Harvest Beef Chuck Stew
Warm up your kitchen and your soul with this hearty Harvest Beef Chuck Stew—a seasonal comfort food classic brimming with rich, autumn-inspired flavors. Tender chunks of beef chuck are coated in a perfectly seasoned flour mix, then slow-cooked to perfection alongside a medley of Yukon gold potatoes, sweet butternut squash, earthy carrots, and celery. A splash of red wine and savory aromatics like garlic, onion, and thyme elevate the broth, while frozen peas and fresh parsley add a vibrant finish. This one-pot wonder, simmered to tender, melt-in-your-mouth goodness, is perfect for cozy family dinners or make-ahead meal prep. Serve it with crusty bread for a complete dish that’s as satisfying as it is inviting!
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 0.25 cups all-purpose flour
- 1 teaspoons salt
- 1 teaspoons black pepper
- 3 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic
- 4 medium carrots
- 3 medium celery stalks
- 4 medium Yukon gold potatoes
- 2 cups butternut squash
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cups red wine
- 2 bay leaves
- 1 tablespoon fresh thyme
- 1 cup frozen peas
- 0.25 cups fresh parsley
Instructions
Cut the beef chuck roast into 1-inch cubes. Pat dry with paper towels.
In a small bowl, mix the flour, salt, and black pepper. Dredge the beef cubes in the flour mixture, shaking off any excess.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, making sure not to crowd the pot. Set browned beef aside on a plate.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Dice the onion and mince the garlic. Sauté the onion for 3-4 minutes until translucent, then add the garlic and cook for another minute.
Peel and chop the carrots, celery, and potatoes into bite-size pieces. Dice the butternut squash. Add the carrots, celery, and potatoes to the pot and cook for 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot.
Return the browned beef to the pot, then add the beef broth, bay leaves, and fresh thyme. Stir to combine.
Bring the stew to a simmer, then cover and reduce the heat to low. Cook for 1 hour, stirring occasionally.
Add the butternut squash to the pot and continue cooking for another 30 minutes, or until all the vegetables and beef are tender.
Stir in the frozen peas and cook for 5 more minutes.
Remove the bay leaves and discard. Adjust seasoning with salt and pepper to taste.
Chop the fresh parsley and sprinkle it over the stew before serving.
Ladle the stew into bowls and serve warm with crusty bread, if desired.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1072 mg | 47% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 8.1 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1532 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
