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Autumn Harvest Beef Stew

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A hearty beef stew packed with seasonal vegetables and earthy herbs, perfect for cozy fall nights.

Ingredients

Scale
  • 2 pounds beef chuck roast, cubed
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, sliced
  • 2 parsnips, sliced
  • 2 cups butternut squash, cubed
  • 1 pound red potatoes, quartered
  • 4 cups beef broth
  • 1/2 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon fresh thyme
  • Salt and pepper to taste

Instructions

  1. Season the cubed beef generously with salt and pepper. Toss it in flour until evenly coated.
  2. Heat olive oil in your Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then remove and set aside.
  3. Lower the heat to medium. Add the onions and garlic to the pot, stirring until softened and fragrant (about 3 minutes).
  4. Stir in the carrots, parsnips, and butternut squash. Cook for 5 minutes to begin softening.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
  6. Stir in the beef broth and tomato paste until well combined.
  7. Add the bay leaves, thyme, and the seared beef back to the pot. Bring to a boil, then reduce the heat to low and cover partially.
  8. Simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the veggies are cooked to perfection.
  9. Taste and adjust salt and pepper as needed. Remove bay leaves and serve warm.

Notes

For a gluten-free option, substitute flour with cornstarch or arrowroot powder. Let the stew rest for 10 minutes before serving for enhanced flavors.

Nutrition

Keywords: beef stew, autumn recipe, fall comfort food, hearty stew, one-pot meal

Find it online: https://hungermind.com/autumn-harvest-beef-stew-recipe-for-cozy-fall-nights/