Description
This Autumn Harvest Beef Stew is the ultimate fall comfort food—tender beef, hearty root vegetables, and fragrant herbs simmered in a rich broth. Perfect for cozy nights!
Ingredients
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2 pounds beef chuck, cut into 1-inch cubes
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3 tablespoons olive oil
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1 large onion, diced
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3 cloves garlic, minced
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4 cups beef broth
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2 cups carrots, sliced
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2 cups potatoes, diced
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1 cup parsnips, diced
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1 cup celery, diced
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1 tablespoon tomato paste
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2 teaspoons dried thyme
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1 teaspoon dried rosemary
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1 bay leaf
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Salt and pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large pot over medium-high heat. Brown beef cubes in batches, then remove and set aside.
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Add onion and garlic to the pot, sauté for 3–4 minutes until softened.
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Stir in tomato paste and cook for 1 minute to caramelize.
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Deglaze the pot with a splash of beef broth, scraping up browned bits.
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Return beef to the pot with remaining broth.
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Add carrots, potatoes, parsnips, and celery.
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Season with thyme, rosemary, bay leaf, salt, and pepper.
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Bring to a boil, reduce heat, cover, and simmer for 2 hours or until beef is tender.
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Remove bay leaf, taste, and adjust seasoning.
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Serve hot, garnished with parsley.
Notes
For added depth, substitute half the broth with red wine.
Leftovers taste even better the next day—store in the fridge up to 4 days.
Freeze portions in airtight containers for up to 3 months.
Swap parsnips for turnips or extra potatoes if needed.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner, Soup & Stew
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 85 mg