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Autumn Harvest Beef Stew Recipe
Marigold Voss

Autumn Harvest Beef Stew Recipe

A rich and comforting autumn harvest beef stew made with tender beef, hearty root vegetables, and warm herbs simmered in a flavorful broth. Perfect for cozy fall and winter meals.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 4 People
Course: Main Course, Stew
Cuisine: American, Comfort Food
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp Olive oil or vegetable oil
  • 1½ lbs Beef chuck cut into cubes
  • 1 cup Onion chopped
  • 3 cloves Garlic minced
  • 2 cups Potatoes peeled and diced
  • 1 cup Carrots sliced
  • 1 cup Celery chopped
  • 1 cup Butternut squash cubed
  • 2 tbsp Tomato paste concentrated
  • 4 cups Beef broth low sodium
  • 1 tsp Dried thyme or rosemary
  • 1 tsp Paprika smoked preferred
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 2 tbsp Fresh parsley chopped, garnish

Equipment

  • 1 Large Dutch oven or heavy pot Lid required
  • 1 Wooden spoon For stirring
  • 1 Cutting board Meat and vegetables
  • 1 Knife Sharp
  • 1 Measuring cups Optional

Method
 

  1. Heat olive oil in a large Dutch oven over medium-high heat.
  2. Add beef cubes and brown on all sides.
  3. Remove beef and set aside.
  4. Add chopped onion to the pot and sauté until softened.
  5. Stir in minced garlic and cook until fragrant.
  6. Add tomato paste and cook for 1 minute.
  7. Return beef to the pot and add potatoes, carrots, celery, and squash.
  8. Pour in beef broth and stir to combine.
  9. Season with thyme, paprika, salt, and black pepper.
  10. Bring to a boil, then reduce heat to low.
  11. Cover and simmer for 1 hour 20 minutes until beef is tender.
  12. Taste, adjust seasoning, and remove from heat.
  13. Garnish with fresh parsley before serving.

Video

Notes

  • Chuck beef works best for tender stew meat.
  • Add peas or mushrooms for extra texture.
  • This stew tastes better the next day.
  • Store leftovers in the refrigerator for up to 4 days.