Fall Harvest Beef & Veggie Stew

As the leaves turn and the air cools, autumn invites us to indulge in hearty and comforting meals that warm both body and soul. The season's bounty brings an array of fresh ingredients that inspire us to create dishes that are not only nourishing but also rich in flavor. One such dish that encapsulates this essence is the Autumn Glory Beef & Veggie Stew, a delightful medley of tender beef and vibrant vegetables simmered to perfection.

Warm up this fall with our Autumn Glory Beef & Veggie Stew, a hearty comfort food experience that brings together tender beef and vibrant seasonal vegetables. This easy weeknight dinner simmers to perfection, creating a creamy, flavorful embrace thats perfect for chilly evenings. Whether you're hosting a festive gathering or enjoying a cozy night in, this stew is sure to satisfy. Try it tonight and savor the taste of autumn!

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Ingredients

2 lbs beef chuck, cut into 1-inch cubes

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

3 large carrots, sliced into rounds

2 medium parsnips, peeled and diced

1 large sweet potato, peeled and cubed

1 cup butternut squash, peeled and cubed

2 cups Brussels sprouts, halved

4 cups beef broth

1 cup red wine (optional, can substitute with additional broth)

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Sear the Beef: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Season the beef chunks with salt and pepper. Add the beef to the pot in batches, searing on all sides until browned (about 4-5 minutes). Remove the beef from the pot and set aside.

Sauté Aromatics: In the same pot, add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.

Add Vegetables: Stir in the carrots, parsnips, sweet potato, butternut squash, and Brussels sprouts. Cook for about 5 minutes, stirring occasionally.

Deglaze the Pot: Add the red wine to the pot, scraping the bottom to release any browned bits. Allow it to simmer for 2-3 minutes until slightly reduced.

Combine Ingredients: Return the seared beef to the pot, then mix in the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaf. Bring the mixture to a boil.

Stew It Down: Reduce the heat to low, cover, and let the stew simmer for 1.5 to 2 hours, or until the beef is tender and the flavors are well combined. Stir occasionally and check for seasoning, adding salt and pepper as needed.

Finish and Serve: Once the stew is done cooking, remove the bay leaf. Taste and adjust seasoning if necessary. Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread for dipping.

Prep Time, Total Time, Servings: 20 mins | 2 hrs 10 mins | 6 servings