Autumn Harvest Beef Stew is the kind of meal that makes you want to pull on your coziest sweater, grab a blanket, and call it dinner. Packed with tender beef, fall vegetables, and that slow-cooked richness that fills your kitchen with the smell of home, this stew is pure comfort in a bowl. The magic of Autumn Harvest Beef Stew is how it combines simple ingredients—like butternut squash, carrots, and potatoes—into something so soul-satisfying you’ll forget it took hours to simmer. Whether it’s a Sunday supper or a chilly weeknight dinner, this hearty dish feels like a warm hug on a crisp evening. Pair it with crusty bread, and you’ve got yourself the definition of comfort food.
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What is Autumn Harvest Beef Stew?
Autumn Harvest Beef Stew is a slow-baked, deeply flavored beef stew that celebrates the best produce of fall. Think tender chunks of beef roast slowly braised in a rich tomato-beef broth infused with apple butter, thyme, and smoked paprika. The stew gets its signature sweetness and depth from apple butter and roasted root veggies, giving every bite that earthy, cozy vibe we crave this time of year. It’s not just dinner—it’s an experience that makes you feel grounded, comforted, and utterly satisfied. Perfect for lazy weekends when the oven can do the work while you catch up on your favorite show.
Reasons to Try Autumn Harvest Beef Stew
First off, Autumn Harvest Beef Stew is practically foolproof. You brown, simmer, bake, and let the oven work its slow-cooking magic. The beef turns melt-in-your-mouth tender, the veggies soak up all those savory juices, and the apple butter ties it all together with a slightly sweet twist that feels downright gourmet. It’s hearty enough to impress guests but simple enough for a family dinner. Plus, your kitchen will smell like a fall festival—minus the hay bales. For more cozy, nourishing soups, check out Comforting Vegetable Beef Soup or Healing Pumpkin Soup.
Ingredients Needed to Make Autumn Harvest Beef Stew
- 2 tablespoons avocado oil, divided
- 2 pounds chuck roast, cut into 2” pieces
- 1/4 cup all-purpose flour
- 1 medium onion, diced
- 3 carrots, sliced into half-moons
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 6 ounces tomato paste
- 4 cups beef stock, divided
- 1 cup apple butter
- 1 teaspoon apple cider vinegar
- 2 cups butternut squash (or pumpkin), cubed
- 2 cups waxy potatoes, cubed
- Salt and pepper to taste
Instructions to Make Autumn Harvest Beef Stew
Making Autumn Harvest Beef Stew step by step is as cozy and satisfying as the dish itself. This is the kind of recipe that fills your home with warmth and a mouthwatering aroma that practically begs everyone to gather around the table. So grab your Dutch oven, roll up your sleeves, and let’s make magic—one delicious step at a time.
Step 1: Brown the Beef (The Secret to Deep, Savory Flavor)
The first step in our Autumn Harvest Beef Stew step by step process is all about building flavor from the start. Begin by heating 1 tablespoon of avocado oil in a large skillet or heavy-bottomed pot over medium-high heat. While the oil warms up, toss your beef chunks in flour and a generous pinch of salt. The flour helps thicken the stew later, while searing locks in those flavorful juices.
When the oil is shimmering, add the beef in batches—don’t overcrowd the pan, or you’ll steam it instead of browning. Let each piece sear on all sides until it develops a beautiful, golden crust. This is the flavor foundation of the stew, and trust me, it’s worth the patience. Once browned, transfer the beef to your Dutch oven and repeat with the remaining pieces.
Pro Tip: Browning meat properly is what separates a good stew from a great one. For more beef-cooking tips, check out the Comforting Vegetable Beef Soup—it uses the same flavor-building method.
Step 2: Sauté the Aromatic Vegetables (Build Layers of Flavor)
Now that your beef is browned, it’s time to build the stew’s flavor backbone with vegetables. Add the remaining tablespoon of avocado oil to the same skillet you just used—don’t wash it! Those little brown bits stuck to the pan are pure gold.
Toss in your diced onion, sliced carrots, and celery. Cook them for about 5 to 6 minutes, stirring often, until they start to soften and turn a light golden brown. That subtle caramelization will deepen the stew’s flavor beautifully. Then add minced garlic, smoked paprika, dried thyme, and tomato paste. Cook for another 1–2 minutes until the tomato paste darkens slightly and the mixture smells rich and fragrant.
This step-by-step layering of flavor is key to creating a stew that tastes like it simmered all day. If you love this technique, try it in my Hearty Italian White Bean Soup, which also relies on slow-sautéed aromatics for a deep, comforting taste.
Step 3: Deglaze the Pan (Bring All the Goodness Together)
Next in your Autumn Harvest Beef Stew step by step guide—deglazing! Pour in about 2 cups of beef stock and use a wooden spoon to scrape the bottom of the pan. This releases all the flavorful browned bits (also known as fond), infusing your stew with rich, roasted notes.
Carefully pour the mixture into your Dutch oven over the browned beef. Add apple butter and apple cider vinegar, stirring to blend everything together. The apple butter adds a subtle sweetness that perfectly complements the savory broth and tender beef.
Cover your Dutch oven with a tight-fitting lid and place it in a preheated oven at 325°F. Let it bake for about 1 ½ hours—this slow-cooking phase is where the beef starts transforming into melt-in-your-mouth perfection.
Optional Tip: Want to add extra depth? Swap half a cup of the beef stock for dry red wine. The flavor payoff is tremendous. For other cozy slow-cooked options, check out Slow Cooker Chicken and Rice Soup.
Step 4: Add the Autumn Vegetables (Heart of the Harvest)
After 90 minutes of baking, it’s time to invite fall’s best produce to the party. Carefully remove your pot from the oven (it’ll be hot!), and stir in the cubed butternut squash, diced potatoes, and the remaining 2 cups of beef stock.
