Autumn Harvest Beef Stew: Incredible Fall Recipe
The ultimate cozy dish for fall evenings. Dinner.
A comforting, tender beef stew brimming with seasonal autumn vegetables, perfect for cozy fall dinners.
I remember the first time I really embraced making a proper beef stew. It was a particularly blustery October day, years ago, and I had just picked up a beautiful assortment of root vegetables from the farmer's market. The colors, the earthy smells… they just called out to me. I wanted to capture that feeling, that sense of abundance and warmth, in a dish. This recipe evolved from that day, a slow dance of browning beef, sautéing onions until they shimmer, and then letting everything simmer low and slow. It's truly a labor of love, but the kind where the love just builds with every passing hour. When you finally dip your spoon into that rich, tender concoction? Wow. It’s like tasting a piece of autumn itself.
Why You'll Fall for This Autumn Stew
- •It’s a true one-pot wonder (mostly!), making cleanup a breeze.
- •The beef becomes incredibly tender, melting in your mouth.
- •Packed with seasonal root vegetables for that authentic autumn taste.
- •Fills your home with the most inviting, cozy aromas.
- •Perfect for meal prep; it tastes even better the next day!
- •It’s a hearty, satisfying meal that truly warms you from the inside out.
This stew is a masterpiece! The beef was incredibly tender, and the mix of vegetables felt so seasonal and fresh. My family devoured it, and the leftovers were even better the next day. This is definitely going into my permanent fall rotation!
Essential Ingredient Guide
- Beef Chuck: This cut is perfect for stewing! It's rich in connective tissue, which breaks down over long, slow cooking into gelatin, making the beef incredibly tender and contributing to a rich, silky sauce. Cut it into uniform 1 1/2-inch cubes so it cooks evenly.
- Root Vegetables: Carrots, potatoes, and parsnips are the stars of this autumn show. They add sweetness, earthiness, and a lovely texture. Cut them into similar-sized pieces (about 1-inch) so they cook at roughly the same rate without becoming mushy. Adding them later in the cooking process ensures they don't disintegrate.
- Beef Broth & Diced Tomatoes: The combination of good quality beef broth and diced tomatoes forms the flavorful liquid base. The broth adds depth, while the tomatoes contribute a touch of acidity and umami, balancing out the richness. Look for low-sodium broth to control the salt content yourself.
- Fresh Herbs: While dried herbs work, fresh thyme and rosemary sprigs tied together would bring an even more vibrant, aromatic dimension. They really sing in a long-simmered dish like this, perfuming the whole stew with their cozy essence.
Complete Cooking Process
- Chop all your vegetables and measure out your ingredients. This 'mise en place' makes the cooking process so much smoother.
- Pat your beef cubes completely dry. This is crucial for getting a good sear!
- Season the beef well with salt and pepper right before browning.
- Sear the beef in batches until deeply browned on all sides. Those browned bits are pure flavor magic!
- Sauté onions until they're soft and translucent, then add garlic for just a minute until fragrant. Don't let the garlic burn!
- Stir in the flour to create a quick roux, which will thicken the stew beautifully and add a nutty flavor.
- Deglaze the pot with beef broth, scraping up all those delicious browned bits from the bottom.
- Add the diced tomatoes, tomato paste, Worcestershire, and dried herbs. This is where the liquid base truly comes alive.
- Return the seared beef to the pot, cover, and let it gently simmer for a good hour. This begins the tenderizing process and allows the flavors to deepen.
- Introduce the root vegetables and mushrooms after the initial simmer. This prevents them from becoming too soft and mushy.
- Continue simmering until the beef is perfectly fork-tender and the vegetables are cooked through, about another 1 to 1.5 hours.
- Taste and adjust seasonings. Sometimes a stew needs a little more salt or pepper to really sing.
- Remove the bay leaves, then serve up that comforting goodness!
Frequently Asked Questions About Autumn Harvest Beef Stew
→What's the best type of beef for stew?
Beef chuck is definitely my top pick! It has wonderful marbling and connective tissue that breaks down beautifully over a long, slow simmer, resulting in incredibly tender, flavorful meat. Look for 'beef for stew' or 'chuck roast' and cut it yourself.
