Autumn Harvest Beef Stew: Hearty Fall Dinner Recipe (Print Version)

Warm up with this comforting Autumn Harvest Beef Stew. Tender beef, root vegetables, and rich broth make for a truly satisfying fall meal.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 150 Minutes minutes
Total Time: 180 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat, Dairy-Free (if no butter used for browning)

# Ingredients:

→ Main Ingredients for Autumn Harvest Beef Stew

01 - 2 lbs beef chuck roast, cut into 1.5-inch cubes
02 - 3 large carrots, peeled and cut into 1-inch pieces
03 - 2 lbs Yukon Gold or red potatoes, scrubbed and cut into 1.5-inch pieces
04 - 2 celery stalks, chopped
05 - 1 large yellow onion, chopped
06 - 8 oz cremini mushrooms, halved or quartered

→ Flavor Boosters & Seasonings

07 - 4 cloves garlic, minced
08 - 4 cups beef broth, low sodium
09 - 1 cup dry red wine (like Cabernet Sauvignon)
10 - 2 tbsp tomato paste
11 - 1 tbsp Worcestershire sauce
12 - 4 sprigs fresh thyme
13 - 2 sprigs fresh rosemary
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste

→ Finishing Touches

16 - 2 tbsp fresh parsley, chopped
17 - 1 tbsp olive oil, for searing

→ Optional Thickener

18 - 1 tbsp cornstarch (optional)
19 - 1 tbsp cold water (optional)

# Instructions:

01 - Okay, first things first, pat that beef chuck dry and season it generously with salt and pepper. Seriously, don't be shy. Heat a good glug of olive oil in your Dutch oven over medium-high heat. When it's shimmering, add the beef in batches – don't overcrowd the pot! You want a deep, dark brown crust on all sides. This step builds so much flavor, it's called the Maillard reaction, and it’s where all the good stuff starts. I used to rush this, and my stew just didn't have that rich depth. Take your time here, it's worth it!
02 - Once the beef is seared, set it aside. Add a little more oil if needed, then toss in your chopped onions, celery, and a pinch more salt. Cook them down until they're softened and translucent, about 5-7 minutes. Then, stir in the minced garlic and tomato paste. Let the tomato paste cook for a minute or two, stirring constantly, until it darkens slightly. This concentrates its flavor and removes that raw tomato taste. Honestly, the aroma at this stage is just incredible; it always makes my kitchen smell amazing.
03 - Pour in the red wine, scraping up all those delicious brown bits from the bottom of the pot – that's called deglazing, and it's pure flavor! Let the wine simmer for a few minutes until it reduces by about half. Then, return the seared beef to the pot. Add the beef broth, Worcestershire sauce, fresh thyme, rosemary, and bay leaf. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 1.5 to 2 hours, until the beef is starting to get tender.
04 - After the beef has had its head start, it's time for the carrots, potatoes, and mushrooms. Stir them into the stew, making sure they're mostly submerged in the liquid. If it looks a little dry, add a splash more broth. Cover the pot again and continue to simmer for another 45 minutes to an hour, or until the vegetables are fork-tender and the beef is fall-apart tender. This is where I learned my lesson about adding veggies too early – timing is key for perfect texture!
05 - If your stew isn't as thick as you like, you can make a quick slurry with a tablespoon of cornstarch mixed with a tablespoon of cold water, then stir it into the simmering stew and cook for a few minutes until it thickens. Now, for the most important step: taste! Adjust the salt and pepper as needed. Sometimes I add a tiny pinch of sugar if the tomatoes are a bit too acidic. Every batch is a little different, and that’s okay!
06 - Remove the bay leaf and any large sprigs of herbs. Ladle this glorious Autumn Harvest Beef Stew into bowls. Garnish with fresh chopped parsley for a burst of color and freshness. The beef should be meltingly tender, the vegetables soft but not mushy, and the broth rich and deeply savory. It's a truly satisfying meal that warms you from the inside out, the kind you remember. Enjoy every single bite!

# Notes:

01 - Always pat your beef dry before searing; it’s the secret to a good crust, which means more flavor.
02 - Don’t add the root vegetables too early, or they’ll turn to mush before the beef is tender.
03 - Taste and adjust seasoning throughout the cooking process, especially before serving.
04 - For an extra vibrant finish, add a squeeze of lemon juice or a splash of balsamic vinegar right before serving.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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