Description
Warm up with my rustic Autumn Harvest Beef Stew! Tender beef, root veggies, and rich broth make this a soul-satisfying meal.
Ingredients
Scale
- Main Stew Components:
- 2–3 lbs chuck roast, trimmed and cut into 1-inch cubes
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 large yellow onion, chopped
- 1.5 lbs potatoes (Yukon Gold or red), peeled and cut into 1-inch cubes
- 4 cups low-sodium beef broth
- 1 cup dry red wine (e.g., Cabernet Sauvignon)
- 2 tbsp tomato paste
- Aromatics & Seasonings:
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- Thickening Agent:
- 2 tbsp all-purpose flour
Instructions
- Prep the Beef:: First things first, pat that chuck roast dry with paper towels. I mean really dry, hon, this helps with browning. Then, cut it into nice 1-inch cubes. You want them somewhat uniform so they cook evenly. Season them generously with salt and pepper. This is where I sometimes get a little heavy-handed, but for stew, it works! The smell of the seasoned beef already gets me excited.
- Sear the Meat:: Heat a couple tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When it’s shimmering, add the beef in batches. Don’t crowd the pan! This is where I always get impatient and try to do it all at once, and then the beef steams instead of browns. Oops. Let it get a beautiful golden-brown crust on all sides, then remove to a plate. That crust is flavor, my friend!
- Sauté Aromatics:: Reduce the heat to medium. Add a bit more oil if needed, then toss in your chopped onions, carrots, and celery. Sauté them for about 5-7 minutes until they start to soften and smell absolutely divine. This is the foundation of the dish, and the aroma filling the kitchen is just *chef’s kiss*! Don’t let them brown too much, just get them tender.
- Build the Flavor:: Stir in the minced garlic and tomato paste, cooking for another minute until fragrant. Then, sprinkle in the flour and stir for about a minute to cook off that raw flour taste. This step is super important for thickening. Now, pour in the red wine, scraping up all those delicious browned bits from the bottom of the pot. Let it simmer for a couple of minutes until it’s reduced a bit. I once skipped the wine, and it just wasn’t the same; trust me on this one.
- Simmer the Stew:: Return the seared beef to the pot. Pour in the beef broth, add the fresh thyme, rosemary, and bay leaves. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 2 hours. This is where patience pays off! The beef will start to get wonderfully tender. I always peek in too early, but resist the urge for at least an hour!
- Add Veggies & Finish:: After 2 hours, stir in your chopped potatoes. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes are fork-tender and the beef is falling apart. Taste and adjust seasoning as needed. You want that broth to be rich and flavorful. The final Autumn Harvest Beef Stew should be thick, fragrant, and just begging to be devoured. Remove the bay leaves before serving, obviously!