Fall Harvest Beef Stew Recipe

With the garden now harvested and the temperatures dropping as we head into another winter season, now is the perfect time to make a pot of beef stew using the vegetables from your garden.  This hearty rich traditional recipe is a timeless classic and although is a more extensive recipe than many stews are, the spices and cooking technique will far surpass your expectations and bring you back to your grandmother’s Sunday night stew.

This recipe is all about slow-cooked goodness—tender beef, chunky vegetables, and rich, savory flavors that take you right back to those cozy family dinners. The secret here is building flavor step by step: browning the beef for that perfect caramelized edge, letting garlic and onions soften and fill the kitchen with an amazing aroma, and adding a splash of wine and just the right herbs for depth.  As the stew simmers, the end result is a thick, hearty broth loaded with soft carrots, garden fresh potatoes, and melt-in-your-mouth beef. Top it with fresh parsley, serve it with crusty bread, and you’ve got a meal that’s pure comfort in a bowl.

Traditional Beef Stew Recipe

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 2.5 – 3 hours

Ingredients

• 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
• 3 tbsp olive oil, divided
• 1 tsp coarse salt, plus more to taste
• 1 tsp freshly ground black pepper, divided
• 1/2 tsp smoked paprika (optional but adds depth)
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/3 cup all-purpose flour (for a thicker consistency)
• 1 cup dry red wine (optional but adds richness; use beef broth as a substitute if preferred)
• 4 cups beef broth (low sodium for better salt control)
• 1 cup water
• 1 tbsp Worcestershire sauce
• 2 tsp balsamic vinegar or red wine vinegar (for brightness)
• 2 bay leaves
• 1 tsp dried thyme (or 4 sprigs fresh thyme)
• 1 tsp dried rosemary (or 2-3 sprigs fresh rosemary)
• 1/2 tsp dried oregano
• 1/2 tsp ground allspice or a small pinch (adds warmth; optional)
• 5 large carrots, peeled and cut into chunks
• 4 large Yukon gold or russet potatoes, peeled and cut into chunks
• 3 celery stalks, chopped
• 1 cup frozen or fresh peas
• Fresh parsley, finely chopped (for garnish)

Instructions

1. Season and Sear the Beef:
   • Pat beef chunks dry with paper towels. Season with 1 tsp coarse salt, 1/2 tsp freshly ground black pepper, and a sprinkle of smoked paprika.
   • In a large, heavy-bottomed pot or Dutch oven, heat 1 tbsp olive oil over medium-high heat.
   • Add beef in batches to avoid overcrowding, browning on all sides (about 3-4 minutes per batch). Remove browned beef to a plate and set aside.
2. Sauté the Aromatics:
   • Add another tbsp of olive oil to the pot, reduce heat to medium, and add chopped onions. Sauté until they turn golden and start to caramelize (about 6-8 minutes).
   • Stir in minced garlic and cook until fragrant, about 1 minute.
   • Add tomato paste, stirring well to coat the onions and garlic. Cook for 2-3 minutes until the paste darkens slightly.
3. Add Spices and Flour for a Flavor Base:
   • Sprinkle flour over the onion mixture, stirring to incorporate.
   • Add remaining 1/2 tsp black pepper, 1/2 tsp salt, thyme, rosemary, oregano, and a pinch of ground allspice. Stir well to evenly distribute the spices.
4. Deglaze with Wine:
   • Pour in the red wine (or extra beef broth if not using wine), scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes to reduce slightly and concentrate the flavors.
5. Build the Stew’s Base:
   • Add beef broth, water, Worcestershire sauce, and bay leaves. Stir in the balsamic or red wine vinegar, which enhances the depth of flavor.
   • Return the beef and any accumulated juices to the pot. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 hours.
6. Add Root Vegetables and Simmer:
   • Add the carrots, potatoes, and celery to the pot. Taste and adjust salt and pepper as needed.
   • Cover and continue cooking for 45-60 minutes, until the vegetables and beef are tender.
7. Finish and Serve:
   • Stir in the peas in the last 5 minutes of cooking, allowing them to warm through.
   • Remove bay leaves and any thyme or rosemary stems (if using fresh herbs).
   • Taste one final time, adjusting salt, pepper, or a splash of Worcestershire sauce if needed.
   • Garnish with fresh parsley and serve hot.

Tips for Best Traditional Flavor

• Use freshly ground black pepper and coarse salt throughout the cooking process, adjusting at each stage. Coarse salt brings out the meat’s natural flavor, while black pepper adds warmth without overpowering.
• Cook the stew a day ahead if possible; like many stews, the flavor develops even more after sitting overnight.
• Serve with rustic bread or crusty baguettes for an authentic, old-fashioned touch.