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Autumn Harvest Beef Stew Recipe

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★★★★★

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.

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

  1. Prepare the beef: Start by patting dry the beef chuck cubes to ensure great searing later on.
  2. Heat the oil: In a large pot or Dutch oven, heat olive oil over medium-high heat.
  3. 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.
  4. 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.
  5. Add beef back and broth: Return the browned beef to the pot and pour in the beef broth to deglaze and combine flavors.
  6. Add vegetables and herbs: Mix in the carrots, potatoes, celery, dried thyme, dried rosemary, bay leaves, salt, and pepper, evenly distributing ingredients.
  7. 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.
  8. Add peas: Stir in the frozen peas about 10 minutes before serving, allowing them to warm through without becoming mushy.
  9. 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.
  10. 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

Find it online: https://dishedbydana.com/autumn-harvest-beef-stew-recipe/