One-Pot Autumn Beef Stew: Cozy Fall Dinner Recipe

One-Pot Autumn Beef Stew: Cozy Fall Dinner Recipe | Evlin Ardelo's Blog - Life, Style & Adventures

I first learned to make this stew on a weekend visit to my aunt’s farm. The leaves were a brilliant tapestry of red and gold, and a fire crackled in the wood stove. She handed me a paring knife and a mountain of potatoes and carrots. We stood at her old porcelain sink, peeling and chopping, our breath making little clouds in the cool kitchen air. She taught me to sear the beef in batches, to build the flavor layer by slow layer. It wasn't about rushing; it was about tending. That day, the stew simmered for hours while we played cards at the kitchen table. The windows would steam up, and the whole world outside seemed to soften. When we finally ladled it into bowls, the beef was so tender it fell apart at the touch of a fork. The carrots were sweet, the potatoes had soaked up all that rich broth... it was pure, uncomplicated comfort. Now, whenever I make this, I think of her. It’s more than just food; it’s a connection. It's about creating that same warm, safe feeling for my own family on a blustery autumn evening. The process is a meditation, a way to slow down and appreciate the coziness of home.

Why You'll Love It

**Incredibly Tender Beef** - The whole point of a good stew, right? The slow, gentle simmer breaks down the toughest cuts until they’re fork-tender and just melt in your mouth. Honestly, you’ll be amazed at how a simple technique transforms the meat into something so luxurious and comforting. It’s the kind of texture that just makes you close your eyes and sigh with happiness.
**Cozy, One-Pot Simplicity** - Oh, I love a recipe that doesn’t dirty every dish in the kitchen. You brown the beef, then everything else just goes right into the same pot. The flavors all mingle together, and clean-up is a total breeze. It’s the perfect kind of easy dinner for a busy weeknight when you just want to relax and enjoy the process.
**The Most Amazing Aroma** - This might be my favorite part. As this stew bubbles away, it fills your home with the most welcoming, savory scent. It’s the smell of garlic, thyme, and slowly caramelizing vegetables. It’s an aroma that promises a wonderful meal and just wraps you in a hug of comfort. It totally sets the mood for a cozy evening.
**Packed with Seasonal Goodness** - I love loading this up with all the beautiful root vegetables autumn has to offer. Carrots, potatoes, maybe some parsnips... they all become sweet and soft, soaking up the rich beef broth. It’s a complete, nourishing meal in a single bowl that just feels wholesome and right for the season.

"My whole family devoured this! The house smelled amazing, and the beef was melt-in-your-mouth tender. This is our new favorite fall ritual."

Essential Ingredient Guide

Beef Chuck Roast: Look, you want a cut with some good marbling, like chuck roast. It has enough fat and connective tissue that, when cooked low and slow, turns incredibly tender and flavorful. Honestly, don’t be tempted by a leaner cut; it’ll just get tough. This is the star of the show, so choosing the right beef makes all the difference.
Fresh Thyme: There’s something so earthy and warm about fresh thyme in a stew. I love tying a little bundle with kitchen twine and letting it steep in the broth. It releases this subtle, woodsy flavor that just whispers 'autumn.' Dried thyme works in a pinch, but fresh really elevates the whole dish with its fragrant notes.
Good Quality Beef Broth: Since the broth forms the base of our stew, using a good one is key. A rich, deeply flavored broth will give you a much better result than a watery, bland one. It’s worth seeking out a brand you trust, or even using your own homemade stock if you have it. This liquid gold is what everything simmers in, so it really matters.

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Preparing One-Pot Autumn Beef Stew: Cozy Fall Dinner Recipe | Evlin Ardelo's Blog - Life, Style & Adventures

