Description
This Autumn Harvest Beef Stew recipe offers warm family comfort in a bowl. It’s packed with vibrant seasonal vegetables and tender beef, making it perfect for a quick weeknight meal or a relaxed weekend gathering. The preparation is simple, transforming humble ingredients into a soul-soothing dish.
Ingredients
Scale
- 3 pounds Beef Chuck
- 2 tablespoons Olive Oil
- 4 cups Beef Broth
- 2 tablespoons Tomato Paste
- 1 large Onion
- 4 cloves Garlic
- 3 large Carrots
- 2 pounds Potatoes
- 2 large Parsnips
- 2 stalks Celery
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Rosemary
- 1 Bay Leaf
- Salt to taste
- Pepper to taste
- 1/4 cup Fresh Parsley
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown the beef cubes in batches, ensuring they don’t steam. Aim for a nice golden crust, about 5-7 minutes per batch.
- Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until the onion becomes translucent and fragrant.
- Stir in the tomato paste, cooking for an extra minute to deepen the flavors.
- Pour in a splash of beef broth, scraping the pot’s bottom to lift flavorful browned bits.
- Add the browned beef back into the pot along with the remaining beef broth. Stir well.
- Add the carrots, potatoes, parsnips, and celery to the mixture.
- Sprinkle in the dried thyme, rosemary, bay leaf, salt, and pepper. Mix well.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the beef is fork-tender.
- Taste the stew and adjust seasoning if necessary. Remove the bay leaf before serving.
- Serve hot and garnish with freshly chopped parsley.
Notes
- Store leftover stew in an airtight container for up to 4 days.
- Freeze in a freezer-safe container for up to 3 months.
- Reheat gently on the stovetop, adding broth if needed for consistency.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner, Stew
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 90 mg