→Can I make this stew in a slow cooker?
Absolutely! After browning the beef and sautéing the aromatics (steps 1-5), transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the vegetables during the last 2-3 hours of cooking on low, or 1-1.5 hours on high, so they don't get too soft.
→Can I add other vegetables?
Oh, certainly! This stew is quite forgiving. Green beans, peas (add them right at the very end), or even a handful of chopped butternut squash would be lovely additions. Just be mindful of cooking times for different vegetables.
→How can I thicken my stew more?
If your stew isn't as thick as you like after cooking, you have a couple of options. You can mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to form a slurry, then stir it into the simmering stew and cook for a few minutes until it thickens. Or, simply remove the lid for the last 30 minutes of cooking to allow some of the liquid to evaporate.
→Is this stew good for meal prepping?
It's fantastic for meal prepping! Stews often taste even better the next day, as the flavors have more time to deepen and meld. It stores well in the refrigerator for 3-4 days and can be frozen too (see storage notes).
Autumn Harvest Beef Stew: Incredible Fall Recipe
Warm up with a hearty autumn harvest beef stew. This comforting recipe combines tender beef and seasonal vegetables, perfect for fall dinners.
Timing
Prep Time
25 minutes
Cook Time
2 hours 30 minutes
Total Time
2 hours 55 minutes
Recipe Details
Ingredients
For the Stew
- 012 1/2 lbs beef chuck, cut into 1 1/2-inch cubes
- 022 tablespoons olive oil, divided
- 031 large yellow onion, chopped
- 043 cloves garlic, minced
- 054 carrots, peeled and cut into 1-inch pieces
- 063 celery stalks, cut into 1-inch pieces
- 072 large Yukon Gold potatoes, peeled and cubed
- 082 parsnips, peeled and cut into 1-inch pieces (optional, but lovely for autumn!)
- 098 oz cremini mushrooms, quartered
- 104 cups beef broth
- 111 (14.5 oz) can diced tomatoes, undrained
- 122 tablespoons tomato paste
- 131 tablespoon Worcestershire sauce
- 141 teaspoon dried thyme
- 151/2 teaspoon dried rosemary
- 162 bay leaves
- 17Salt and freshly ground black pepper to taste
- 181/4 cup all-purpose flour (or gluten-free flour for GF option)
For Serving
- 01Fresh parsley, chopped, for garnish
- 02Crusty bread or biscuits
Instructions
Pat the beef cubes dry with paper towels. Season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat.
Working in batches, sear the beef on all sides until nicely browned, about 3-4 minutes per batch. Remove the beef to a plate and set aside. Don't overcrowd the pot; browning is key for flavor!
Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the pot, then add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Stir in the flour and cook for 1 minute, stirring constantly, to create a roux that will thicken the stew. This helps build that lovely, rich base.
Gradually pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the diced tomatoes (with their juice), tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
Return the seared beef to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 1 hour, allowing those flavors to really meld.
After 1 hour, add the carrots, celery, potatoes, parsnips (if using), and mushrooms to the pot. Stir gently to combine. Cover and continue to simmer for another 1 to 1.5 hours, or until the beef is fork-tender and the vegetables are cooked through.
Taste the stew and adjust seasoning with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot, garnished with fresh chopped parsley, alongside crusty bread or warm biscuits. Enjoy that comforting warmth!
Notes & Tips
- 1If you don't have parsnips, an extra carrot or potato will work perfectly.
- 2For a slightly thinner stew, you can reduce the amount of flour by half.
- 3A slow cooker is a great alternative for hands-off cooking after the initial browning steps.
- 4Consider adding a handful of fresh peas or green beans during the last 15 minutes for a pop of color and freshness.
Tools You'll Need
- •Pat the beef very dry before searing; moisture prevents browning and creates steam.
- •Don't overcrowd the pot when browning beef; work in batches to get a good crust.
- •Add vegetables later in the cooking process to ensure they are tender but not mushy.
- •Taste and adjust seasonings at the end. A little extra salt or pepper can make a huge difference.
- •Let the stew rest for 10-15 minutes before serving for the flavors to settle.