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–+ servings
Autumn Harvest Beef Stew

Hearty Autumn Harvest Beef Stew for Cozy Fall Nights

This Autumn Harvest Beef Stew combines tender beef and seasonal veggies for the ultimate comfort food experience.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Beef
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive Oil can swap for vegetable oil or butter
  • 2 pounds Beef Chuck cut into 1-inch cubes; substitute with brisket if desired
  • 1 medium Onion diced; yellow or white onions work best
  • 3 cloves Garlic minced; substitute with garlic powder (1/8 tsp per clove)
  • 4 cups Beef Broth use chicken broth for a lighter option or vegetable broth for a vegetarian version
  • 3 cups Carrots sliced; frozen carrots can also be used
  • 4 medium Potatoes diced; opt for red or Yukon Gold potatoes
  • 2 cups Parsnips adds earthy sweetness; can substitute with turnips
  • 2 stalks Celery diced; optional
  • 2 tablespoons Tomato Paste necessary for a rich, tangy flavor
  • 1 teaspoon Dried Thyme fresh thyme can be used (three times the amount)
  • 1 teaspoon Dried Rosemary use sparingly
  • 1 leaf Bay Leaf remember to remove it before serving
  • to taste Salt adjust to taste
  • to taste Pepper adjust to taste
  • 1/4 cup Fresh Parsley for garnish, can be omitted

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef in batches and brown for 4-5 minutes. Remove and set aside.
  2. In the same pot, reduce heat to medium and sauté the onion and garlic for 3-4 minutes until translucent.
  3. Stir in the tomato paste and cook for 1 minute until caramelized.
  4. Deglaze with about 1/2 cup of beef broth.
  5. Return the beef to the pot and add the remaining beef broth. Bring to a gentle boil.
  6. Add carrots, potatoes, parsnips, and celery. Stir to combine.
  7. Sprinkle in thyme, rosemary, bay leaf, salt, and pepper. Stir well.
  8. Bring to a boil again, then reduce to low heat. Cover and simmer for about 2 hours, stirring occasionally.
  9. After 2 hours, taste and adjust seasoning. Remove bay leaf before serving.
  10. Garnish with parsley and serve hot with crusty bread or rice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 900IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Perfect for meal prep; store leftovers for quick meals throughout the week or freeze for later use.

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