Autumn Harvest Beef Stew Recipe
Nothing says comfort like a warm Autumn Harvest Beef Stew Recipe. The crisp fall air pairs perfectly with its rich, savory aroma.
Ingredients
- 2 lbs beef chuck cubed
- 3 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 3 carrots sliced
- 2 potatoes diced
- 2 celery stalks chopped
- 2 cups beef broth
- 1 cup red wine optional
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 1 cup diced butternut squash
- 1 tbsp cornstarch optional, for thickening
Instructions
- Heat oil in a Dutch oven.
- Add beef cubes and brown evenly.
- Remove beef and set aside.
- Sauté onion and garlic until soft.
- Add carrots, celery, and potatoes.
- Stir for two minutes to combine flavors.
- Return beef to the pot.
- Pour in broth and red wine.
- Add tomato paste, thyme, rosemary, and bay leaves.
- Stir well to combine all ingredients.
- Cover and simmer for two hours.
- Add butternut squash in the last 30 minutes.
- Adjust seasoning with salt and pepper.
- Mix cornstarch with water if thicker stew desired.
- Serve hot and enjoy the hearty flavor.
Notes
- Use chuck roast for tender, juicy beef.
- Brown the beef deeply for extra flavor.
- Add parsnips or turnips for more autumn depth.
- Skip wine if preferred; add more broth instead.
- Let stew rest 10 minutes before serving.
- Make extra—it tastes even better the next day.
- Freeze leftovers for up to three months.