Autumn Harvest Beef Stew Recipe kept me warm on more chilly soccer sideline nights than I can count. It tastes rich and savory with tender beef, sweet squash, and herby broth; it suits busy families and cozy cooks, and it takes about 2 hours total.
Easy Autumn Harvest Beef Stew Recipe
Autumn Harvest Beef Stew Recipe keeps the process simple while it packs in deep, hearty flavor. You brown beef, build flavor in one pot, and let time do the heavy lifting. Your kitchen smells like a cozy sweater’s best friend by the time dinner rolls around.
I lean on grocery staples and a Dutch oven for reliable results. Chuck roast stays juicy, and pantry heroes like tomato paste and Worcestershire add big flavor. You can prep the veggies while the beef browns, so the clock works in your favor.
Ingredients You’ll Need
- Beef chuck, 2 pounds, cut into 1½-inch cubes (marbling gives you tender bites)
- Kosher salt and black pepper, to season
- Olive oil, 2 tablespoons, plus more if the pot looks dry
- Yellow onion, 1 large, diced
- Carrots, 3, peeled and cut into chunky pieces
- Celery, 2 stalks, sliced
- Garlic, 3 cloves, minced (jarred works in a pinch)
- Tomato paste, 2 tablespoons (double-concentrated tube keeps great in the fridge)
- All-purpose flour, 2 tablespoons (use rice flour or a cornstarch slurry for gluten-free)
- Dry red wine, 1 cup (or swap with more broth plus 1 tablespoon balsamic or apple cider vinegar)
- Low-sodium beef broth, 4 cups (Kitchen Basics or Better Than Bouillon taste great)
- Apple cider, 1 cup, not hard (adds seasonal sweetness; use broth if you prefer)
- Worcestershire sauce, 1 tablespoon (use gluten-free brand or coconut aminos)
- Soy sauce or tamari, 1 teaspoon (boosts umami; tamari for gluten-free)
- Dijon mustard, 1 teaspoon (rounds out the broth)
- Bay leaf, 1
- Dried thyme, 1 teaspoon (or 2 teaspoons fresh)
- Dried rosemary, 1 teaspoon, crushed (or 2 teaspoons fresh, chopped)
- Baby potatoes, 1 pound, halved
- Butternut squash, 2 cups, peeled and cubed
- Parsnip, 1 large, peeled and chunked (optional but tasty)
- Apple, 1, peeled and diced (optional for extra fall vibes)
- Fresh parsley, 2 tablespoons, chopped (for garnish)
- Red wine vinegar or lemon juice, 1–2 teaspoons (to brighten at the end)
- Butter, 1 tablespoon (optional finish for gloss)
Equipment:
- Dutch oven or heavy soup pot with lid
- Chef’s knife, cutting board, measuring cups/spoons
- Wooden spoon, ladle
How to Make Autumn Harvest Beef Stew
- Prep: 20 minutes
- Cook: 1 hour 40 minutes
- Total: 2 hours
- Pat the beef dry, then season it all over with salt and pepper.
- Heat the olive oil in a Dutch oven over medium-high until it shimmers. Sear the beef in batches until deeply browned on two sides, 7–8 minutes per batch. Move browned beef to a bowl and keep going until you finish the meat.
- Lower the heat to medium. Add onion, carrots, and celery with a pinch of salt. Stir and cook until the onion softens and picks up the brown bits, about 5 minutes.
- Stir in the garlic and tomato paste. Cook until the paste darkens and smells sweet, about 2 minutes.
- Sprinkle the flour over the veggies and stir for 1 minute to coat.
- Pour in the wine and scrape up the fond with your spoon. Let it bubble for 2 minutes to cook off the sharp edge.
- Add the beef broth, apple cider, Worcestershire, soy or tamari, Dijon, bay leaf, thyme, and rosemary. Return the beef and any juices to the pot and stir.
- Bring the stew to a gentle simmer. Cover and cook over low heat for 60 minutes, stirring once or twice, until the beef starts to turn tender.
- Add the potatoes, butternut squash, and parsnip (and the diced apple if you use it). Stir, cover, and simmer until the vegetables turn tender and the beef yields to a fork, 25–35 minutes.
- Fish out the bay leaf. Taste and adjust salt and pepper.
- Stir in parsley and a small splash of red wine vinegar or lemon juice to brighten the flavors. Swirl in butter if you want extra gloss.
- Let the stew rest for 5–10 minutes. Ladle into bowls and get cozy.
Pro Tips & Common Mistakes
- Dry the beef well so you sear it, not steam it.
- Brown in batches and keep space between pieces to avoid gray meat.
- Keep the simmer gentle; a hard boil toughens beef.
- Cut vegetables into similar sizes so they cook evenly.
- Use low-sodium broth so you control seasoning from start to finish.
- Thicken to your liking: simmer longer for thicker, or stir in a cornstarch slurry near the end.
- Add acid at the end to wake up the flavors; a small splash does the trick.
- Skip potatoes when you plan to freeze; add cooked potatoes later for best texture.
- Let the stew rest before serving; the sauce settles and tastes richer.
- Choose chuck roast over pre-cut “stew meat” for consistent tenderness.
Variations I’ve Tried
- Gluten-free: use rice flour to dust the veggies or thicken with a cornstarch slurry; choose tamari and a gluten-free Worcestershire.
- Dairy-free: skip the butter finish.
- No alcohol: replace wine with broth plus 1 tablespoon balsamic or apple cider vinegar.
- Vegan: swap beef for a mix of cremini mushrooms and hearty lentils; use vegetable broth and add a teaspoon of miso or extra tamari.
- Low-carb: trade potatoes for turnips or cauliflower florets.
- Add-ins: toss in mushrooms with the onions; add peas during the last 5 minutes; stir in chopped kale for the final 10 minutes.
- Slow cooker: sear the beef and sauté the aromatics on the stove, then transfer to slow cooker; cook on Low 7–8 hours, add squash and potatoes for the final 2 hours.
- Instant Pot: brown on Sauté, pressure cook 30 minutes with broth and aromatics, quick release, add potatoes and squash, then pressure cook 4 minutes and quick release.
How to Serve Autumn Harvest Beef Stew
Ladle the stew into warm bowls and top with fresh parsley. Pair it with crusty bread, cheddar biscuits, buttered egg noodles, creamy polenta, or mashed potatoes. A simple green salad and a glass of red wine or hot apple cider round out the meal.
Make-Ahead and Storage
Let the stew cool to warm, then pack it in airtight containers. Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove over medium-low with a splash of water or broth until it simmers, about 10 minutes. For the microwave, heat in short bursts and stir so the beef warms evenly.
Nutrition Information
Calories: about 450 per serving (6 servings).
Macro notes: protein sits around the low 30s in grams per serving, carbs land in the high 20s to low 30s depending on potatoes and squash, and fat averages in the low 20s from beef and oil.
Autumn Harvest Beef Stew Recipe
Ingredients
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes and brown on all sides, working in batches if necessary. Remove beef and set aside.
- Add chopped onion to the pot and sauté for 3-4 minutes until soft. Stir in garlic and cook for 1 minute more.
- Return beef to the pot. Add carrots, parsnips, potatoes, sweet potato, and butternut squash. Mix well.
- Pour in beef broth, diced tomatoes, and tomato paste. Stir in thyme, rosemary, bay leaves, salt, and black pepper.
- Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally, until beef and vegetables are tender.
- Remove bay leaves. Taste and adjust seasoning as needed. Sprinkle with fresh parsley before serving.