Autumn Harvest Beef Stew
A hearty and flavorful stew featuring tender beef, vibrant vegetables, and aromatic herbs, perfect for cozy autumn dinners.
Equipment
- Large Pot
Ingredients
- 2 lbs Beef Chuck Cut into 1-inch cubes
- 2 tablespoons Olive Oil
- 1 large Onion Chopped
- 3 cloves Garlic Minced
- 4 cups Beef Broth
- 2 cups Carrots Sliced
- 2 cups Potatoes Diced
- 1 cup Celery Chopped
- 1 cup Frozen Peas
- 2 teaspoons Dried Thyme
- 1 teaspoon Dried Rosemary
- 2 tablespoons All-Purpose Flour Optional, for thickening
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Pat the beef cubes dry with paper towels. In a large pot, heat olive oil over medium-high heat.
- Add beef cubes in batches and sear until browned on all sides. Remove and set aside.
- Add chopped onions to the pot and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for 1 more minute.
- Return beef to the pot and pour in beef broth. Scrape the bottom of the pot to release brown bits.
- Add carrots, potatoes, celery, thyme, rosemary, bay leaves, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours.
- About 10 minutes before serving, stir in frozen peas. For a thicker stew, mix flour with cold water and add to the pot, simmer for another 10 minutes.
- Serve hot, garnished with fresh herbs if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.