible chili peppers. Three white bowls around the pot each hold a serving of the chili, topped with a small dollop of white sour cream and fresh green herbs, sitting on a white marbled surface. Nearby, a small white bowl contains thinly sliced red onions, while another bowl holds lime wedges and a few more green herbs. The scene is cozy and inviting, focused on warm tones of the chili and cool white dishes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this stew?

Yes, you can use other stew-friendly cuts like brisket or bottom round. Just ensure they are suitable for slow cooking to become tender.

Do I need to brown the beef before stewing?

Browning the beef adds flavor and a richer color to the stew, but you can skip this step if you’re short on time. The stew will still be tasty, though less complex in flavor.