Description
This Autumn Harvest Beef Stew is a hearty and comforting dish perfect for chilly days. Tender beef chuck is simmered with a medley of root vegetables and aromatic herbs in a rich beef broth, creating a flavorful and nourishing meal that captures the essence of fall.
Ingredients
Scale
Meat & Broth
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth
Vegetables
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 cup parsnips, diced
- 1 cup celery, diced
Seasonings & Oils
- 3 tablespoons olive oil
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the beef: Pat the beef chuck cubes dry with paper towels to ensure a good sear. Season them generously with salt and pepper.
- Sear the beef: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches, avoiding overcrowding, and brown them on all sides until a deep caramelized crust forms. Remove the beef and set aside.
- Sauté aromatics: In the same pot, add the diced onion and cook until translucent, about 4-5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add tomato paste and herbs: Stir in the tomato paste, dried thyme, dried rosemary, and bay leaf. Cook for 2 minutes to meld the flavors and slightly caramelize the tomato paste.
- Deglaze the pot: Pour in a small amount of beef broth, scraping the bottom of the pot with a wooden spoon to lift any browned bits, which adds depth to the stew.
- Simmer the stew: Return the seared beef to the pot along with the remaining beef broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer gently for about 1.5 to 2 hours, or until the beef is tender.
- Add vegetables: About 45 minutes before the end of cooking, add the sliced carrots, diced potatoes, parsnips, and celery. Continue to simmer until the vegetables are tender but not mushy.
- Adjust seasoning: Taste the stew and adjust salt and pepper as needed. Remove the bay leaf before serving.
- Garnish and serve: Ladle the stew into bowls and garnish with freshly chopped parsley for a burst of color and freshness.
Notes
- For a thicker stew, mash some of the cooked potatoes in the pot and stir them back in.
- You can substitute beef chuck with other stew cuts such as brisket or short ribs.
- Using fresh herbs instead of dried will enhance flavor but adjust quantities accordingly.
- This stew tastes even better the next day after flavors have melded.
- Serve with crusty bread or over mashed potatoes for a complete meal.
Keywords: autumn stew, beef stew, hearty stew, fall recipe, one-pot meal, comfort food