Autumn Harvest Beef Stew

Charlotte

A hearty, comforting stew made with tender beef, seasonal vegetables, and warm autumn spices. Perfect for chilly evenings, family dinners, or meal prep.

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Dinner

Cuisine American

Servings Servings

Calories 420 kcal

Ingredients

For the Stew:

2 lbs beef chuck cut into cubes
2 tbsp olive oil
2 medium onions chopped
3 garlic cloves minced
3 carrots sliced
2 parsnips diced
3 potatoes cubed
2 cups pumpkin or butternut squash cubed
2 tbsp tomato paste
4 cups beef broth
2 bay leaves
1 tsp dried thyme
1 tsp rosemary
Salt and pepper to taste

Optional Garnish:

Fresh parsley
Crusty bread for serving

Instructions

Prep the ingredients: Chop vegetables into uniform pieces. Pat beef dry with paper towels.
Brown the beef: Heat olive oil in a Dutch oven. Sear beef cubes until golden on all sides. Remove and set aside.
Build the base: In the same pot, sauté onions and garlic until fragrant. Stir in tomato paste and cook for 1–2 minutes. Deglaze with broth.
Add ingredients: Return beef to the pot. Add carrots, parsnips, potatoes, squash, broth, bay leaves, thyme, and rosemary. Season with salt and pepper.
Simmer: Cover and simmer on low heat for 1.5 to 2 hours, until beef is tender and flavors have melded.
Finish: Remove bay leaves. Adjust seasoning to taste. Garnish with parsley and serve hot.

Notes

For thicker stew, mash a few potatoes into the broth before serving.
Substitute mushrooms and beans for a vegetarian version.
Even better the next day—store in the fridge overnight to let flavors deepen.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 34gFat: 18gSaturated Fat: 6gSodium: 780mgFiber: 5gSugar: 7g

Keyword Autumn Harvest Beef Stew

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