Autumn Harvest Beef Stew Recipe
This Autumn Harvest Beef Stew is a hearty and comforting dish featuring tender beef chuck simmered with a vibrant medley of root vegetables and aromatic herbs. Perfect for cozy fall evenings, this stew combines rich flavors of thyme, rosemary, and tomato paste to create a satisfying meal that warms the soul.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Meat and Broth
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 3 tablespoons olive oil
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
Seasonings
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- 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, browning them evenly on all sides to develop rich flavor. Remove the browned beef and set aside.
- Sauté aromatics: In the same pot, add the diced onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add tomato paste and herbs: Stir in the tomato paste, dried thyme, dried rosemary, and bay leaf. Cook for 1-2 minutes to deepen the flavors and allow the tomato paste to caramelize slightly.
- Combine ingredients: Return the browned beef to the pot. Add the beef broth, carrots, potatoes, parsnips, and celery. Stir well to combine everything evenly.
- Simmer the stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
- Season and finish: Remove the bay leaf. Taste the stew and season with salt and pepper as needed. If the stew is too thick, add a little extra broth or water to reach desired consistency.
- Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or your favorite side.
Notes
- For extra depth, brown the vegetables briefly after sautéing the onions and garlic, before adding liquids.
- You can substitute beef chuck with stew beef or short ribs for variations in texture and flavor.
- Adjust the thickness of the stew by adding cornstarch slurry if desired.
- This stew can be cooked in a slow cooker by combining all ingredients and cooking on low for 7-8 hours.
- Leftovers taste even better the next day and can be refrigerated for up to 3 days or frozen for up to 3 months.
Find it online: https://amandafood.com/autumn-harvest-beef-stew-recipe/