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Cozy bowl of Autumn Harvest Beef Stew with tender beef and root vegetables

Autumn Harvest Beef Stew Recipe

This hearty Autumn Harvest Beef Stew is the ultimate cozy fall comfort food. Packed with tender beef, root vegetables, and aromatic herbs, it’s a one-pot meal that captures all the best flavors of the season. Whether simmered on the stove or in a slow cooker, this stew brings warmth and nourishment to every table.
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Course: Dinner, Main Course
Cuisine: American, Comfort Food
Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Resting Time: 10 minutes
Total Time: 2 hours 10 minutes
Servings: 6 servings
Calories: 445kcal
Cost: $25

Equipment

  • Dutch oven For even cooking and deep flavor
  • Wooden Spoon Perfect for stirring and deglazing
  • Chef’s knife For prepping vegetables and meat
  • Cutting board For safe chopping
  • Mixing bowl For flour slurry
  • Ladle For serving
  • Slow cooker or Instant Pot Alternate cooking method

Ingredients

For the Stew Base

  • 2.5 pounds beef chuck roast cut into 1.5-inch cubes
  • 3 tablespoon olive oil divided
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 4 cups beef broth homemade or high-quality store-bought
  • 1 cup dry red wine or extra broth
  • 2 tablespoon tomato paste for depth of flavor
  • 2 bay leaves

Fall Harvest Vegetables

  • 1 pound creamer potatoes halved
  • 3 large carrots peeled and cut into 2-inch pieces
  • 2 medium parsnips peeled and cut into 2-inch pieces
  • 1 small turnip peeled and cubed
  • 1 cup green beans trimmed, add last 20 minutes

Herbs & Seasonings

  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 teaspoon salt adjust to taste
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika adds depth

For Thickening

  • 3 tablespoon all-purpose flour or cornstarch for gluten-free
  • 0.25 cup cold water for slurry

Instructions

  • Sear beef chunks until browned on all sides to lock in flavor.
  • Sauté onions, garlic, and tomato paste; deglaze with red wine.
  • Add beef, broth, herbs, and bay leaves; simmer gently for 1 hour.
  • Stir in potatoes, carrots, parsnips, and turnip; cook 45 minutes more.
  • Add green beans in last 20 minutes for bright color and texture.
  • Mix flour and cold water; stir into stew to thicken.
  • Remove herbs, rest for 10 minutes, then serve warm.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition

Serving: 400g | Calories: 445kcal | Carbohydrates: 27g | Protein: 37g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 105mg | Sodium: 890mg | Potassium: 1450mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8500IU | Vitamin C: 25mg | Calcium: 80mg | Iron: 4.8mg