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Autumn Harvest Beef Stew – Hearty, Rustic Comfort in a Bowl

When autumn arrives with its crisp air and golden hues, it's time to slow down, embrace the season, and fill your kitchen with warm, savory aromas. There's no better way to celebrate the bounty of fall than with a pot of Autumn Harvest Beef Stew simmering on the stove — a dish that brings the earth’s seasonal gifts into one deeply satisfying bowl. Packed with tender chunks of beef chuck, root vegetables, aromatic herbs, and rich broth, this stew is the essence of cold-weather comfort food. It’s rustic, filling, and layered with flavor thanks to a slow simmer that brings everything together into one soul-warming meal. Whether you're cooking for your family on a quiet Sunday, meal prepping for the week, or just craving a classic, hearty dinner, this harvest beef stew is your go-to recipe for a cozy fall evening.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 hearty portions
Ingredients Equipment Method Notes

Ingredients
  

  • This stew features a medley of seasonal vegetables herbs, and slow-simmered beef that create deep, comforting flavor.
Protein:
  • 2 lbs beef chuck cut into 1½-inch cubes
Vegetables:
  • 2 cups carrots peeled and chopped
  • 1 cup celery chopped
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 cups potatoes peeled and cubed
  • 1 cup parsnips peeled and chopped
  • 1 bay leaf
  • Fresh parsley chopped (for garnish)
Liquids:
  • 4 cups beef broth
  • 1 tbsp tomato paste
Herbs & Seasonings:
  • 1 tsp dried rosemary
  • 2 tsp dried thyme
  • Salt and black pepper to taste
Oils:
  • 3 tbsp olive oil

Equipment

  • To make this stew smooth and stress-free, gather the following kitchen tools:
  • Large Dutch oven or heavy-bottomed soup pot
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon or spatula
  • Ladle
  • Measuring cups and spoons
  • Small bowl for seasoning mix

Method
 

  1. Here’s how to bring your Autumn Harvest Beef Stew to life, step by step:
Step 1: Prepare the Beef
  1. Pat the beef cubes dry with a paper towel.
  2. Season generously with salt and pepper.
Step 2: Sear the Beef
  1. In a large Dutch oven, heat 2 tbsp of olive oil over medium-high heat.
  2. Brown the beef in batches (don’t overcrowd the pan), about 2–3 minutes per side.
  3. Remove beef and set aside.
Step 3: Sauté Aromatics
  1. Reduce heat to medium.
  2. Add the remaining 1 tbsp of olive oil.
  3. Sauté onions and celery until translucent (about 4–5 minutes).
  4. Add garlic and tomato paste; cook for 1 minute, stirring constantly.
Step 4: Build the Stew Base
  1. Return the seared beef to the pot.
  2. Add carrots, parsnips, potatoes, rosemary, thyme, and bay leaf.
  3. Pour in the beef broth and stir well to combine.
Step 5: Simmer and Slow Cook
  1. Bring the stew to a boil, then reduce heat to low.
  2. Cover and simmer for 2 to 2½ hours, stirring occasionally, until the beef is tender and vegetables are soft.
Step 6: Final Touches
  1. Remove the bay leaf.
  2. Taste and adjust seasoning with salt and pepper.
  3. Garnish with freshly chopped parsley before serving.

Notes

🧊 Storage & Reheating
Storage:
Cool completely before transferring to airtight containers.
Store in the refrigerator for up to 5 days.
Freezing:
Freeze in portioned containers for up to 3 months.
Leave a little headspace to allow for expansion.
Reheating:
Reheat on the stovetop over low to medium heat, stirring occasionally.
Or microwave individual portions in 1-minute intervals until hot throughout.
🥄 Variations
Customize your stew to suit your taste or dietary preferences:
Add More Veggies: Include butternut squash, turnips, or corn for added texture.
Make It Spicy: Add a pinch of chili flakes for a subtle kick.
Use Sweet Potatoes: Swap half the white potatoes for sweet potatoes for a sweeter twist.
Slow Cooker Method: Add all ingredients (except parsley) to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.
Add Barley or Lentils: Stir in cooked barley or green lentils for added nutrition and texture.
❓ 10 FAQs
1. What cut of beef is best for stew?
Beef chuck is ideal — it becomes fork-tender when simmered slowly.
2. Can I make this stew ahead of time?
Yes! It tastes even better the next day as the flavors deepen.
3. Do I have to peel the potatoes?
Not necessarily — if using Yukon Gold or red potatoes, you can leave the skin on for extra fiber.
4. Can I use vegetable broth instead of beef broth?
Yes, though the flavor will be slightly lighter. Use a rich, dark vegetable broth if possible.
5. What’s the best way to thicken the stew?
Let it simmer uncovered for the last 15–20 minutes, or mash a few potatoes into the broth.
6. Is this recipe gluten-free?
Yes — as long as your broth is certified gluten-free.
7. Can I add wine or beer to the broth?
This recipe avoids alcohol, but a splash of balsamic vinegar or soy sauce can add depth instead.
8. Can I use dried parsley instead of fresh?
Yes, but fresh parsley adds brighter flavor. Use 1 tsp of dried if substituting.
9. What kind of potatoes work best?
Yukon Gold or red potatoes hold their shape well; Russets create a softer, thicker broth.
10. How long does this stew last in the fridge?
Up to 5 days in the refrigerator in an airtight container.
🏁 Conclusion
When you're craving a dish that’s rich, filling, and infused with the essence of fall, this Autumn Harvest Beef Stew delivers in every spoonful. It’s the perfect showcase for earthy root vegetables, warming herbs, and slow-simmered beef that melts in your mouth.
From cozy weeknight dinners to slow Sunday cooking, this rustic, nutrient-packed meal will quickly become a seasonal favorite. Serve it with a slice of warm bread, over mashed potatoes, or simply on its own — and let the comfort of fall fill your bowl and your home.