If you’re craving a meal that feels like a warm, comforting hug during the chilly months, this Autumn Harvest Beef Stew Recipe is exactly what you need. Bursting with tender chunks of beef, vibrant roasted vegetables, and a rich, savory broth, this stew captures the essence of fall in every bite. It’s a perfect blend of hearty, wholesome flavors that come together effortlessly, making it a beloved classic for family dinners and cozy gatherings alike.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to creating a stew that’s rich in flavor and color. Each component plays an essential role—from the tender beef that adds substance, to the butternut squash and carrots that bring sweetness and autumn vibrancy, to the herbs and spices that tie everything together beautifully.
- 2 pounds beef chuck roast, cut into 1-inch cubes: Choose well-marbled beef for the most tender, flavorful results after slow cooking.
- 3 tablespoons olive oil: Essential for browning the beef and sautéing the onions for a deep, rich base.
- 2 onions, chopped: Adds natural sweetness and depth to the stew’s broth.
- 3 cloves garlic, minced: Brings a warm, aromatic punch that enhances every other ingredient.
- 4 cups beef broth: The liquid backbone that infuses the stew with hearty, savory richness.
- 2 tablespoons tomato paste: Concentrated flavor that adds a lovely tang and complexity.
- 1 tablespoon Worcestershire sauce: Contributes subtle umami and a touch of complexity that rounds out the flavors.
- 1 teaspoon dried thyme: Brings a fragrant, earthy note that pairs perfectly with beef and root vegetables.
- 1 teaspoon salt: Brings all the flavors together to shine.
- 1/2 teaspoon black pepper: Adds mild heat and depth.
- 4 carrots, sliced: Sweet and tender, offering beautiful color and nutrition.
- 3 large potatoes, peeled and cubed: The classic stew staple that soaks up flavors and adds satisfying heft.
- 2 cups butternut squash, peeled and cubed: This seasonal star adds creamy texture and a subtle sweetness perfect for autumn.
- 1 cup frozen peas: Stirred in at the end for a pop of color and freshness.
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water: Used to thicken the stew into a luscious, hearty consistency.
How to Make Autumn Harvest Beef Stew Recipe
Step 1: Brown the Beef
Start by heating your olive oil in a large pot over medium-high heat. It’s crucial to brown the beef cubes in batches to give them a beautiful crust that locks in flavor—this step really sets the stage for all the deliciousness to come. Once browned, remove the beef and set it aside.
Step 2: Sauté the Onions
In the same pot, reduce the heat to medium and add your chopped onions. Cook them until translucent, letting their natural sweetness begin to build the stew’s foundation. This step deepens the flavor, adding a subtle caramel undertone.
Step 3: Add Garlic
Next, toss the minced garlic into the onions and cook for about a minute. This quick step releases fragrant oils that brighten the stew without overpowering it—garlic is such a game-changer in savory cooking!
Step 4: Combine Beef and Broth Mixture
Return the browned beef to the pot, then pour in the beef broth, stirring in the tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper. These ingredients combine to create that rich, deeply flavored broth that makes this Autumn Harvest Beef Stew Recipe a standout.
Step 5: Simmer the Stew
Bring everything to a boil, then reduce the heat to low. Cover the pot and let it simmer for an hour. This slow simmer allows the beef to become fork-tender and encourages all those beautiful flavors to meld together perfectly.
Step 6: Add the Vegetables
After the meat has softened, add the carrots, potatoes, and butternut squash. Cover and let it simmer for another 30 minutes until the veggies are tender but still hold their shape. The mix of textures and colors here truly makes this dish shine with autumn vibes.
Step 7: Thicken and Finish
Stir in the frozen peas and the cornstarch-water mixture. Cook for another 5 to 10 minutes until the stew thickens to a luscious, satisfying consistency. This final touch gives the stew a silky body that coats every bite.
Step 8: Adjust Seasoning and Serve
Taste your stew and add salt and pepper as needed. This is the perfect time to ensure everything is balanced before serving the hearty goodness on the table.
How to Serve Autumn Harvest Beef Stew Recipe
Garnishes
Fresh herbs like chopped parsley or thyme sprigs are perfect garnishes for this stew. They add a vivid burst of color and a refreshing meaty contrast that complements the robust flavors beautifully.
