Autumn Harvest Beef Stew

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Keyword: Autumn Recipe, Beef Stew, Fall Comfort Food, Hearty Meal, leftovers

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Servings: servings

Calories: 350kcal

A cozy and comforting beef stew perfect for chilly fall days, filled with tender beef and fresh vegetables.

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Ingredients

Beef and Broth

2 pounds beef chuck, cut into 1-inch cubes Best for flavor and tenderness.
4 cups beef broth Substitute with chicken or vegetable broth if needed.

Vegetables

2 cups sliced carrots Fresh carrots preferred.
2 cups diced potatoes Uniform size for even cooking.
1 cup diced parsnips Can be swapped with turnips.
1 cup diced celery Adds crunch and flavor.
1 large onion, diced Sauté until translucent.
3 cloves garlic, minced Enhances flavor profile.

Seasonings and Garnish

1 tablespoon tomato paste Deepens flavor.
2 teaspoons dried thyme
1 teaspoon dried rosemary
1 leaf bay leaf Remove before serving.
to taste salt and pepper Add gradually for best flavor.
fresh parsley, chopped For garnish.

Instructions

Preparation

Heat 3 tablespoons of olive oil in a large pot over medium-high heat.
Brown the beef in batches until browned on all sides, then remove and set aside.
Sauté onion and garlic in the same pot until the onion is translucent.
Stir in tomato paste and cook for an additional minute.
Deglaze the pot with a splash of beef broth.

Cooking

Add browned beef back into the pot along with beef broth, carrots, potatoes, parsnips, and celery.
Season with thyme, rosemary, bay leaf, salt, and pepper.
Bring to a boil, reduce heat to low, cover, and simmer for about 2 hours.
Taste and adjust seasonings, removing bay leaf before serving.

Serving

Serve hot in bowls and garnish with chopped parsley.

Notes

Let leftovers cool before storing in airtight containers. Refrigerate for 3-4 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Nutrition