Autumn Beef Stew

Autumn has arrived, bringing with it cooler temperatures and a desire for warm, comforting meals. There’s nothing quite like a slow-cooked beef stew to satisfy those cravings. Today, I’m sharing my recipe for an autumn beef stew that is packed with flavors and will leave you feeling cozy and content.

This stew is a labor of love, requiring a bit of time and patience to allow the ingredients to meld together and develop deep, rich flavors. But trust me, the end result is well worth the wait.

Let’s start with the ingredients:

• 2 pounds of beef chuck, cut into bite-sized pieces
• 2 onions, chopped
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 4 cloves of garlic, minced
• 2 tablespoons tomato paste
• 2 cups red wine
• 2 cups beef or vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste
• 2 tablespoons all-purpose flour for thickening (optional)

Here’s how to make this delicious stew:

1. Preheat your oven to 325°F (163°C).
2. In a large Dutch oven or heavy-bottomed pot, heat a few tablespoons of oil over medium-high heat. Brown the beef pieces on all sides, working in batches if necessary, to ensure they get a nice sear. Remove the browned beef from the pot and set aside.
3. Reduce the heat to medium and add the onions, carrots, and celery. Sauté the vegetables for about 10 minutes, until the onions are translucent.
4. Add the minced garlic and cook for an additional minute, allowing the garlic to release its aroma.
5. Stir in the tomato paste and cook for another minute, allowing the tomato paste to toast and develop a deeper flavor.
6. Return the browned beef to the pot and add the red wine, broth, bay leaf, thyme, rosemary, and Worcestershire sauce. Give the mixture a good stir to combine all the ingredients.
7. Bring the stew to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Let the stew cook for 2-3 hours, or until the beef is tender and the vegetables are cooked through.
8. During the last 30 minutes of cooking, check the stew and add more liquid if it looks too thick. You can also stir in the all-purpose flour to thicken the stew if desired.
9. Remove the stew from the oven and season it with salt and pepper to taste.Discard the bay leaf before serving.
10. Serve the autumn beef stew hot, accompanied by your favorite sides such as mashed potatoes, crusty bread, or a simple green salad.

The beauty of this stew is its versatility. You can customize it to your liking by adding additional vegetables like parsnips, potatoes, or mushrooms. You can also experiment with different types of meat, such as lamb or venison, for a unique twist. And if you have leftovers, the stew tastes even better the next day.

So, as the days grow shorter and the nights get cooler, treat yourself to a bowl of warm and comforting autumn beef stew. It’s the perfect meal to savor with family and friends, creating memories around the dinner table. I hope you enjoy this recipe as much as I do!

Until next time,