Harvest Day Beef Stew
Warm up your table with the hearty flavors of Harvest Day Beef Stew, a comforting one-pot meal that celebrates the best of seasonal ingredients. This savory stew is packed with tender chunks of seared beef chuck, a medley of rustic root vegetables like carrots, parsnips, and potatoes, and a flavorful broth enriched with aromatic herbs, tomato paste, and the optional depth of red wine. Perfect for cozy evenings, this rich stew is slow-simmered to develop its robust flavor and silky texture, creating a dish that's both nourishing and satisfying. Ready in about 2.5 hours and serving up to six, it’s ideal for feeding your family or hosting fall gatherings. Garnish with fresh parsley for a bright finish, and enjoy the ultimate comfort food experience!
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Recipe Information
Ingredients
- 2 lbs beef chuck, cut into bite-sized cubes
- 3 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 4 medium potatoes, peeled and cubed
- 1 large yellow onion, diced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 cup red wine (optional)
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Pat the beef cubes dry with paper towels and season with salt and black pepper. Sprinkle with the flour and toss to coat evenly.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove the beef from the pot and set aside.
Add the remaining tablespoon of olive oil to the pot. Sauté the onions, carrots, celery, and parsnips for 5-6 minutes or until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Add the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly in color.
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the beef to the pot and add the beef broth, potatoes, thyme, rosemary, and bay leaf. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 90-120 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaf and serve the stew hot. Garnish with chopped fresh parsley for a bright, herbal finish.
Nutrition Facts
Calories |
3888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.7 g | 275% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 7049 mg | 306% | |
| Total Carbohydrate | 263.9 g | 96% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 42.2 g | ||
| Protein | 207.0 g | 414% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 9701 mg | 206% | |
*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.