Complete Cooking Process

Preparation:
The first step is all about prepping our ingredients, which honestly feels quite therapeutic to me. I pat the beef cubes dry with paper towels – this is so important for getting a good, brown sear and not just steaming the meat. Then, I chop the onions, carrots, and potatoes into good, hearty chunks. I want them to hold their shape and not dissolve into mush. I mince the garlic, grab my bundle of fresh thyme, and measure out the tomato paste and broth. Having everything ready to go, what chefs call 'mise en place,' makes the actual cooking flow so smoothly and calmly.
Searing the Beef:
This is where we build the foundation of flavor. I heat a little oil in my heavy-bottomed pot until it shimmers. Then, I add the beef in a single layer, making sure not to crowd the pan. Oops, if you put too much in at once, the meat will steam instead of sear, and we want those beautiful, caramelized brown bits on the bottom of the pot. I sear the beef in batches, letting each piece get a nice crust. Those browned bits are pure gold, yeah, they’re going to give our stew such a deep, rich flavor later on.
Building the Stew:
Once the beef is seared and set aside, I add the onions to the same pot. They sizzle and soften in the rendered beef fat, becoming translucent and sweet. Then I stir in the garlic and tomato paste, letting them cook for just a minute until fragrant. Wow, the smell is incredible already. I pour in the beef broth, scraping up all those delicious browned bits from the bottom of the pot. Then the seared beef goes back in, along with that bundle of thyme, and I bring it all to a gentle simmer.

Pro Tips

**Don't Rush the Sear:** Patience here is everything. Giving the beef that proper browning creates a flavor base you can't get any other way.
**Scrape the Fond:** Those browned bits stuck to the pot are packed with flavor. Deglazing the pan with your broth is a crucial step.
**Low and Slow Simmer:** A gentle bubble, not a rolling boil, is what tenderizes the beef perfectly without making it tough.

Following these simple tips will ensure your stew turns out deeply flavorful and perfectly textured every single time.

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Cooking One-Pot Autumn Beef Stew: Cozy Fall Dinner Recipe | Evlin Ardelo's Blog - Life, Style & Adventures

The Cozy Simmer

This is the part I love most, the waiting. Once everything is in the pot and simmering gently, I lower the heat, put the lid on askew, and just let it be. The magic happens slowly. The beef relaxes and becomes tender, the vegetables soften and sweeten, and all the flavors meld together into something greater than the sum of their parts. I might stir it occasionally, but mostly, I just enjoy the rhythm of it. This is the heart of slow cooking comfort.

You Must Know

Let the beef come to room temperature before searing for more even cooking.
Salt the beef just before browning, not earlier, to avoid drawing out moisture.
Taste and adjust the seasoning right at the end of cooking, as flavors concentrate.

Frequently Asked Questions

→ Can I make this stew in a slow cooker?

Absolutely, you can! This recipe adapts beautifully to a crockpot. I’d still recommend searing the beef in a skillet first to get that nice color and flavor, then transferring everything to the slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours, until the beef is fork-tender. It’s a fantastic set-it-and-forget-it option for a busy day.

→ What's the best cut of beef to use for stew?

You want a cut that benefits from long, slow cooking. Beef chuck roast is my top choice because it has great marbling and connective tissue that breaks down beautifully, making the meat incredibly tender. Stew meat from the grocery store is often cut from the chuck, but buying a whole roast and cubing it yourself can sometimes be more economical and ensure more uniform pieces. Avoid very lean cuts like sirloin, as they can become tough.

→ Can I add other vegetables to this stew?

Oh, for sure! This stew is a wonderful canvas. Cubed butternut squash or sweet potato would be lovely for a touch of sweetness. You could add parsnips, turnips, or even some mushrooms for an earthy depth. Just keep in mind that softer vegetables like zucchini should be added much later in the cooking process so they don't turn to mush. I love how versatile a good beef stew can be.

→ How can I thicken the stew if it's too thin?

The stew will naturally thicken a bit from the starch released by the potatoes. But if you want it even thicker, here's a simple trick: mix a tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Stir this into the simmering stew during the last 15-20 minutes of cooking. It will thicken up nicely without making it gloopy. You could also mash a few of the cooked potato pieces against the side of the pot with a fork.

→ How long will leftovers keep?

This stew actually gets even better the next day as the flavors continue to meld! Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop or in the microwave, adding a splash of broth or water if it seems too thick. It also freezes beautifully for up to 3 months. Just thaw overnight in the fridge before reheating.

→ Can I make this recipe with chicken instead?

You can certainly create a delicious chicken stew using a similar method! I'd recommend using bone-in, skin-on chicken thighs for the most flavor, or boneless thighs if you prefer. The cooking time will be much shorter since chicken cooks faster than beef – you'd only need to simmer it for about 30-45 minutes until the chicken is cooked through and tender. The principles of building flavor are the same, though.

