When the air turns crisp and golden leaves start to fall, there’s nothing more comforting than a hearty bowl of Autumn Harvest Beef Stew. This soul-warming dish combines tender chunks of beef, earthy root vegetables, and fragrant herbs simmered slowly in a rich broth until everything melts together in flavorful harmony. It’s a rustic classic, perfect for chilly evenings or Sunday family dinners.

What makes this stew truly shine is the balance of robust flavors with seasonal vegetables like carrots, parsnips, and butternut squash. A splash of red wine and fresh thyme adds depth, while the slow cooking brings out an irresistible savory sweetness. It’s a recipe that feels like a hug in a bowl.

What Kind of Beef Should I Use?

Chuck roast is your best bet for this stew. It’s affordable, well-marbled, and becomes beautifully tender when cooked low and slow. You can also use stew meat, but be mindful of the cut’s fat content and adjust cook time as needed. For best results, sear the beef first to develop flavor.

Ingredients for the Autumn Harvest Beef Stew

2 lbs chuck roast, cut into 1.5-inch cubes
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 tbsp tomato paste
1 cup red wine (optional)
4 cups beef broth
2 large carrots, sliced
2 parsnips, peeled and chopped
2 cups butternut squash, cubed
2 stalks celery, chopped
2 sprigs fresh thyme (or 1 tsp dried)
1 bay leaf
Salt and black pepper to taste
2 tbsp flour (optional, for thickening)
Fresh parsley, chopped (for garnish)

How To Make the Autumn Harvest Beef Stew

Step 1: Sear the Beef

Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until browned. Remove and set aside.

Step 2: Build the Flavor Base

In the same pot, add a touch more oil if needed and sauté the onions until translucent. Stir in garlic and tomato paste; cook for 1-2 minutes until fragrant.

Step 3: Deglaze and Simmer

Pour in the red wine (if using), scraping up browned bits from the bottom. Let it reduce slightly, then return the beef to the pot along with beef broth, thyme, and bay leaf.

Step 4: Add the Veggies

Bring to a simmer, then add carrots, parsnips, celery, and squash. Cover and simmer on low for 1.5 to 2 hours until beef is fork-tender and vegetables are soft.

Step 5: Optional Thickening

For a thicker stew, stir in 2 tablespoons of flour mixed with a few spoonfuls of hot broth, then simmer uncovered for 10 minutes.

Step 6: Finish and Serve

Remove bay leaf and thyme sprigs. Taste and adjust seasoning. Garnish with fresh parsley and serve hot.

Serving and Storing Autumn Harvest Beef Stew

This stew is best served warm with crusty bread, mashed potatoes, or even over buttery egg noodles. It’s one of those meals that tastes even better the next day after the flavors meld together. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove for best results.

Frequently Asked Questions

Can I make this in a slow cooker?

Absolutely! Sear the beef and aromatics first, then transfer everything to your slow cooker and cook on low for 7-8 hours.

Can I skip the wine?

Yes. You can substitute with more broth or a splash of balsamic vinegar for that touch of acidity.

What other vegetables can I add?

Sweet potatoes, turnips, or mushrooms make great additions. Just keep cut sizes uniform for even cooking.

Can I make it vegetarian?

Swap beef with hearty mushrooms and use vegetable broth. Add a can of beans for protein.

How do I thicken stew without flour?

Mashed potatoes or cornstarch slurry are great flour-free options.

Can I pressure cook this recipe?

Yes. After sautéing, pressure cook on high for 35 minutes, then quick release.

Want More Stew and Soup Ideas?

If you loved this cozy bowl of beef stew, check out these other comfort meals:

📌 Save this stew to your Pinterest board so you can make it all season long.

And don’t forget to leave a comment letting me know how it turned out! Did you try a wine-free version? Toss in some mushrooms? I’d love to hear your variations.

Looking for more cold-weather comfort food? Come find me on Pinterest @NinaDishes for daily recipe inspiration.

Autumn Harvest Beef Stew

Author: Nina Klatten
Total Time: 2 hours 20 minutes
Yield: 6 servings

Print Recipe

Description

This Autumn Harvest Beef Stew is the ultimate cozy comfort food. Packed with tender beef, root vegetables, and a rich broth, it’s perfect for crisp fall evenings or hearty winter meals. The depth of flavor comes from red wine, herbs, and a long, slow simmer that brings everything together beautifully.

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef on all sides until browned. Remove and set aside.

2. In the same pot, add more oil if needed. Sauté the onions until translucent, then stir in garlic and tomato paste. Cook for 1-2 minutes until fragrant.

3. Deglaze with red wine, scraping up the browned bits. Let it reduce slightly, then add beef, broth, thyme, and bay leaf.

4. Bring to a simmer, then add carrots, parsnips, celery, and butternut squash. Cover and simmer on low for 1.5 to 2 hours, until beef is tender.

5. For thicker stew, stir in flour mixed with broth and simmer uncovered for 10 minutes.

6. Remove bay leaf and thyme sprigs. Taste and adjust seasoning. Garnish with parsley and serve hot.