Name: Autumn Harvest Beef Stew: Rustic, Hearty & Flavorful
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Ingredients: Main Ingredients:; 2.5 lbs beef chuck roast, cut into 1.5-inch pieces; 1 tbsp olive oil, plus more as needed; 1 large yellow onion, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 cup dry red wine (like Cabernet Sauvignon or Merlot); 4 cups beef broth, low sodium; 1 (14.5 oz) can diced tomatoes, undrained; 3 large carrots, peeled and cut into 1-inch pieces; 1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces; Flavor Boosters & Seasonings:; 2 tbsp all-purpose flour; 2 tbsp tomato paste; 1 tbsp Worcestershire sauce; 2 bay leaves; 4 sprigs fresh thyme; 1 tsp salt, or to taste; 0.5 tsp black pepper, or to taste; Finishing Touches:; 0.25 cup fresh parsley, chopped, for garnish

Description

Autumn Harvest Beef Stew brings tender beef, root vegetables, and rich broth together. A comforting meal that’s simple to make and always a favorite.

Ingredients

Scale

Main Ingredients:
2.5 lbs beef chuck roast, cut into 1.5-inch pieces
1 tbsp olive oil, plus more as needed
1 large yellow onion, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 cup dry red wine (like Cabernet Sauvignon or Merlot)
4 cups beef broth, low sodium
1 (14.5 oz) can diced tomatoes, undrained
3 large carrots, peeled and cut into 1-inch pieces
1.5 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
Flavor Boosters & Seasonings:
2 tbsp all-purpose flour
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 bay leaves
4 sprigs fresh thyme
1 tsp salt, or to taste
0.5 tsp black pepper, or to taste
Finishing Touches:
0.25 cup fresh parsley, chopped, for garnish

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Instructions

Prep the Beef & Veggies:: First things first, let’s get that beef ready. Cut your chuck roast into 1.5-inch chunks. I usually trim off any really large pieces of fat, but a little marbling is good, it adds flavor! Then, pat those beef pieces dry with paper towels – this is critical for a good sear, trust me on this one. Toss them with a good pinch of salt, pepper, and the all-purpose flour. Make sure they’re evenly coated. While you’re doing that, chop your carrots, potatoes, celery, and onion into similar-sized pieces. I try to make them roughly the same so they cook evenly, but don’t stress too much, it’s stew, not a science experiment!
Sear the Beef:: Now for the fun part: searing! Get your Dutch oven or heavy-bottomed pot nice and hot over medium-high heat. Add a couple of tablespoons of olive oil. Once it’s shimmering, add your floured beef in batches, making sure not to overcrowd the pot. This is where I always get impatient and try to cram too much in, but resist the urge! You want a beautiful, deep brown crust on all sides. This browning, honestly, is where so much flavor for your Autumn Harvest Beef Stew develops. Remove the seared beef to a plate and set aside, leaving those delicious browned bits in the pot.
Sauté the Aromatics:: Lower the heat to medium. Add a bit more olive oil if needed, then toss in your chopped onions and celery. Sauté them until they soften and start to look translucent, about 5-7 minutes. Scrape up any of those browned bits from the bottom of the pot – that’s flavor gold! Then, add your minced garlic and tomato paste. Stir it all around for another minute or two, letting the tomato paste darken slightly. You’ll smell it, that rich, sweet aroma, and you’ll know you’re on the right track for a flavorful Autumn Harvest Beef Stew.
Deglaze & Simmer:: Pour in the red wine, scraping the bottom of the pot really well to release any remaining browned bits. Let the wine simmer for a few minutes until it reduces slightly, and the alcohol smell cooks off. Now, return the seared beef to the pot. Add the beef broth, Worcestershire sauce, bay leaves, and fresh thyme sprigs. Give it a good stir. Bring the stew to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 1.5 to 2 hours. This slow cook is where the magic happens, turning that beef incredibly tender. Don’t peek too much!
Add the Veggies:: After the beef has had its long, slow bath and is getting tender, it’s time to add the heartier vegetables. Stir in your chopped carrots and potatoes. Give it another good stir to make sure everything is submerged in that delicious liquid. Cover the pot again and continue to simmer for another 30-45 minutes, or until the vegetables are fork-tender. I sometimes check a little early, because I’m always eager to see how the Autumn Harvest Beef Stew is coming along, but patience pays off here!
Finish & Serve:: Once the vegetables are tender, taste the Autumn Harvest Beef Stew and adjust the seasoning with more salt and pepper if needed. Sometimes I find it needs a little extra something, and a pinch of salt can make all the difference. Remove the bay leaves and thyme sprigs (they’ve done their job!). Ladle the warm, comforting stew into bowls. A sprinkle of fresh chopped parsley at the end adds a beautiful pop of color and freshness, making it look extra inviting. Honestly, seeing it all come together is the best part, especially after all that simmering!