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Autumn Harvest Beef Stew

Autumn Harvest Beef Stew
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This Autumn Harvest Beef Stew is the definition of cozy fall comfort food. Made with tender chunks of beef, hearty root vegetables, and fragrant herbs, this slow-simmered stew develops deep, rich flavors that warm you from the inside out. It’s perfect for chilly evenings, Sunday family dinners, or meal prep for the week ahead. Simple ingredients and a classic cooking method make this recipe both reliable and deeply satisfying.

Ingredients

Scale

  • 2 pounds beef chuck, cut into 1-inch cubes

  • 3 tablespoons olive oil

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 4 cups beef broth

  • 2 cups carrots, sliced

  • 2 cups potatoes, diced

  • 1 cup parsnips, diced

  • 1 cup celery, diced

  • 1 tablespoon tomato paste

  • 2 teaspoons dried thyme

  • 1 teaspoon dried rosemary

  • 1 bay leaf

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Brown the Beef
    Heat olive oil in a large heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pan. Sear until browned on all sides. Remove the beef and set aside.

  2. Sauté the Aromatics
    In the same pot, add the diced onion and cook for 3–4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.

  3. Add Tomato Paste
    Stir in the tomato paste and cook for about 1 minute, allowing it to slightly caramelize and deepen the flavor.

  4. Deglaze the Pot
    Pour in a small splash of beef broth and scrape the bottom of the pot to loosen any browned bits. This step adds richness to the stew.

  5. Return the Beef
    Add the browned beef back into the pot, then pour in the remaining beef broth.

  6. Add Vegetables
    Stir in the carrots, potatoes, parsnips, and celery.

  7. Season the Stew
    Add dried thyme, rosemary, bay leaf, and season with salt and pepper.

  8. Simmer
    Bring the stew to a gentle boil, then reduce heat to low. Cover and simmer for about 2 hours, stirring occasionally, until the beef is fork-tender.

  9. Final Adjustments
    Remove the bay leaf. Taste and adjust seasoning as needed.

  10. Serve
    Ladle into bowls and garnish with freshly chopped parsley before serving.

Notes

  • Choose the Right Cut: Beef chuck is ideal because it becomes tender and flavorful when cooked slowly.

  • Don’t Rush the Browning: Properly browning the beef adds depth and richness to the stew.

  • Low and Slow: Keep the simmer gentle—boiling can make the meat tough.

  • Make It Ahead: This stew tastes even better the next day as the flavors continue to develop.

  • Thicker Stew: For a thicker consistency, mash a few potato pieces into the broth near the end of cooking.

Find it online: https://chocotune.com/autumn-harvest-beef-stew-2/