Description

Embrace the essence of fall with this Autumn Harvest Beef Stew—a rich, hearty one-pot meal filled with fork-tender beef, seasonal root vegetables, and soul-warming herbs. It’s a cozy dish perfect for brisk evenings and busy weeknights alike. Whether you’re after easy dinner ideas, a healthy comfort food option, or a make-ahead meal, this stew checks every box. With its thick, savory broth and seasonal flavors, it’s a go-to recipe that brings warmth to your table with every bite. Ideal for family dinners or prepping meals for the week!

Ingredients

2 pounds beef chuck roast, cut into 1-inch cubes

1 tablespoon olive oil

1 large onion, chopped

3 cloves garlic, minced

3 tablespoons tomato paste

4 cups beef broth

1 tablespoon Worcestershire sauce

3 carrots, sliced

2 parsnips, chopped

3 potatoes, cubed

2 bay leaves

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches to develop a deep sear. Set aside.

2. In the same pot, sauté chopped onions and garlic until fragrant and soft.

3. Stir in tomato paste and cook for 1 minute to build depth of flavor.

4. Pour in beef broth and Worcestershire sauce. Scrape the browned bits off the bottom of the pot.

5. Return beef to the pot and add carrots, parsnips, potatoes, bay leaves, and thyme.

6. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours.

7. Remove bay leaves, taste, and adjust salt and pepper as needed before serving.

Notes

For extra depth, add a splash of red wine when deglazing the pan.

Stew tastes even better the next day—perfect for leftovers or meal prep.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 ½ cups
Calories: 420
Sugar: 6g
Sodium: 720mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 28g
Cholesterol: 95mg

Keywords: autumn beef stew, easy dinner, comfort food, hearty stew, fall recipe