Autumn Harvest Beef Stew (Print-Friendly Version)

A comforting dish featuring tender beef and autumn vegetables simmered for rich flavors.

# Ingredients Required:

→ Meat

01 - 907 g beef chuck roast, cut into 2.5 cm cubes

→ Oils and Sauces

02 - 45 ml olive oil
03 - 15 ml Worcestershire sauce
04 - 30 g tomato paste

→ Vegetables

05 - 2 medium onions, chopped
06 - 3 cloves garlic, minced
07 - 4 medium carrots, sliced
08 - 3 large potatoes, peeled and cubed
09 - 300 g butternut squash, peeled and cubed
10 - 150 g frozen peas

→ Liquids and Broth

11 - 960 ml beef broth

→ Spices and Thickeners

12 - 5 ml dried thyme
13 - 5 ml salt
14 - 2.5 ml black pepper
15 - 8 g cornstarch mixed with 30 ml cold water

# Detailed Directions:

01 - Heat olive oil in a large pot over medium-high heat. Add beef cubes in batches and brown all sides. Remove beef and set aside.
02 - Reduce heat to medium and add chopped onions to the pot. Cook until translucent, about 5 minutes.
03 - Add minced garlic to the onions and sauté for one additional minute.
04 - Return the beef to the pot. Stir in beef broth, tomato paste, Worcestershire sauce, dried thyme, salt, and black pepper.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 60 minutes.
06 - Incorporate carrots, potatoes, and butternut squash. Cover and continue simmering for 30 minutes or until vegetables are tender.
07 - Stir in frozen peas and the cornstarch slurry. Cook for 5 to 10 minutes until the liquid thickens.
08 - Adjust seasoning with additional salt and pepper if needed before serving.

# Helpful Advice:

01 - Browning beef in batches prevents overcrowding and promotes better searing.
02 - Adjust broth quantity for desired stew thickness.
03 - Additional vegetables such as celery or parsnips can be included.
04 - For enhanced depth, substitute part of the beef broth with red wine.

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