Fall Stew
This Fall Stew is SO comforting! Tender beef, fresh vegetables, and warming herbs combine for a hearty, cozy meal perfect for crisp autumn evenings.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Sharp chef’s knife
- Cutting Board
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
Ingredients
- 2 pounds beef chuck cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 4 medium carrots sliced
- 3 medium potatoes diced
- 1 cup green beans trimmed and cut into 1-inch pieces
- 4 cups beef broth
- 2 cups diced tomatoes canned or fresh
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons fresh parsley chopped for garnish
Instructions
- 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.
- 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.
- 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.
- Pour the beef broth and diced tomatoes over the meat and vegetables. Stir gently to distribute everything evenly.
- 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.
- Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle fresh parsley over each serving for a fresh, vibrant finish.
Notes
- Pat beef dry before browning to achieve a better sear and deeper flavor.
- Scrape the bottom of the pot when adding broth and tomatoes to deglaze and intensify flavor.
- Store leftovers in an airtight container in the fridge up to 4 days or freeze for up to 3 months.