Autumn Harvest Beef Stew
A heartwarming beef stew featuring tender beef, seasonal vegetables, and aromatic herbs, perfect for cozy gatherings in the fall.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 Tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 cup celery, chopped
- 1 cup frozen peas
- 2 tsp dried thyme
- 1 tsp dried rosemary
- to taste salt and pepper
- 2 Tbsp all-purpose flour (optional, for thickening)
Instructions
- Pat the beef cubes dry with paper towels and season with salt and pepper.
- Heat olive oil in a large pot over medium-high heat. Brown the beef in batches until nicely colored, then set aside.
- Add chopped onion to the pot and sauté until translucent. Stir in minced garlic and cook for an additional minute.
- Return the beef to the pot and pour in the beef broth, scraping up any bits stuck to the bottom of the pot.
- Add carrots, potatoes, celery, thyme, rosemary, bay leaves, salt, and pepper. Bring to a boil.
- Reduce heat, cover, and let simmer for 1.5 to 2 hours, until the beef is tender.
- About 10 minutes before serving, stir in frozen peas. If desired, mix flour with cold water to create a slurry and stir it into the stew to thicken.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.