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
Scale
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.
