Go Back
–+ servings
Autumn Harvest Beef Stew

Cozy Up with Autumn Harvest Beef Stew: A Hearty Delight

Experience the warmth of home-cooked meals with this Autumn Harvest Beef Stew, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive Oil Can substitute with vegetable or canola oil.
  • 2 pounds Beef Chuck Can substitute with beef round or brisket.
  • 1 large Onion Yellow onion preferred; can substitute with shallots.
  • 3 cloves Garlic Fresh garlic preferred; garlic powder can be used.
  • 4 cups Beef Broth Vegetable broth for a lighter option.
  • 3 medium Carrots Any variety, including baby carrots.
  • 2 cups Potatoes Sweet potatoes can be used for variation.
  • 2 medium Parsnips Can be replaced with turnips.
  • 2 stalks Celery Can be omitted if allergic.
  • 2 tablespoons Tomato Paste Fresh tomatoes can be used.
  • 1 teaspoon Dried Thyme Use fresh herbs at three times the quantity if available.
  • 1 teaspoon Dried Rosemary Use fresh herbs at three times the quantity if available.
  • 1 leaf Bay Leaf Remove before serving.
  • to taste Salt Adjust to your taste.
  • to taste Pepper Adjust to your taste.
  • 1/4 cup Fresh Parsley For garnish.

Equipment

  • Large Sturdy Pot

Method
 

Cooking Instructions
  1. Heat olive oil in a large pot over medium-high heat. Sear beef chuck cubes until browned on all sides, about 5-7 minutes. Remove and set aside.
  2. In the same pot, add chopped onion and minced garlic. Sauté for 3-4 minutes until onion is translucent.
  3. Stir in tomato paste and cook for 1 minute to deepen flavors.
  4. Deglaze the pot with 1/4 cup beef broth, scraping up browned bits, then simmer for 1 minute.
  5. Return the beef to the pot, pour in remaining beef broth until it covers the meat.
  6. Add chopped carrots, diced potatoes, sliced parsnips, and chopped celery. Ensure they're submerged.
  7. Season with thyme, rosemary, bay leaf, salt, and pepper.
  8. Bring to a gentle boil then cover and reduce to low heat. Simmer for about 2 hours.
  9. Taste the stew, adjust seasoning if necessary, and remove the bay leaf before serving.
  10. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 950mgFiber: 5gSugar: 6gVitamin A: 2000IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

This stew is perfect for meal prep and can be frozen for busy nights. Adjust seasoning to your taste preference before serving.

Tried this recipe?

Let us know how it was!