Step-by-Step Instructions
- Pat the beef chuck dry with paper towels. Season generously with salt and pepper.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Do not overcrowd the pot. Remove browned beef and set aside.
- Reduce heat to medium. Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook for 2-3 minutes to allow the alcohol to evaporate slightly.
- Return the browned beef to the pot. Add beef broth, diced tomatoes (with their juice), bay leaves, dried thyme, and dried rosemary. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- After 1 hour, add the carrots, parsnips, and potatoes to the pot. Stir gently, cover, and continue to simmer for another 1 hour, or until the beef and vegetables are fork-tender.
- Add the pearl onions during the last 30 minutes of cooking.
- In a small bowl, whisk together the all-purpose flour and cold water until smooth to create a slurry.
- Gradually stir the flour slurry into the simmering stew. Cook for an additional 10-15 minutes, stirring occasionally, until the stew has thickened to your desired consistency.
- Remove bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley before serving.
Full Ingredients
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 large parsnips, peeled and cut into 1-inch pieces
- 3 medium potatoes (Russet or Yukon Gold), peeled and cut into 1-inch cubes
- 1 cup pearl onions (fresh or frozen, thawed)
- 2 tablespoons all-purpose flour (for thickening)
- 1/4 cup cold water (for thickening)
- Fresh parsley, chopped, for garnish
Shopping List
- Produce:1 large yellow onion, 2 cloves garlic, 3 medium carrots, 2 large parsnips, 3 medium potatoes, 1 cup pearl onions, Fresh parsley
- Meat:2 lbs beef chuck
- Pantry:2 tablespoons olive oil, 1 cup dry red wine, 4 cups beef broth, 1 (14.5 ounce) can diced tomatoes, 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons all-purpose flour
- Other:1/4 cup cold water
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Small bowl
Variations & Serving Ideas
This heartwarming Harvest Beef Stew is truly a meal unto itself, a testament to simple, wholesome goodness. However, to truly elevate your small town supper, serve it alongside a generous slice of homemade crusty bread, perfect for soaking up every last drop of that rich, savory gravy. A crisp, fresh green salad with a light apple cider vinaigrette offers a lovely counterpoint to the stew’s richness. For those extra chilly evenings, a scoop of creamy mashed potatoes or a bed of fluffy polenta would be a welcome addition, turning this comforting dish into an even more substantial feast. Ladle it into warm, rustic bowls, perhaps garnished with a sprinkle of fresh parsley from your garden or local market. And don’t fret about leftovers – this stew is notoriously even better the next day, storing beautifully in an airtight container in the refrigerator for 3-4 days, ready to warm you up again.
I genuinely hope this Harvest Beef Stew finds a special place in your home and brings a sense of warmth and cherished togetherness to your autumn table. It’s these simple, hearty meals that truly capture the spirit of our small town kitchens and create memories that last a lifetime. Please, give this recipe a try and share your thoughts in the comments below – I’d love to hear how it turned out for you! Happy cooking, and may your fall be filled with cozy moments and delicious food! #WarmFallMealIdeas #CozyAutumnMealIdeas #WarmAutumnMealIdeas #WarmAutumnDinnerIdeas #FallCozyDinners #FallCozyDinnerIdeas #CheapFallSoupRecipes #CozyFallStewDish #CozyFallSoupMeal