Chef's Tips

**Wine Note:** The red wine adds a lovely depth of flavor, but you can absolutely omit it. Just use an additional cup of beef broth instead. The stew will still be delicious.,**Thickening Tip:** If you prefer a thicker stew, you can mash a few of the potato pieces against the side of the pot with a fork near the end of cooking. This releases their starch and naturally thickens the broth.,**Herb Substitution:** If you don't have fresh thyme, use 2 teaspoons of dried thyme. The flavor will be slightly different but still wonderful.,**Make-Ahead Magic:** This stew tastes even better the next day! Let it cool completely, store it in the fridge, and gently reheat it on the stovetop. The flavors have more time to marry and deepen.

Nutrition Facts

per serving

420

Calories

35g

Protein

28g

Carbs

18g

Fat

Fiber: 4g

Sugar: 8g

Sodium: 850mg

Taste Profile

🍯 Sweet

Low

🧂 Salty

Medium

🌶️ Spicy

None

🍋 Sour

Low

🍖 Umami

High

Deep, savory, and earthy with a rich meaty base and sweet notes from the carrots.

Ingredient Substitutions

Don't have an ingredient? Try these alternatives

Red Wine Additional beef broth

The wine adds acidity and depth, but the stew will still be delicious without it. Use an equal amount of extra broth.

Potatoes Turnips or Parsnips

Recipe Variations

Try these delicious twists on the original

Hearty Harvest Stew

Add cubed butternut squash and a pinch of smoked paprika for a sweeter, smokier flavor profile, perfect for late autumn.

Mushroom & Herb Stew

Add a pound of sliced cremini mushrooms when you add the other vegetables, and use rosemary instead of thyme for a more robust, earthy flavor.

Common Mistakes to Avoid

Learn from others' mistakes for perfect results

Overcrowding the pan when searing the beef, which leads to steaming.
Adding the vegetables at the same time as the beef, causing them to become mushy.
Boiling the stew instead of simmering it gently, which can make the beef tough.
Not salting the beef adequately before cooking, resulting in a bland stew.
Using a lean cut of beef that becomes dry and tough with long cooking.

Meal Prep & Storage

Make Ahead Tips

You can absolutely get a head start on this stew. The beef can be cubed and the vegetables can be chopped a day in advance. Store them separately in airtight containers in the refrigerator. You can even sear the beef the day before and refrigerate it. This makes the day-of cooking process much quicker and more relaxed. The fully cooked stew also reheats beautifully.

Leftover Ideas

Leftovers are a gift! They taste even more flavorful the next day. Reheat gently on the stove with a splash of water or broth. You can also get creative: shred the leftover beef and vegetables and use them as a filling for a savory pot pie, or spoon it over toast for a hearty open-faced sandwich. It's versatile and delicious.

Perfect Pairings

Serve this with...

A rustic, crusty loaf of sourdough or peasant bread for dipping. A simple green salad with a sharp vinaigrette to cut through the richness. A glass of robust red wine like a Cabernet Sauvignon or Malbec.

Cooking Timeline

0-20 min

Prep all ingredients: cube beef, chop vegetables, mince garlic.

20-40 min

Sear the beef in batches until well-browned.

40-50 min

Cook onions, garlic, tomato paste. Deglaze with broth.

50 min - 2 hr 5 min

First simmer with beef and herbs for 1 hour 15 min.

2 hr 5 min - 2 hr 50 min

Add vegetables and simmer for another 45 min - 1 hour until tender.

One-Pot Autumn Beef Stew: Cozy Fall Dinner Recipe

Tender beef stew with seasonal vegetables simmers to perfection.

Author: Sofia Marin

Timing

Prep Time

20 Minutes

Cook Time

2 Hours 30 Minutes

Total Time

2 Hours 50 Minutes

Recipe Details

Category: Dinner

Difficulty: Easy

Cuisine: American

Yield: 6 Servings Servings

Dietary: Dairy-Free

Ingredients

For the Stew

01 2 lbs beef chuck roast, cut into 1.5-inch cubes
02 2 tablespoons olive oil
03 1 large yellow onion, chopped
04 4 cloves garlic, minced
05 2 tablespoons tomato paste
06 4 cups good quality beef broth
07 1 cup red wine (optional, see note)
08 1 bay leaf
09 1 large bundle of fresh thyme (or 2 tsp dried)
10 Salt and freshly ground black pepper

Vegetables

01 4 large carrots, peeled and cut into 1-inch chunks
02 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
03 2 celery stalks, chopped

Instructions

Step 01

First things first, let's get our beef ready. Pat the cubed beef chuck roast completely dry with paper towels – this is a small step that makes a huge difference for browning. Then, season it generously with salt and pepper. Meanwhile, heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. You want the oil to be nice and hot, shimmering, before you add the meat.

