Fall Stew

There’s something incredibly comforting about a warm, hearty bowl of stew as the crisp air of autumn settles in. This Fall Stew recipe is your perfect go-to for those cozy evenings when you want to wrap yourself in flavors that are rich, wholesome, and satisfying. Using tender beef chuck, fresh seasonal vegetables, and a blend of herbs, this stew captures the essence of fall on your plate. Whether you’re gathering around the table with family or meal prepping for the week, this recipe is simple, nourishing, and packed with layers of savory goodness.

Top Reasons to Make Fall Stew

• Seasonal Comfort: The combination of root vegetables and beef makes this stew perfectly suited for the cooler months.
• One-Pot Wonder: Minimal cleanup and maximum flavor – everything cooks together for effortless deliciousness.
• Nutritious and Filling: Loaded with protein, fiber, and vitamins, it’s a balanced meal in a bowl.
• Versatile and Adaptable: Easily swap or add ingredients based on what’s fresh or what you have on hand.
• Meal Prep Friendly: Keeps well in the fridge or freezer, and flavors deepen over time.

What Goes Into Fall Stew

• 2 pounds beef chuck, cut into 1-inch pieces – the heart of this stew, providing rich flavor and tender texture.
• 2 tablespoons olive oil – for browning the beef and sautéing vegetables.
• 1 large onion, chopped – adds sweetness and depth.
• 3 cloves garlic, minced – for aromatic warmth.
• 4 medium carrots, sliced – offering natural sweetness and color.
• 3 medium potatoes, diced – the perfect starchy balance to the beef.
• 1 cup green beans, trimmed and cut into 1-inch pieces – adds a fresh, crisp element.
• 4 cups beef broth – the flavorful base that brings everything together.
• 2 cups diced tomatoes, canned or fresh – for a subtle acidity and richness.
• 1 teaspoon dried thyme – earthy and fragrant herb notes.
• 1 teaspoon dried rosemary – piney and aromatic.
• Salt and pepper to taste – essential seasonings to elevate all flavors.
• 2 tablespoons fresh parsley, chopped for garnish – a bright, herbal finish.

Gear Up: What to Grab

• Large Dutch oven or heavy-bottomed pot: Ideal for even heat distribution and slow simmering.
• Sharp chef’s knife: To prep your vegetables and beef efficiently.
• Cutting board: A sturdy surface for chopping.
• Wooden spoon or spatula: For stirring without scratching your cookware.
• Measuring cups and spoons: To keep your seasoning and liquids precise.
• Ladle: For serving your stew warm and hearty.

Fall Stew Cooking Guide

Step 1: Brown the Beef

Heat the olive oil in your Dutch oven over medium-high heat. Once hot, add the beef chuck pieces in batches to avoid overcrowding. Brown the meat on all sides until it has a rich caramelized color, about 5-7 minutes per batch. Remove the beef and set aside.

Step 2: Sauté Aromatics

In the same pot, add the chopped onion and cook until translucent, about 4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant but not burnt.

Step 3: Add Vegetables and Herbs

Return the browned beef to the pot. Add the sliced carrots, diced potatoes, and green beans. Sprinkle in the dried thyme, rosemary, salt, and pepper. Stir well to combine all ingredients.

Step 4: Pour in Liquids

Pour the beef broth and diced tomatoes over the meat and vegetables. Stir gently to distribute everything evenly.

Step 5: Simmer Low and Slow

Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 1.5 to 2 hours, or until the beef is fork-tender and the vegetables are cooked through. Stir occasionally to prevent sticking.

Step 6: Final Touches

Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle fresh parsley over each serving for a fresh, vibrant finish.

Better Choices & Swaps

• Swap beef chuck with lamb shoulder for a different flavor profile that’s just as tender.
• Replace green beans with peas or diced zucchini if you want a softer vegetable texture.
• Use vegetable broth instead of beef broth to make this a lighter version.
• Try sweet potatoes instead of regular potatoes for a touch of natural sweetness.
• For a quicker option, check out this Instant Pot Beef Stew recipe that cuts down cooking time dramatically.

Little Things that Matter

Pat your beef dry before browning – this helps in achieving a better sear and deeper flavor. Don’t rush the browning stage; it’s where much of the stew’s rich taste develops. When adding the broth and tomatoes, scrape the bottom of the pot to lift all those delicious browned bits. This technique, called deglazing, infuses your stew with intense flavor.

• Use fresh herbs whenever possible, but dried herbs work beautifully here too.
• Try to keep the vegetable pieces uniform in size so they cook evenly.
• Let the stew rest for a few minutes before serving; it allows flavors to meld and improves texture.

Leftovers & Meal Prep

This Fall Stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently on the stove or in the microwave, adding a splash of broth if it seems thick. For long-term storage, freeze individual portions for up to 3 months. Just thaw overnight in the fridge and warm thoroughly before serving.

Meal prepping with this stew means you have a hearty, ready-made dinner waiting for you after busy days. Pair it with crusty bread or a crisp green salad for a complete meal.

Troubleshooting Q&A

Why is my stew broth cloudy?

A cloudy broth usually results from not browning the meat properly or over-stirring once the stew is simmering. Make sure to brown the beef well in batches and avoid vigorous stirring after adding the broth to keep the liquid clear and flavorful.

How can I make the beef more tender?

Slow cooking is key. Ensure you simmer the stew gently for at least 1.5 to 2 hours. Cooking at too high a temperature can make the meat tough. If your beef isn’t tender yet, continue cooking and check every 15 minutes.

My vegetables are mushy, how do I fix that?

Cut vegetables into larger pieces and add them partway through the cooking process. For example, add green beans in the last 20-30 minutes to keep some texture. Overcooking vegetables can make them lose their shape and become mushy.

Can I make this stew in a slow cooker?

Absolutely! Brown the beef and sauté the onions and garlic on the stove first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until beef and vegetables are tender.

Our Most-Loved Recipes

• Instant Pot Beef Stew – For a speedy, rich stew with minimal effort.
• Lentil Vegetable Stew – A hearty vegetarian option packed with protein and warmth.
• Classic Chicken Pot Pie – Comfort food that’s perfect for chilly nights.
• Roasted Butternut Squash Soup – Smooth, creamy, and full of fall flavor.
• Maple-Glazed Roasted Brussels Sprouts – A sweet and savory side to pair with your stew.

Save & Share

If you loved this Fall Stew recipe, don’t forget to save it to your favorite recipe collection. Share it with friends who crave warm and comforting meals as much as you do. Whether you’re meal prepping for the week or cooking for a cozy night in, this stew is sure to become your seasonal staple!

Enjoy the warmth, the rich aromas, and the simple joy of a homemade stew that celebrates the best of fall’s bounty. This recipe brings family and friends together around the table with every hearty spoonful. Happy cooking!

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