Slow Cooker Beef Stew with Fall Vegetables

As autumn arrives, the air turns crisp and the leaves begin to paint the landscape in warm hues of red, orange, and gold. This seasonal transition beckons us to embrace comfort, warmth, and hearty meals that nourish both body and soul. There is something undeniably inviting about a simmering pot of stew on a chilly evening, filling the home with enticing aromas that promise a delicious meal. One such dish that embodies this spirit is the Autumn Harvest Slow Cooker Beef Stew.

Warm up this autumn with a comforting bowl of Autumn Harvest Slow Cooker Beef Stew. This recipe combines tender beef chuck, fresh seasonal vegetables like carrots and butternut squash, and aromatic herbs for a hearty meal that's simple to prepare. Just sear the beef, layer the ingredients in your slow cooker, and let it simmer while you go about your day. Perfect for family gatherings or cozy nights in, this stew is as nourishing as it is delicious. Enjoy the rich flavors and warmth of fall in every bite.

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Ingredients

2 pounds beef chuck, cut into 1-inch cubes

4 carrots, peeled and chopped into 1-inch pieces

3 Yukon Gold potatoes, peeled and diced

1 large onion, chopped

3 cloves garlic, minced

2 cups butternut squash, peeled and cubed

1 cup celery, chopped

2 cups beef broth

1 cup red wine (optional, can substitute with additional broth)

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and black pepper, to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions

Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Season the beef chunks with salt and pepper, then add them to the skillet in batches. Sear the beef until browned on all sides, about 5-7 minutes per batch. Transfer the browned meat to the slow cooker.

Prepare the Vegetables: In the same skillet, add the chopped onion and garlic. Sauté for 3-4 minutes until the onion becomes translucent. Add the carrots, potatoes, celery, and butternut squash to the skillet for a quick toss (optional, for extra flavor) before adding them to the slow cooker with the beef.

Mix the Stew Base: In a medium bowl, combine the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir well and pour this mixture over the meat and vegetables in the slow cooker.

Cook the Stew: Cover the slow cooker and cook on low for 8 hours or high for 4 hours, until the beef is tender and the vegetables are cooked through.

Final Touches: Once cooking is complete, taste and adjust seasoning with additional salt and pepper if needed. Discard the bay leaf before serving.

Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Enjoy with crusty bread or over a bed of creamy mashed potatoes!

Prep Time: 20 minutes | Total Time: 8 hours and 20 minutes | Servings: 6-8