Step 02

Now, we sear the beef. Working in batches so you don't overcrowd the pot, add the beef cubes in a single layer. Let them cook without moving them for a few minutes, until a dark golden-brown crust forms on the bottom. Then, flip them and sear the other sides. This should take about 5-7 minutes per batch. Transfer the seared beef to a plate and set it aside. Don't worry if there are dark bits stuck to the bottom of the pot – that's flavor!

Step 03

Reduce the heat to medium and add the chopped onion to the same pot. Cook, stirring occasionally, for about 5 minutes until the onions have softened and become translucent. Then, add the minced garlic and tomato paste. Stir constantly for about 1 minute until the garlic is fragrant and the tomato paste has darkened slightly. This toasting really deepens the flavor.

Step 04

Time to bring it all together. Pour in the beef broth, and if you're using it, the red wine. Use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pot – this is called deglazing, and it's key for flavor. Bring the liquid to a simmer. Then, add the seared beef back into the pot along with any accumulated juices, the bay leaf, and the bundle of fresh thyme. The pot will feel very full, but that's okay.

Step 05

Bring everything to a very gentle simmer, then reduce the heat to low. Cover the pot with the lid slightly ajar to allow some steam to escape. Let it simmer like this, undisturbed, for about 1 hour and 15 minutes. You'll know it's working when you get a whiff of that amazing, savory aroma filling your kitchen. This long, slow cook is what starts to tenderize the beef.

Step 06

After the first simmer, it's time for the vegetables. Add the chopped carrots, potatoes, and celery to the pot. Stir them in gently so they're submerged in the liquid. Bring the stew back to a gentle simmer, cover again with the lid ajar, and continue to cook for another 45 minutes to 1 hour, or until both the beef and vegetables are fork-tender. The potatoes should be easy to pierce with a fork.

Step 07

Finally, taste the stew and adjust the seasoning. You'll likely need to add more salt and pepper at this point. If the stew seems a bit thin, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it in, then let it simmer for another 10-15 minutes to thicken. Remove the bay leaf and the thyme bundle before serving. Ladle the stew into deep bowls and enjoy the warmth and comfort of this classic autumn dish.

Notes & Tips

1 **Wine Note:** The red wine adds a lovely depth of flavor, but you can absolutely omit it. Just use an additional cup of beef broth instead. The stew will still be delicious.
2 **Thickening Tip:** If you prefer a thicker stew, you can mash a few of the potato pieces against the side of the pot with a fork near the end of cooking. This releases their starch and naturally thickens the broth.
3 **Herb Substitution:** If you don't have fresh thyme, use 2 teaspoons of dried thyme. The flavor will be slightly different but still wonderful.
4 **Make-Ahead Magic:** This stew tastes even better the next day! Let it cool completely, store it in the fridge, and gently reheat it on the stovetop. The flavors have more time to marry and deepen.

Tools You'll Need

Large Heavy-Bottomed Pot or Dutch Oven: This is essential for even heat distribution and proper browning. A thin pot might cause the bottom to burn.
Sharp Chef's Knife: For easily cubing the beef and chopping all the vegetables safely and uniformly.
Wooden Spoon: Perfect for scraping up the flavorful browned bits from the bottom of the pot without scratching it.
Measuring Spoons and Cups: For accurately measuring your broth, tomato paste, and any thickeners.

Must-Know Tips

**Don't overcrowd the pan when searing** - Cook the beef in batches to ensure each piece gets a proper brown crust instead of steaming.
**Pat the beef dry** - This simple step is crucial for achieving a good sear and preventing splattering oil.
**Taste and adjust at the end** - Seasoning levels change as the stew reduces, so always do a final taste test before serving.

Professional Secrets

**Room temperature beef** - Letting the beef sit out for 20-30 minutes before searing helps it cook more evenly.
**Toasting the tomato paste** - Cooking it with the onions for a minute deepens its flavor and removes any raw taste.
**Scrape the fond** - Those browned bits on the pan are flavor gold—don't let them go to waste!

Recipe by

Sofia Marin

“Dinner is where stories are shared and flavors shine. I craft comforting recipes perfect for family nights.” 🍷🍲

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