Introduction

Autumn Harvest Beef Stew is a comforting and hearty dish perfect for chilly days. Packed with tender beef, fresh vegetables, and aromatic herbs, this stew captures the flavors of the season in every spoonful.

A white bowl filled with a rich beef stew that has three main layers: chunky orange carrots, yellow potatoes, and dark brown tender beef pieces all mixed in a thick brown sauce. The stew has a glossy look with small bits of cooked onion mixed in. On top, there is a small green sprig of thyme placed in the center. The bowl is on a dark fabric, and the background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds Beef Chuck, cut into 1-inch cubes
2 tablespoons Olive Oil
1 medium Onion, chopped
4 cloves Garlic, minced
4 cups Beef Broth
2 cups Carrots, diced
2 large Potatoes, diced
1 cup Celery, chopped (optional)
1 cup Frozen Peas
1 teaspoon Dried Thyme
1 teaspoon Dried Rosemary
2 Bay Leaves
Salt, to taste
Pepper, to taste
2 tablespoons All-Purpose Flour (optional)

Instructions

Step 1: Pat the beef chuck cubes dry with paper towels to ensure proper searing.
Step 2: Heat olive oil in a large pot or Dutch oven over medium-high heat.
Step 3: Brown the beef cubes in batches, cooking each side for 4-5 minutes until well-seared. Remove beef and set aside.
Step 4: Add chopped onion to the pot and sauté until translucent, about 5 minutes. Stir in minced garlic during the last minute of cooking.
Step 5: Return the browned beef to the pot and pour in the beef broth.
Step 6: Add carrots, potatoes, celery, thyme, rosemary, bay leaves, salt, and pepper to the pot.
Step 7: Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover and cook gently for 1.5 to 2 hours, until beef is tender.
Step 8: Stir in the frozen peas about 10 minutes before serving to heat through.
Step 9: For a thicker stew, whisk flour with cold water to make a slurry, stir it into the stew, and simmer for an additional 10 minutes.

Tips & Variations

For a milder onion flavor, substitute shallots for the onion.
Use fresh thyme and rosemary in place of dried, using three times the amount for thyme.
Baby carrots can be used instead of diced carrots for quicker cooking.
Omit celery if you prefer a less herbaceous stew.
Garnish with fresh herbs just before serving for added color and aroma.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. The flavors often improve after a day, making it a perfect make-ahead meal.

How to Serve

A white bowl filled with thick beef stew showing about three layers: a rich brown broth base with a slightly glossy texture, tender dark brown beef chunks scattered throughout, and large yellow and orange potato and carrot pieces layered on top, garnished with fresh green sprigs of thyme placed at the center. The stew looks hearty and moist, with visible soft onion pieces mixed in. The bowl rests on a dark cloth on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, cuts like brisket or short ribs can be used, but cooking times may vary to achieve tender results.

How do I make the stew gluten-free?

Simply omit the flour or substitute it with a gluten-free thickener like cornstarch or arrowroot powder to thicken the stew.

Autumn Harvest Beef Stew Recipe

Print Recipe

★★★★★

4.5 from 83 reviews

This Autumn Harvest Beef Stew is a hearty and comforting dish perfect for chilly days. Featuring tender beef chuck simmered with a medley of vegetables like carrots, potatoes, celery, and peas, infused with aromatic herbs such as thyme, rosemary, and bay leaves. The rich beef broth base and optional flour slurry create a thick, satisfying stew that warms the soul and showcases the flavors of the harvest season.

Author: Dana
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 6 servings 1x
Category: Stew
Method: Stovetop
Cuisine: American

Ingredients

Scale

For the Stew

2 pounds Beef Chuck, cut into 1-inch cubes – Provides rich flavor and tender texture.
2 tablespoons Olive Oil – Can be substituted with vegetable oil.
1 medium Onion, chopped – Can use shallots for a milder taste.
4 cloves Garlic, minced – Use fresh garlic for the best taste.
4 cups Beef Broth – Homemade broth is preferred.
2 cups Carrots, diced – Can be substituted with baby carrots.
2 large Potatoes, diced – Yukon Gold or Russet works well.
1 cup Celery, chopped – Optional, can be omitted if preferred.
1 cup Frozen Peas – Fresh peas can be used if available.
1 teaspoon Dried Thyme – Substitute with fresh thyme, using triple the amount.
1 teaspoon Dried Rosemary – Fresh rosemary can also be used.
2 leaves Bay Leaves – Remember to remove before serving.
Salt to taste – Adjust to taste.
Pepper to taste – Adjust to taste.
2 tablespoons All-Purpose Flour – Optional, make a slurry with cold water if using.

Instructions

Prepare the beef: Start by patting dry the beef chuck cubes to ensure great searing later on.
Heat the oil: In a large pot or Dutch oven, heat olive oil over medium-high heat.
Sear the beef: Cook the beef in batches, browning the cubes on all sides for about 4-5 minutes, then remove and set aside to prevent overcrowding and ensure proper browning.
Sauté the aromatics: Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Stir in garlic for the last minute to release its aroma without burning.
Add beef back and broth: Return the browned beef to the pot and pour in the beef broth to deglaze and combine flavors.
Add vegetables and herbs: Mix in the carrots, potatoes, celery, dried thyme, dried rosemary, bay leaves, salt, and pepper, evenly distributing ingredients.
Simmer the stew: Increase the heat until the stew reaches a boil, then reduce to a low simmer. Cover the pot and let it cook gently for 1.5 to 2 hours, allowing beef to become tender and flavors to meld.
Add peas: Stir in the frozen peas about 10 minutes before serving, allowing them to warm through without becoming mushy.
Thicken if desired: If you desire a thicker stew, whisk a slurry of the all-purpose flour with cold water, add it slowly to the stew, and simmer for an additional 10 minutes until the stew thickens to your liking.
Serve: Remove bay leaves before serving. Ladle the stew into bowls and garnish optionally with fresh herbs.

Notes

Optional: Garnish with fresh herbs such as parsley or thyme for an added touch of flavor and presentation.
Use homemade beef broth if possible for deeper flavor.
If you prefer a gluten-free option, omit the flour slurry or substitute with cornstarch.
For vegan or vegetarian versions, substitute beef with hearty mushrooms and use vegetable broth.
Adjust seasoning to taste towards the end of cooking.

Keywords: beef stew, autumn recipe, hearty stew, comfort food, beef chuck, root vegetables, slow simmer, fall dinner