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As the leaves begin to change and the air turns crisp, the desire for comfort food intensifies. Autumn is a season that beckons for hearty meals, and nothing embodies this better than a bowl of warm, nourishing beef stew. The rich flavors and tender textures of a well-prepared beef stew evoke a sense of coziness that is often associated with gathering around the dinner table with family and friends. This Hearty Autumn Beef Stew is not just a meal; it’s an experience that encapsulates the essence of the season.

Slow Cooker Beef Stew with Fall Vegetables

Embrace the cozy flavors of fall with a traditional Hearty Autumn Beef Stew. Perfect for chilly evenings, this dish combines tender beef, seasonal vegetables like butternut squash and parsnips, and aromatic herbs to create a comforting bowl of goodness. The slow-cooked process melds rich flavors, making it an ideal meal for family gatherings. Easy to prepare, this stew not only warms your body but also nourishes your soul, celebrating the essence of autumn.
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Ingredients
  

2 lbs beef chuck, cut into 1.5-inch cubes

3 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

4 cups beef broth

2 cups carrots, sliced

2 cups butternut squash, peeled and cubed

2 cups baby potatoes, halved

2 cups parsnips, peeled and sliced

2 bay leaves

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons Worcestershire sauce

1 tablespoon balsamic vinegar

Fresh parsley, chopped for garnish

Instructions
 

Brown the Beef: In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once hot, add the beef cubes in batches, browning them on all sides (about 5-7 minutes). Transfer the browned beef to the slow cooker.

    Sauté the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Add the diced onions and cook for 3-4 minutes until softened. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant. Transfer this mixture to the slow cooker.

      Combine Ingredients: Into the slow cooker, add the beef broth, carrots, butternut squash, baby potatoes, parsnips, bay leaves, thyme, rosemary, salt, pepper, Worcestershire sauce, and balsamic vinegar. Stir to combine all ingredients well.

        Set and Cook: Cover the slow cooker and set it to low for 8 hours or high for 4 hours, until the beef is tender and the vegetables are cooked through.

          Finish and Serve: Once cooked, remove and discard the bay leaves. Taste and adjust the seasoning with more salt or pepper if necessary. Ladle the stew into bowls and garnish with fresh parsley before serving.

            Prep Time, Total Time, Servings: 20 minutes | 8 hours 20 minutes | 6 servings