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A bowl of autumn harvest beef stew with fresh vegetables and tender beef

Autumn Harvest Beef Stew

A warm, comforting stew filled with tender beef and rustic seasonal vegetables, perfect for cozy family dinners.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Hearty
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil to sear the beef and enhance flavor
  • 1 large onion, chopped until soft and aromatic
  • 3 cloves garlic, minced for that delicious depth
  • 3 medium carrots, peeled and sliced into colorful coins
  • 2 medium parsnips, peeled and sliced adding a subtle sweetness
  • 2 medium potatoes, peeled and cubed the perfect starchy addition
  • 1 medium sweet potato, peeled and cubed for a hint of natural sweetness
  • 1 cup butternut squash, peeled and cubed to highlight fall flavors
  • 5 cups beef broth for a rich, savory base
  • 1 can diced tomatoes (14.5 oz) for acidity and depth
  • 2 tablespoons tomato paste to thicken and enrich the stew
  • 2 teaspoons dried thyme for earthy undertones
  • 1 teaspoon dried rosemary for a fragrant lift
  • 2 bay leaves to impart an aromatic quality
  • Salt and black pepper, to taste for seasoning
  • 2 tablespoons chopped fresh parsley as a vibrant garnish

Method
 

Cooking
  1. In a large Dutch oven, heat the olive oil over medium-high heat.
  2. Add the beef cubes to the pot, making sure to brown them on all sides. Remove the beef and set aside.
  3. With the remaining oil and fond in the pot, add the chopped onion. Sauté for 3-4 minutes until soft and translucent.
  4. Stir in the minced garlic and continue to cook for an additional minute.
  5. Add the browned beef back into the pot, then toss in the carrots, parsnips, potatoes, sweet potato, and butternut squash.
  6. Pour in the beef broth, diced tomatoes, and tomato paste. Stir in the thyme, rosemary, bay leaves, salt, and pepper.
  7. Bring to a simmer, reduce the heat to low, cover the pot, and let it cook gently for about 2 hours.
  8. Once cooking time is up, remove the bay leaves and adjust seasoning as necessary. Sprinkle with fresh parsley before serving.

Notes

Consider swapping out the beef for lean turkey or chicken, or make it vegetarian by using mushrooms and lentils.