As the leaves turn and the air gets crisper, there's nothing quite like a warm bowl of beef stew to bring comfort to your table. This Hearty Autumn Beef Stew is packed with rich flavors and tender chunks of beef, making it the perfect meal for cozying up on a chilly evening.
Beef chuck is your go-to for stew, as it becomes tender and flavorful when slow-cooked. All-purpose flour helps thicken the stew slightly, giving it a satisfying texture. Salt and black pepper are essential for seasoning the beef right from the start. Olive oil is used for browning the beef and sautéing the vegetables, adding a subtle richness. Onion and garlic form the aromatic base of the stew, their flavors deepening as they cook. Beef broth is the backbone of the stew, providing a savory base for all the ingredients to meld together. A splash of red wine adds depth and a hint of acidity, balancing the flavors. Tomato paste contributes a touch of sweetness and umami. Worcestershire sauce brings an extra layer of savory goodness. Bay leaves infuse an herbaceous note that rounds out the stew. Fresh carrots, potatoes, and celery make the stew hearty and filling. Frozen peas add a pop of color and sweetness, while fresh parsley brightens the dish just before serving.
This stew pairs beautifully with crusty bread for soaking up all the delicious, savory broth. A simple green salad with a tangy vinaigrette can complement the rich flavors of the stew nicely. For a heartier meal, consider serving it over mashed potatoes or alongside roasted root vegetables.
Start by tossing your beef cubes in a large bowl with the flour, salt, and pepper. This simple step not only seasons the beef but also helps thicken the stew later on. Heat the olive oil in a large pot over medium-high heat. You want it hot enough to sear the beef, but not so hot that it burns. Brown the beef in batches, ensuring each side gets a good sear before removing them from the pot. This caramelization adds flavor, so don't rush this step.
In the same pot, add the diced onion and minced garlic. Stir them around until the onion becomes translucent and fragrant. This will take just a few minutes. Next, stir in the beef broth, red wine, tomato paste, Worcestershire sauce, and bay leaves. Use a wooden spoon to scrape up those flavorful browned bits stuck at the bottom of the pot. Return the beef to the pot, bring everything to a gentle simmer, then cover and cook on low heat for about 1.5 hours. This slow cooking allows the beef to become melt-in-your-mouth tender.
After about an hour and a half, it's time to add the carrots, potatoes, and celery. These vegetables need about 30 minutes to become tender. So, continue cooking with the lid on, occasionally stirring to ensure even cooking. Finally, stir in the frozen peas and let them cook for another 5 minutes until they're heated through. Don't forget to fish out the bay leaves before serving. Taste and adjust the seasoning with more salt and pepper if needed. Stir in the freshly chopped parsley just before ladling your stew into bowls.
Share