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.