Description

Throughout history, stews have served as the cornerstone of comfort cooking across cultures, providing nourishment and warmth during the cooler months. The beauty of this autumn-inspired version lies in its celebration of seasonal ingredients – from the natural sweetness of parsnips and carrots to the robust earthiness of fresh thyme and rosemary that perfume every spoonful.

Ingredients

Scale

For the Base:

2 pounds beef chuck roast, cut into 2-inch cubes
3 tablespoons olive oil or vegetable oil
1 large yellow onion, diced (about 2 cups)
3 cloves garlic, minced
3 tablespoons tomato paste
1/4 cup all-purpose flour (substitute with gluten-free flour blend if needed)

For the Liquid Foundation:

4 cups beef broth (low-sodium preferred)
1 cup dry red wine (or substitute with additional beef broth)
2 bay leaves
2 sprigs fresh thyme (or 1 teaspoon dried)
1 sprig fresh rosemary (or 1/2 teaspoon dried)

For the Autumn Vegetables:

2 cups butternut squash, peeled and cubed
3 medium carrots, cut into 1-inch pieces
2 parsnips, peeled and cut into 1-inch pieces
8 ounces cremini mushrooms, quartered
2 medium potatoes, cubed (Yukon Gold work beautifully)

For Seasoning and Finishing:

2 teaspoons salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped for garnish

Substitution Notes: For those avoiding gluten, coconut flour or arrowroot powder work well as thickening agents. Vegetarians can create a hearty mushroom version by doubling the mushrooms and using vegetable broth, while those watching sodium can use low-sodium broth and add herbs for extra flavor.

Instructions

1. Prepare the Beef Foundation

Pat the beef cubes completely dry with paper towels – this crucial step ensures beautiful browning. Season generously with salt and pepper, then toss with flour until each piece is lightly coated. Heat oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, brown the beef on all sides, about 8-10 minutes total per batch. The meat should develop a deep, caramelized crust that will add incredible depth to your Autumn Harvest Beef Stew. Transfer browned beef to a plate and set aside.

2. Build the Aromatic Base

In the same pot with those beautiful browned bits (called fond), reduce heat to medium and add diced onions. Cook for 5-6 minutes until softened and lightly golden, scraping up any browned bits from the bottom. Add minced garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly and deepen in color – this step adds remarkable richness to the final stew.

3. Deglaze and Combine

Pour in the red wine, scraping the bottom of the pot to release any remaining fond. Let the wine simmer for 2-3 minutes to cook off the alcohol. Return the browned beef to the pot along with any accumulated juices. Add beef broth, bay leaves, thyme, and rosemary. The liquid should just cover the meat – add more broth if needed.

4. Begin the Slow Simmer

Bring the mixture to a gentle boil, then reduce heat to low and cover partially. Let your Autumn Harvest Beef Stew simmer peacefully for 1.5 hours, stirring occasionally. The kitchen will fill with the most incredible aromas during this time. The beef should be getting tender but not quite fall-apart yet.

5. Add the Harvest Vegetables

After 1.5 hours, add the carrots, parsnips, and potatoes to the pot. These heartier vegetables need more cooking time. Continue simmering for another 30 minutes, then add the butternut squash and mushrooms. These more delicate vegetables need only 20-30 minutes to become perfectly tender while maintaining their shape and texture.

6. Perfect the Seasoning

In the final 10 minutes of cooking, taste and adjust seasoning with salt, pepper, and smoked paprika. The stew should be rich, well-balanced, and deeply flavorful. Remove the bay leaves and herb stems. If you prefer a slightly thicker consistency, mash a few pieces of potato against the side of the pot and stir them in.

7. Finish and Serve

Remove from heat and let the stew rest for 5 minutes before serving. This brief resting period allows the flavors to settle and the sauce to thicken slightly. Ladle into warm bowls and garnish with fresh chopped parsley for a bright, fresh finish that beautifully complements the rich, earthy flavors.

Nutrition

Calories: 380-420