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Autumn Beef Stew

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This cozy autumn beef stew is the ultimate comfort food for chilly fall evenings, featuring tender beef, root vegetables, and a rich, herb-infused broth. It’s easy to prepare, crowd-pleasing, and perfect for family dinners or meal prep.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced into 1/2-inch rounds (about 1.5 cups)
  • 2 parsnips, peeled and sliced
  • 3 medium Yukon Gold potatoes, peeled and diced
  • 2 tablespoons tomato paste
  • 4 cups low-sodium beef broth
  • 1 cup dry red wine (optional, sub extra broth if avoiding alcohol)
  • 2 teaspoons salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons fresh rosemary, minced (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 tablespoon cornstarch or flour mixed with 2 tablespoons cold water (optional, to thicken)
  • Chopped fresh parsley, for garnish

Instructions

  1. Pat beef cubes dry with paper towels and season with a pinch of salt and pepper. Dice onion, slice carrots and parsnips, peel and cube potatoes, and mince garlic and herbs.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown beef cubes on all sides, about 2-3 minutes per batch. Transfer browned beef to a plate.
  3. Add more oil if needed. Sauté diced onion until soft and golden, about 3-4 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
  4. Stir in tomato paste and cook for 1 minute. Pour in red wine (if using) and scrape up browned bits from the bottom. Let wine reduce by half, about 2 minutes.
  5. Return browned beef to the pot. Add carrots, parsnips, potatoes, beef broth, Worcestershire sauce, salt, pepper, rosemary, thyme, and bay leaves. Stir to combine. The liquid should just cover the solids; add more broth or water if needed.
  6. Bring stew to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender and veggies are soft.
  7. If desired, thicken stew by stirring in cornstarch or flour slurry. Simmer uncovered for 2-3 minutes until thickened.
  8. Taste and adjust salt or pepper as needed. Remove bay leaves. Garnish with chopped parsley.
  9. Ladle into bowls and serve hot.

Notes

For gluten-free, use cornstarch or arrowroot as thickener and check broth/Worcestershire labels. For low-carb, swap potatoes for turnips or cauliflower. Add mushrooms, sweet potatoes, or even a chopped apple for variation. Stew is even better the next day and freezes well. If beef is tough, simmer longer. Adjust thickness with more broth or by simmering uncovered.

Nutrition

Keywords: beef stew, autumn, comfort food, fall dinner, easy stew, one pot, root vegetables, cozy, hearty, family meal

Find it online: https://tempotaste.com/autumn-beef-stew-recipe-easy-comfort-food-for-cozy-fall-dinners/