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One Pot Autumn Beef Stew Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Autumn Harvest Beef Stew by Angela Mattison

This cozy Autumn Harvest Beef Stew is overflowing with tender beef, seasonal vegetables, and warm spices. The secret ingredient — apple butter — adds subtle sweetness and richness, making this the perfect comfort food for chilly weather days.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 450 kcal

Equipment

  • 1 Dutch oven Heavy and oven-safe
  • 1 Mixing bowl Large enough to coat beef
  • 1 Chef’s knife for chopping vegetables
  • 1 Cutting board

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

Instructions
 

Cooking Instructions

  • Heat 1 tablespoon of avocado oil in a Dutch oven over medium-high heat. Toss beef with flour and brown in batches to get a golden crust.
  • Set browned beef aside. Add remaining oil, sauté diced onion until soft and translucent, about 2-3 minutes.
  • Add carrots and celery. Cook for 5 minutes, stirring occasionally. Add garlic, paprika, and thyme. Stir and cook for 1 minute.
  • Stir in tomato paste. Cook for 2 minutes. Return beef to the pot and add about 2 cups of beef stock.
  • Bring mixture to a simmer. Add apple butter and apple cider vinegar. Stir to combine. Cover and place in oven at 325°F for 1.5 hours.
  • Remove from oven. Add squash, potatoes, and remaining stock. Stir and return to oven, covered, for 1 hour.
  • Remove lid and return to oven for 30 minutes to allow liquid to reduce and thicken.
  • When meat and vegetables are tender to your liking, remove stew from oven and allow it to cool slightly.
  • Season with salt and freshly ground black pepper to taste before serving.
  • Optional: Garnish with chopped fresh parsley for added freshness.
  • Serve hot with crusty bread or buttered biscuits for a full fall meal.

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.