Description
This Autumn Harvest Beef Stew is a hearty and comforting dish perfect for chilly days. Tender beef chuck is simmered with a medley of autumn vegetables including carrots, potatoes, parsnips, and celery in a rich, flavorful beef broth infused with herbs like thyme and rosemary. Slow-cooked to perfection, this stew warms the body and soul with every bite, garnished with fresh parsley for a pop of color and freshness.
Ingredients
Scale
Beef Stew
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 cup parsnips, diced
- 1 cup celery, diced
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the beef chuck cubes in batches, making sure not to overcrowd the pan. Brown the beef on all sides, about 5-7 minutes per batch. Remove the browned beef and set aside.
- Sauté aromatics: In the same pot, add the diced onion and cook over medium heat until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Deglaze and add tomato paste: Stir in the tomato paste to the onions and garlic, cooking for 1 minute to deepen the flavor. Then deglaze the pot by slowly adding a splash of beef broth, scraping up any browned bits from the bottom of the pot.
- Add liquids and herbs: Return the browned beef to the pot and pour in the remaining beef broth. Add the dried thyme, rosemary, bay leaf, salt, and pepper. Stir to combine.
- Simmer the stew: Bring the mixture to a boil, then reduce the heat to low to maintain a gentle simmer. Cover the pot and cook for about 1 hour to allow the beef to become tender.
- Add vegetables: After the initial hour, add the carrots, potatoes, parsnips, and celery to the stew. Stir well, then cover and continue simmering for another 30-40 minutes, or until the vegetables are tender and the beef is fork-tender.
- Final seasoning and garnish: Remove the bay leaf and adjust seasoning with additional salt and pepper to taste. Ladle the stew into bowls and garnish with freshly chopped parsley before serving.
Notes
- For a thicker stew, you can mash some of the potatoes into the broth or stir in a slurry of flour and water during the last 10 minutes of cooking.
- This stew also tastes great the next day as the flavors continue to develop overnight.
- Feel free to substitute beef chuck with stew beef or short ribs for a different texture.
- To make this dish gluten-free, ensure that the beef broth you use contains no gluten additives.
- For added depth, brown the vegetables lightly before adding them to the stew.
Keywords: beef stew, autumn recipes, comfort food, slow simmer, hearty stew, fall vegetables