Return the lid and slide the pot back into the oven for another hour. This is where everything softens, the vegetables soak up all that savory-sweet broth, and the stew thickens into pure autumn comfort. The aroma? Absolutely heavenly.
If you’re a fan of cozy, veggie-packed meals, you’ll also love my Ground Turkey Sweet Potato Skillet, which captures similar fall flavors in a faster, weeknight-friendly way.
Step 5: Uncover and Reduce (Thicken for That Perfect Finish)
For the final Autumn Harvest Beef Stew step by step, remove the lid and return the pot to the oven for about 30 minutes. This uncovered baking allows the liquid to reduce, concentrate, and turn into a silky, rich gravy that clings perfectly to every piece of meat and vegetable.
When it’s done, give it a gentle stir and let it rest for 10–15 minutes before serving. The flavors will settle and deepen even more during this short cooling time. Taste and adjust seasoning with salt and freshly cracked black pepper.
Serve your stew with a slice of rustic bread or even over mashed potatoes for the ultimate fall dinner.
What to Serve with Autumn Harvest Beef Stew
This stew is so hearty it could easily stand alone, but a side never hurts. Serve it with a crusty loaf of sourdough or a buttery cornbread muffin. For something a little lighter, a crisp green salad with apples and walnuts balances the rich flavors beautifully. If you love cozy soups and sides, you might also like Crock Pot Candied Yams or Cheesy Broccoli Rice Casserole. A glass of red wine (or hot apple cider if you’re feeling seasonal) turns this meal into a perfect autumn evening.
Key Tips for Making Autumn Harvest Beef Stew
- Brown, don’t rush: Getting that deep brown sear on the beef adds irreplaceable flavor.
- Use apple butter: It gives this stew that sweet-savory edge that sets it apart.
- Choose waxy potatoes: Yukon golds or reds hold their shape beautifully after hours in the oven.
- Let it rest: A short rest before serving helps the flavors settle and deepen.
- Batch-friendly: Make extra—it reheats even better the next day!
Storage and Reheating Tips for Autumn Harvest Beef Stew
Store leftover Autumn Harvest Beef Stew in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months. To reheat, warm gently on the stovetop over medium heat, adding a splash of broth or water if it’s too thick. Avoid microwaving straight from frozen—it’s worth the extra few minutes to thaw. This dish actually tastes even richer after a day or two, making it a perfect make-ahead meal for busy weeks.
FAQs
1. Can I make Autumn Harvest Beef Stew in a slow cooker?
Yes! Brown your beef and veggies first, then transfer everything to your slow cooker. Cook on low for 8 hours or high for 4-5.
2. Can I substitute the apple butter?
Absolutely. Use a mix of applesauce and a touch of brown sugar for similar sweetness.
3. How do I thicken the stew?
If it’s too thin, simmer it uncovered a bit longer, or stir in a spoonful of cornstarch mixed with water.
Final Thoughts
Autumn Harvest Beef Stew isn’t just another beef stew—it’s a celebration of cozy fall evenings, family dinners, and the little joys that come with slowing down. The tender beef, sweet apple butter, and hearty vegetables make this dish something you’ll crave all season long. It’s everything good about autumn in one pot. So grab that Dutch oven and let’s make your kitchen smell like home again. For another comforting favorite, don’t miss Beef Barley Soup.
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Autumn Harvest Beef Stew: Cozy Comfort in Every Bite
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Oven
- Cuisine: American
Description
This Autumn Harvest Beef Stew is filled with fall vegetables, tender chunks of beef, and deep savory-sweet flavors. It’s the ultimate cool-weather comfort food with a seasonal twist.
Ingredients
- 2 tablespoons avocado oil (or other high-temperature cooking oil), divided
- 2 pounds chuck roast, cut into 2” pieces
- 1/4 cup all-purpose flour
- 1 medium onion, diced
- 3 medium carrots, sliced into half-moons
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 6 ounces tomato paste
- 4 cups strong beef stock, divided
- 1 cup apple butter
- 1 teaspoon apple cider vinegar
- 2 cups butternut squash or other winter squash, cut into 1” cubes
- 2 cups waxy potatoes (like red or Yukon gold), cut into 1” cubes
- Salt and ground black pepper, to taste
Instructions
1. Preheat oven to 325°F (165°C).
2. Heat 1 tablespoon of oil in a large heavy skillet over medium-high heat. Toss the beef cubes with flour and a generous pinch of salt in a mixing bowl.
3. Brown the beef in batches, making sure not to overcrowd the pan. Transfer browned beef to a Dutch oven or oven-safe pot.
4. Add the remaining tablespoon of oil to the same skillet. Add the onion, carrots, and celery. Season with a pinch of salt and sauté for 5–6 minutes until slightly softened and lightly browned.
5. Add garlic and sauté for 1 more minute. Stir in smoked paprika, thyme, and tomato paste. Cook for another 2 minutes.
6. Add 2 cups of beef stock to the pan and scrape the bottom to release brown bits. Carefully transfer the mixture to the Dutch oven with the beef.
7. Add apple butter and apple cider vinegar. Stir to combine. Cover with a lid and bake for 1 1/2 hours.
8. Remove from the oven. Add squash, potatoes, and remaining 2 cups of beef stock. Stir to combine. Cover and return to the oven for 1 hour.
9. Uncover and return to oven for another 30 minutes to allow the liquid to reduce and thicken.
10. Remove from oven and let cool slightly. Season to taste with salt and pepper before serving.
Notes
This stew gets even better the next day—store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Apple butter adds a rich, subtly sweet depth to the dish—don’t skip it!
Great served with crusty bread or mashed potatoes on the side.
