Spiced Autumn Beef Stew

🕒 Prep: 30 min
🔥 Cook: 8 hours
🍽 Serves: 6
★★★★★
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Welcome to a cozy, comforting dish that captures the essence of fall — Spiced Autumn Beef Stew. This recipe brings together tender beef and hearty vegetables with warm spices for a meal that's perfect for crisp days. Let this stew fill your home with the inviting aromas of cinnamon and cloves.

Ingredients for Spiced Autumn Beef Stew

Beef chuck is ideal for slow cooking due to its marbling, which breaks down into tender, juicy bites. Onions and garlic provide a flavorful base, while carrots, parsnips, and sweet potato add sweetness and heartiness. Beef broth and apple cider form a rich, savory-sweet liquid to cook everything in. Tomato paste adds depth, and a blend of cinnamon, nutmeg, and cloves gives the stew its distinctive autumnal aroma. Olive oil is used for browning the beef, and flour helps thicken the stew as it cooks. Finally, bay leaves add a subtle herbal note.

Tips & Tricks

  • Brown the beef in batches to ensure a good sear and avoid overcrowding the pan.
  • If you like a thicker stew, mix a tablespoon of flour with some cold water and stir it in during the last hour of cooking.
  • Use a good quality apple cider for the best flavor — it makes a difference!

Serving Suggestions

This stew pairs wonderfully with crusty bread to soak up the rich, spiced broth. For a more substantial meal, serve it over creamy mashed potatoes or alongside a simple green salad with a tangy vinaigrette to cut through the richness.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, beef brisket or short ribs would also work well. Just ensure they are cut into similar-sized pieces.
Can I make this stew in advance?
Absolutely! This stew tastes even better the next day as the flavors continue to meld. Just reheat it gently over low heat.
Can I freeze leftovers?
Yes, this stew freezes beautifully. Cool it completely before transferring to an airtight container and freezing for up to 3 months.

Spiced Autumn Beef Stew Recipe Walkthrough

Start by heating the olive oil in a large skillet over medium-high heat. While the oil heats, season the beef chuck cubes with salt and pepper, then toss them with flour to coat evenly. This flour coating will help create a nice crust on the beef as well as thicken the stew.

Working in batches, brown the beef cubes in the hot oil. Don’t overcrowd the pan, or you’ll end up steaming rather than browning. Once each piece is nicely browned, transfer it to your crockpot.

In the same skillet, add the onion and garlic, sautéing them until they’re fragrant and the onions are translucent. This should only take a couple of minutes. Once done, add them to the crockpot with the beef.

Now, add the carrots, parsnips, and sweet potato to the crockpot, followed by the beef broth, apple cider, tomato paste, and spices: cinnamon, nutmeg, and cloves. Toss in the bay leaves as well. Stir gently to combine all the ingredients.

Cover the crockpot and set it to cook on low for about 8 hours. This long, slow cooking time allows the flavors to meld beautifully and the beef to become tender. Before serving, remember to remove the bay leaves and taste the stew, adjusting the seasoning with salt and pepper if needed.

Why You'll Love This Recipe

  • Uses seasonal vegetables that are easy to find.
  • Slow-cooked for maximum tenderness and flavor infusion.
  • The combination of spices adds a unique twist to a classic stew.
  • Minimal hands-on time — let your crockpot do the work!

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
1 large onion, chopped
3 cloves garlic, minced
4 carrots, sliced
2 parsnips, sliced
1 sweet potato, cubed
2 cups beef broth
1 cup apple cider
1 tbsp tomato paste
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
2 tbsp olive oil
Salt and pepper to taste
2 tbsp all-purpose flour
2 bay leaves

Step-by-step Instructions

1. In a large skillet, heat olive oil over medium-high heat. Season beef with salt and pepper, then toss with flour.
2. Brown the beef in batches, transferring to the crockpot once browned.
3. In the same skillet, add onion and garlic, sautéing until fragrant. Add to the crockpot.
4. Add carrots, parsnips, sweet potato, beef broth, apple cider, tomato paste, cinnamon, nutmeg, cloves, and bay leaves to the crockpot.
5. Stir gently to combine all ingredients.
6. Cover and cook on low for 8 hours or until beef and vegetables are tender.
7. Remove bay leaves before serving. Adjust seasoning with salt and pepper if needed.

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