Autumn Beef Stew
October 2, 2025 • 0 comments
There’s nothing like a hearty stew simmering on the stove to welcome fall. This recipe uses our Spring House Farm stew beef, slow-cooked until tender, with seasonal vegetables for a comforting, one-pot meal.
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
- (2 lbs) Stew Beef
- (2 tbsp) Olive Oil or Butter
- (1 large) Onion, chopped
- (3) Carrots, sliced
- (3 medium) Potatoes, cubed
- (3) Garlic Cloves, minced
- (2 tbsp) Tomato Paste
- (4 cups) Beef Broth
- (1 cup) Red Wine (or additional broth)
- (2 tsp fresh or 1 tsp dried) Thyme
- (2) Bay Leaves
- (to taste) Salt & Pepper
- (garnish) Fresh Parsley
Directions
- Heat oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, then sear in batches until browned. Remove and set aside.
- Add onions and carrots to the pot, cooking until softened. Stir in garlic and tomato paste, cooking 1–2 minutes.
- Deglaze with red wine, scraping up browned bits.
- Return beef to the pot along with potatoes, broth, thyme, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until beef is tender.
- Remove bay leaves, adjust seasoning, and serve hot, garnished with parsley if desired.
