Description

This Autumn Harvest Beef Stew is a comforting, hearty dish perfect for cool weather. Featuring tender beef chuck, a medley of autumn vegetables like butternut squash, carrots, and parsnips, simmered slowly in a rich broth infused with red wine, fresh herbs, and smoked paprika. The result is a deeply flavorful stew with a beautiful balance of savory and earthy notes, perfect for family dinners or cozy gatherings.

Ingredients

Scale

Beef and Seasoning

2 pounds beef chuck roast, cut into 2-inch cubes
2 teaspoons salt (adjust to taste)
1/2 teaspoon black pepper
1/4 cup all-purpose flour (or gluten-free flour blend)

Cooking Base

3 tablespoons olive oil or vegetable oil
1 large yellow onion, diced (about 2 cups)
3 cloves garlic, minced
3 tablespoons tomato paste

Liquids and Herbs

4 cups beef broth (low-sodium preferred)
1 cup dry red wine (or substitute with additional beef broth)
2 bay leaves
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 sprig fresh rosemary (or 1/2 teaspoon dried rosemary)

Vegetables

2 cups butternut squash, peeled and cubed
3 medium carrots, cut into 1-inch pieces
2 parsnips, peeled and cut into 1-inch pieces
8 ounces cremini mushrooms, quartered
2 medium potatoes, cubed (Yukon Gold preferred)

Finishing

1/2 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped for garnish

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Instructions

Prepare the Beef Foundation: Pat the beef cubes dry with paper towels to ensure good browning. Season with salt and pepper, then toss with flour until lightly coated. Heat oil in a heavy-bottomed Dutch oven over medium-high heat. Brown beef in batches, about 8-10 minutes per batch, creating a deep caramelized crust. Transfer browned beef to a plate.
Build the Aromatic Base: Using the same pot, reduce heat to medium and add diced onions. Cook 5-6 minutes until softened and lightly golden, scraping up browned bits. Add minced garlic and cook 1 minute until fragrant. Stir in tomato paste and cook 2 minutes to caramelize and deepen flavor.
Deglaze and Combine: Pour in red wine, scraping the pot bottom to release fond. Simmer 2-3 minutes to cook off alcohol. Return beef and juices to the pot. Add beef broth, bay leaves, thyme, and rosemary, ensuring the liquid covers the meat.
Begin the Slow Simmer: Bring to a gentle boil, then reduce heat to low and partially cover. Simmer for 1.5 hours, stirring occasionally. Beef should become tender but not fall apart yet.
Add the Harvest Vegetables: Add carrots, parsnips, and potatoes; continue simmering 30 minutes. Then add butternut squash and mushrooms; cook 20-30 minutes until vegetables are tender but hold their shape.
Perfect the Seasoning: Taste and adjust seasoning with salt, pepper, and smoked paprika in the final 10 minutes. Remove bay leaves and herb stems. For thicker stew, mash a few potatoes against the pot side and stir in.
Finish and Serve: Remove from heat and let stew rest 5 minutes for flavors to meld and sauce to thicken. Serve in warm bowls, garnished with fresh parsley.

Notes

Patting the beef dry is essential for good browning and flavor development.
Work in batches when browning beef to avoid overcrowding the pot, which steams the meat instead of browning it.
Red wine can be substituted with extra beef broth for a non-alcoholic version.
Adjust salt and pepper to taste, especially if using low-sodium broth.
If a thicker stew is desired, mash some cooked potatoes into the broth before serving.
This stew is best enjoyed the next day; flavors deepen overnight.