Autumn Harvest Beef Stew: Rustic, Tender, and Hearty (Print Version)

Autumn Harvest Beef Stew - Tender beef, hearty root vegetables, and savory herbs slow-cooked to rich perfection. A comforting fall meal.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 28 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat

# Ingredients:

→ Main Ingredients

01 - 2.5 lbs beef chuck roast, cut into 1.5-2 inch cubes
02 - 2 tbsp olive oil
03 - 1 large yellow onion, chopped
04 - 4 cloves garlic, minced
05 - 1 tbsp tomato paste

→ Root Vegetables

06 - 4 medium carrots, peeled and cut into 1-inch pieces
07 - 3 medium Yukon Gold potatoes, peeled and cut into 1-inch pieces
08 - 2 medium parsnips, peeled and cut into 1-inch pieces

→ Liquids & Flavor Boosters

09 - 1 cup dry red wine (Cabernet Sauvignon or Merlot)
10 - 4 cups beef broth (low sodium)
11 - 2 sprigs fresh thyme
12 - 1 sprig fresh rosemary
13 - 2 bay leaves

→ Seasonings & Thickener

14 - 1/4 cup all-purpose flour
15 - 1 tsp salt, or to taste
16 - 1/2 tsp black pepper, or to taste

→ Finishing Touches

17 - 1/4 cup fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, get that beef chuck roast cubed into roughly 1.5 to 2-inch pieces. I know, it feels like a lot of knife work, but trust me, uniform pieces cook evenly. Pat them super dry with paper towels; this is critical for a good sear. Then, hit them with a generous sprinkle of salt and pepper. This is where the flavor building starts, before anything even touches the pan. Don't be shy with the seasoning here; it really makes a difference in the final taste of your Autumn Harvest Beef Stew.
02 - Now for the fun part! Heat a couple of tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When it's shimmering, add the beef in batches. Seriously, don't overcrowd the pot! If you do, the beef will steam instead of sear, and you won't get those beautiful browned bits that add so much flavor. Sear until deeply browned on all sides, then remove to a plate. This usually takes me about 5-7 minutes per batch. I always forget to salt the next batch, so learn from my mistakes!
03 - Once the beef is out, reduce the heat to medium. Add a bit more oil if needed, then toss in your chopped onion. Sauté, stirring occasionally, until it softens and turns translucent, about 5-7 minutes. Then, stir in the minced garlic and tomato paste. Let that tomato paste cook for a couple of minutes, stirring constantly, until it darkens slightly. This step, honestly, deepens the umami significantly. It smells incredible, a sweet and savory aroma filling the kitchen!
04 - Pour in the red wine and scrape up all those delicious browned bits from the bottom of the pot with a wooden spoon. This is called deglazing, and it’s where you capture all that flavor. Let the wine simmer for a few minutes until it reduces by about half. Then, sprinkle in the all-purpose flour over the vegetables, stirring constantly for about 1-2 minutes. This creates a roux that will thicken your Autumn Harvest Beef Stew perfectly.
05 - Return the seared beef and any accumulated juices to the pot. Pour in the beef broth, add the fresh thyme, rosemary sprigs, and bay leaves. Give everything a good stir, making sure the beef is mostly submerged. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1.5 to 2 hours. This slow cook is essential for tenderizing the beef; I once rushed it, and the beef was tough, a real bummer!
06 - After the beef has had its initial simmer, add your chopped carrots, potatoes, and parsnips to the pot. Stir them in, ensuring they're submerged in the liquid. Continue to simmer, covered, for another 45-60 minutes, or until the vegetables are fork-tender and the beef is melt-in-your-mouth soft. Taste and adjust seasonings – it might need more salt or pepper. Before serving, pull out those herb sprigs and bay leaves. Garnish with fresh chopped parsley. The aroma at this stage? Divine! It smells like pure, rustic autumn comfort.

# Notes:

01 - Don't overcrowd the pot when searing the beef; it's a mistake I made early on, and it really affects the browning and flavor development.
02 - Always cook the tomato paste for a couple of minutes after adding it to deepen its flavor; it's a game-changer for this Autumn Harvest Beef Stew.
03 - Taste and adjust seasoning *before* serving; what tastes right at the beginning might need a little more at the end after all the flavors have melded.
04 - For an extra layer of flavor, try adding a splash of balsamic vinegar or a squeeze of lemon juice at the very end to brighten things up.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - wooden spoon
05 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 35g

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