Description
This Autumn Harvest Beef Stew is a hearty and comforting fall dinner made with tender chuck roast, root vegetables, red wine, and herbs. Perfect for cozy weeknights or holiday gatherings. Keywords: autumn beef stew, hearty fall dinner, root vegetable stew.
Ingredients
2 pounds beef chuck roast, cubed
3 carrots, sliced
2 parsnips, chopped
2 cups butternut squash, cubed
4 yellow potatoes, cubed
1 large onion, diced
4 garlic cloves, minced
2 tablespoons tomato paste
4 cups beef broth
1 cup red wine
2 bay leaves
4 sprigs fresh thyme
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, then sear in batches until browned. Set aside.
2. In the same pot, sauté onions until translucent. Add garlic and tomato paste and cook for 2 minutes.
3. Deglaze the pot with red wine, scraping up browned bits. Return beef to the pot.
4. Pour in beef broth. Add bay leaves and thyme. Bring to a boil, reduce heat, and simmer for 1 hour.
5. Add carrots, parsnips, potatoes, and butternut squash. Simmer another 45 minutes until everything is tender.
6. Remove bay leaves and thyme stems. Adjust seasoning. Serve hot with bread or over mashed potatoes.
Notes
This stew gets better the next day—perfect for leftovers.
You can swap butternut squash for sweet potatoes.
Freezes beautifully for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner
- Method: One-pot simmer
- Cuisine: American comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 90mg