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–+ servings

Tender Fall Harvest Homemade Beef Stew

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This cozy Autumn Harvest Beef Stew features tender beef and a hint of apple butter. The perfect Beef Stew recipe for chilly fall days!
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 1
Course: Soup
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 tablespoon Avocado oil or any high-heat cooking oil, divided
  • 2 lbs Chuck roast cut into 2-inch pieces
  • ¼ cup All-purpose flour to coat beef
  • 1 medium Onion diced
  • 3 medium Carrots sliced into half-moons
  • 2 Celery stalks diced
  • 3 Garlic cloves minced
  • ¼ teaspoon Smoked paprika
  • ½ teaspoon Dried thyme
  • 6 oz Tomato paste
  • 4 cups Beef stock divided
  • 1 cup Apple butter
  • 1 teaspoon Apple cider vinegar
  • 2 cups Winter squash such as butternut or pumpkin, diced 1-inch cubes
  • 2 cups Waxy potatoes such as Yukon gold or red, cubed
  • Salt and black pepper to taste

Method
 

Cooking Instructions
  1. Heat 1 tablespoon of avocado oil in a Dutch oven over medium-high heat. Toss the beef with flour and brown in batches until a golden crust forms.
  2. Set the browned beef aside. Add the remaining oil and sauté the diced onion for 2 to 3 minutes until soft and translucent.
  3. Add the carrots and celery and cook for 5 minutes, stirring occasionally. Stir in the garlic, paprika, and thyme, and cook for 1 minute.
  4. Stir in the tomato paste and cook for 2 minutes. Return the beef to the pot and add approximately 2 cups of beef stock.
  5. Bring the mixture to a simmer. Stir in the apple butter and apple cider vinegar. Cover the pot and bake at 325°F for 1.5 hours.
  6. Remove the pot from the oven. Add the squash, potatoes, and remaining stock. Stir the mixture and return to the oven, covered, for 1 hour.
  7. Remove the lid and return the pot to the oven for 30 minutes to allow the liquid to reduce and thicken.
  8. Remove the stew from the oven once the meat and vegetables reach your desired tenderness, then allow it to cool slightly.
  9. Season with salt and freshly ground black pepper to taste before serving.
  10. Garnish with chopped fresh parsley for added freshness, if desired.
  11. Serve hot with crusty bread or buttered biscuits for a complete fall meal.

Nutrition

Calories: 450kcalCarbohydrates: 28gProtein: 35gFat: 22g

Notes

Leftovers keep well refrigerated in an airtight container for 3-4 days or frozen for up to 3 months. Reheat gently on the stove.