There’s something special about slow-simmered beef stew on a crisp autumn evening. The rich aroma filling your kitchen, the tender chunks of beef, and the mix of root vegetables make this Autumn Harvest Beef Stew the ultimate comfort meal for the season.
I created this recipe on a chilly October weekend after returning from the farmer’s market with armfuls of carrots, parsnips, and potatoes. Everything about it says “fall” — hearty, nourishing, and wonderfully rustic. It’s the kind of dish that feels like a warm blanket in a bowl and tastes even better the next day.
Why You’ll Love This Beef Stew
- Perfect for fall: A hearty blend of seasonal vegetables and slow-cooked beef makes it the ideal comfort meal.
- Rich, deep flavor: Browning the beef first adds incredible depth and richness to the stew.
- One-pot meal: Everything simmers together in one pot for easy cleanup.
- Make-ahead friendly: The flavors develop beautifully overnight, so it’s great for meal prep.
- Customizable: Works with a variety of root vegetables or even red wine for extra depth.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes – Chuck roast is ideal for stews because it becomes fork-tender as it cooks.
- 3 tablespoons olive oil – Used to brown the beef and build flavor in the pot.
- 1 large onion, diced – Adds sweetness and aroma as the base of the stew.
- 3 cloves garlic, minced – Infuses a subtle savory note.
- 4 cups beef broth – The foundation of your rich stew base. Use low-sodium if preferred.
- 2 cups carrots, sliced – Adds color and a touch of natural sweetness.
- 2 cups potatoes, diced – Russet or Yukon Gold hold up beautifully while absorbing flavor.
- 1 cup parsnips, diced – Gives a slightly nutty, earthy flavor perfect for fall.
- 1 cup celery, diced – Adds freshness and balances the richness.
- 1 tablespoon tomato paste – Deepens the flavor and gives a beautiful color.
- 2 teaspoons dried thyme – Adds classic herb notes.
- 1 teaspoon dried rosemary – Enhances the earthy flavor of the stew.
- 1 bay leaf – Rounds out the overall aroma.
- Salt and pepper, to taste – Adjust to your preference.
- Fresh parsley, chopped (for garnish) – Brightens the final dish.
Step-by-Step Instructions
1. Brown the Beef
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add beef cubes in batches to avoid overcrowding. Sear on all sides until deeply browned, about 5–6 minutes per batch. Transfer the browned beef to a plate and set aside.
2. Sauté the Aromatics
In the same pot, add diced onion and garlic. Sauté for 3–4 minutes until fragrant and translucent, scraping up any browned bits from the bottom of the pan.
3. Add Tomato Paste
Stir in the tomato paste and cook for 1–2 minutes. Allowing it to caramelize slightly gives the stew a richer, more concentrated flavor.
4. Deglaze the Pot
Pour in a small splash of beef broth and scrape the bottom with a wooden spoon to lift any flavorful bits. This forms the base of your stew’s savory depth.
5. Combine and Simmer
Return the browned beef to the pot. Pour in the remaining beef broth and stir to combine. Add carrots, potatoes, parsnips, and celery. Season with thyme, rosemary, bay leaf, salt, and pepper.
6. Slow Cook
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let simmer for about 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
7. Adjust and Finish
Taste the stew and adjust seasoning with more salt or pepper if needed. Remove and discard the bay leaf.
8. Garnish and Serve
Serve hot in bowls, garnished with chopped fresh parsley for a vibrant finish.
Recipe Tips & Variations
- Add red wine: Replace 1 cup of broth with red wine for a richer, more complex flavor.
- Vegetable swaps: Try turnips, sweet potatoes, or butternut squash for a seasonal twist.
- Thicker texture: Simmer uncovered for the last 15 minutes, or mash a few potatoes in the pot.
- Make it gluten-free: Ensure your broth and tomato paste are gluten-free.
- Instant Pot option: Use the sauté setting to brown the beef and onions, then pressure cook on high for 35 minutes with a natural release.
What to Serve with Autumn Beef Stew
This hearty stew pairs beautifully with crusty bread or warm dinner rolls for soaking up the broth. A side salad with vinaigrette adds a refreshing contrast, while mashed potatoes or buttered noodles can make the meal even more filling. For a cozy touch, serve with a glass of red wine or a slice of warm cornbread.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days. The flavors actually intensify overnight.
- Freeze: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm on the stovetop over medium heat, adding a splash of broth or water as needed. Avoid high heat to prevent overcooking the vegetables.
Prep & Cook Time
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Difficulty: Easy
Nutrition (Estimated per serving)
Calories: 480
Protein: 38 g
Fat: 22 g
Carbohydrates: 28 g
Fiber: 5 g
Sodium: 900 mg