Side Dishes
This stew is a complete meal but pairs wonderfully with crusty bread or buttery mashed potatoes for soaking up that irresistible broth. A simple green salad with a tangy vinaigrette can also brighten the plate and provide balance.
Creative Ways to Present
For an inviting family-style presentation, serve the stew in a charming rustic bowl with a sprinkle of freshly ground pepper. Alternatively, nestle the stew inside flaky puff pastry to make individual pot pies—a fun twist that’s perfect for special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover Autumn Harvest Beef Stew Recipe keeps beautifully in an airtight container in the refrigerator. It tastes even better the next day once the flavors have had more time to mingle.
Freezing
You can freeze this stew for up to three months. Just let it cool completely before transferring to freezer-safe containers. It’s a fantastic make-ahead meal that you can pull out when you need comforting, hearty food in a flash.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. This method keeps the meat tender and prevents the vegetables from becoming mushy.
FAQs
Can I use a different cut of beef for this stew?
Absolutely! While beef chuck is ideal for its balance of flavor and tenderness after slow cooking, other cuts like brisket or stew meat can work well too. Just adjust cooking times if needed.
Is it possible to make this stew in a slow cooker?
Yes, you can brown the beef and sauté the onions and garlic on the stovetop first, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours for tender results.
Can I add other vegetables to this recipe?
Definitely! Root vegetables like parsnips, turnips, or even mushrooms make excellent additions that complement the autumnal flavors.
What can I substitute for cornstarch to thicken the stew?
You can use flour, arrowroot, or even instant mashed potato flakes as alternatives. Just be mindful of the quantities and potential alterations to texture.
How spicy is this Autumn Harvest Beef Stew Recipe?
This stew is mildly seasoned with black pepper and herbs, so it’s generally mild and warming rather than spicy. Feel free to add a pinch of red pepper flakes if you like a little heat.
Final Thoughts
This Autumn Harvest Beef Stew Recipe truly feels like a celebration of fall’s richest flavors and coziest moments. It’s warming, hearty, and packed with wholesome goodness that’s perfect for family dinners or anytime you want a meal to lift your spirits. I can’t wait for you to make it your own and enjoy every comforting spoonful.
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Autumn Harvest Beef Stew Recipe
- Prep Time: 0h 30m
- Cook Time: 1h 0m
- Total Time: 1h 30m
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This hearty Autumn Harvest Beef Stew captures the essence of fall with tender cubes of beef chuck, vibrant root vegetables, and a rich, savory broth. Slow-simmered to perfection on the stovetop, this comforting stew is perfect for chilly days and family dinners.
Ingredients
Beef and Broth
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 3 tablespoons olive oil
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
Vegetables
- 2 onions, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 large potatoes, peeled and cubed
- 2 cups butternut squash, peeled and cubed
- 1 cup frozen peas
Seasonings and Thickener
- 1 teaspoon dried thyme
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
Instructions
- Brown the Beef: In a large pot, heat olive oil over medium-high heat. Add the beef cubes in batches, ensuring all sides are browned evenly. Remove the browned beef and set it aside to retain the flavorful crust.
- Sauté Onions: In the same pot, reduce the heat to medium and add the chopped onions. Cook them until translucent and soft, which usually takes about 5 minutes, releasing their sweetness into the pot.
- Add Garlic: Stir the minced garlic into the onions and cook for an additional minute until fragrant, taking care not to burn the garlic.
- Combine Ingredients: Return the browned beef to the pot. Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper. Mix well to combine all flavors.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 1 hour to tenderize the beef and develop deep flavors.
- Add Root Vegetables: Add the sliced carrots, cubed potatoes, and butternut squash to the pot. Cover again and simmer for another 30 minutes, or until the vegetables are tender but not mushy.
- Thicken the Stew: Stir in the frozen peas and the cornstarch mixture. Continue cooking for 5 to 10 minutes, stirring occasionally, until the stew thickens to a rich, hearty consistency.
- Final Seasoning: Taste the stew and adjust the salt and pepper as needed. Serve hot for a comforting and satisfying meal.
Notes
- For extra flavor, deglaze the pot with a splash of red wine after browning the beef before adding broth.
- You can substitute beef chuck with stew beef if preferred.
- If you want a thicker stew, increase the cornstarch mixture slightly but add it gradually to avoid over-thickening.
- This stew stores well in the refrigerator for up to 3 days and tastes even better the next day.
- Freeze leftovers in airtight containers for up to 3 months.
