There’s something wildly comforting about an Autumn Harvest Beef Stew simmering away in the oven — that rich aroma wrapping around you like a favorite flannel on a chilly evening. And let me tell you, this one is special. It’s hearty, fall-forward, and built to impress your crew without chaining you to the stove all day.
If you’re like me — juggling kids, grocery bags, and maybe even trying to remember what “me time” feels like — you’ll appreciate how this recipe packs in seasonal goodness, flavor depth, and slow-roasted magic… all while the oven does most of the heavy lifting.
I first made a version of this stew after a crisp fall market trip — arms full of squash, potatoes, and fresh carrots. The apple butter? Oh, that was a last-minute grab that changed everything. Now it’s my secret weapon in fall stews, and I can’t gatekeep it any longer!
Table of Contents
Table of Contents
Why You’ll Love This Autumn Harvest Beef Stew
- It’s fall in a bowl — think tender beef, sweet apple undertones, and soft, roasted squash.
- One pot, no stress. We’re talking minimal cleanup here, folks.
- Perfect for make-ahead meals, lazy Sundays, or a warm hug after a long workday.
- Tastes even better the next day (and the one after that… if it lasts that long).
What Does “Autumn Harvest Beef Stew” Taste Like?
Imagine rich, slow-braised beef, nestled among velvety butternut squash, soft golden potatoes, and tender carrots. Then, just when you think it’s another standard stew… bam! That gentle sweetness from the apple butter sneaks in and plays beautifully with the smoky paprika and hearty thyme.
It’s sweet, savory, earthy, and just the right amount of cozy. Like if a hayride, a flannel shirt, and grandma’s Sunday dinner had a delicious baby.
Ingredients You’ll Need for Autumn Harvest Beef Stew
Here’s the breakdown of what you’ll be simmering together to make this stew shine.
- 2 tablespoons avocado oil, divided (or another high-heat oil like grapeseed)
- 2 lbs chuck roast, cut into 2-inch cubes
- 1/4 cup all-purpose flour – helps with browning and thickening
- 1 medium onion, diced
- 3 carrots, sliced into chunky half-moons
- 2 celery stalks, diced
- 3 garlic cloves, minced (don’t be shy with the garlic, it loves you)
- 1/4 tsp smoked paprika – gives it a whisper of campfire smoke
- 1/2 tsp dried thyme – classic and grounding
- 6 oz tomato paste – adds umami depth
- 4 cups beef stock, divided
- 1 cup apple butter – the secret sweet-savory hero
- 1 tsp apple cider vinegar – brightens things up
- 2 cups butternut squash or pumpkin, cubed
- 2 cups waxy potatoes (like Yukon Gold or red), cubed
- Salt and freshly ground black pepper, to taste
Need another fall comfort dish? Try my Spicy Pumpkin Chili. It’s like a campfire in your belly.
How to Make Autumn Harvest Beef Stew (Step-by-Step & Easy!)
This Autumn Harvest Beef Stew isn’t just a meal—it’s an experience. Follow this step-by-step guide to create a rich, hearty stew that tastes like fall in every bite. Whether you’re a seasoned cook or trying this as your first stew, I’ve got you covered with clear, cozy directions and helpful links along the way.
Step 1: Preheat the Oven to 325°F
Before you even touch a pot, go ahead and set your oven to 325 degrees Fahrenheit. That gentle heat is key to getting the beef fall-apart tender while letting the flavors deepen slowly. It’s low and slow for a reason!
If you’re more of a slow cooker fan, I’ve got a version coming soon. In the meantime, check out this Slow Cooker Cowboy Potato Casserole for similar comfort vibes.
Step 2: Prepare and Brown the Beef
In a large bowl, toss your beef cubes (about 2-inch pieces) with:
- 1/4 cup all-purpose flour
- A generous pinch of salt
This light flour coating gives the meat a golden crust and helps thicken the stew later.
In a large heavy-bottomed skillet or sauté pan, heat 1 tablespoon of avocado oil over medium-high heat. Once the oil is shimmering, add the beef in batches—don’t overcrowd the pan! That’s how you get a flavorful sear.
Brown the beef on all sides, then transfer the pieces to a Dutch oven or other oven-safe pot.
Need a refresher on choosing the right beef cut? Check out my tips on how to cook with chuck roast in slow-cooked recipes.
Step 3: Sauté the Aromatic Vegetables
In the same pan, add the remaining 1 tablespoon of oil, then stir in:
- 1 diced medium onion
- 3 carrots, sliced into half-moons
- 2 celery stalks, diced
Sprinkle in another small pinch of salt and sauté over medium-high heat for 5 to 6 minutes, or until the veggies begin to soften and pick up a little golden-brown color. Those caramelized edges? Pure flavor.
Step 4: Add the Garlic and Spices
Once your vegetables are looking golden and softened, add:
- 3 minced garlic cloves
- 1/4 tsp smoked paprika
- 1/2 tsp dried thyme
Sauté for 1 minute, just until the garlic is fragrant.
Now stir in 6 ounces of tomato paste and let it cook for another 2 minutes, stirring constantly. This step builds a deep, umami-rich base for your stew.
Step 5: Deglaze with Beef Stock
Pour in 2 cups of your beef stock while scraping the bottom of the skillet with a wooden spoon. All those brown bits stuck to the pan? That’s liquid gold, and you want every bit of it in your stew.
Once everything is loosened and combined, carefully pour the veggie and broth mixture into the Dutch oven with the browned beef.
Step 6: Add the Sweet Fall Twists
To the Dutch oven, stir in:
- 1 cup apple butter
- 1 teaspoon apple cider vinegar
This is where the fall magic happens. The apple butter adds a deep, molasses-like sweetness that balances the savory beef and smoky paprika, while the vinegar adds a touch of brightness to round it all out.
Cover the Dutch oven tightly with a lid, slide it into your preheated oven, and bake for 1½ hours.
Curious how apple butter transforms savory dishes? I use a similar trick in my Spicy Pumpkin Chili—it’s sweet heat done right.
Step 7: Add the Squash and Potatoes
After 90 minutes, remove the Dutch oven from the oven (carefully—it’s hot!) and add:
- 2 cups cubed butternut squash or pumpkin
- 2 cups waxy potatoes (like Yukon Gold), cubed
- The remaining 2 cups of beef stock
Stir gently to combine, making sure everything is cozy and nestled in that rich broth. Replace the lid and return the pot to the oven for 1 more hour.
Need help picking the right potato? My Creamy Chicken and Rice Soup also shares tips for choosing potatoes that hold their shape.
Step 8: Uncover and Reduce
Now comes the final phase of flavor development. Remove the lid and continue baking for 30 minutes. This step allows the liquid to reduce and concentrate into a thick, glossy stew.
You’ll know it’s ready when the beef is fork-tender and the veggies are melt-in-your-mouth soft.
Step 9: Season and Serve
Take the stew out of the oven and let it rest for a few minutes. This helps the flavors settle and makes it easier to taste accurately.
Before serving, season to taste with salt and freshly cracked black pepper.
Serve it up in deep bowls with crusty bread on the side or spooned over creamy mashed potatoes. It’s the kind of meal that warms you from the inside out.
Want more cozy dinner magic? Peek at my Slow Cooker Cowboy Potato Casserole.
Tips and Tricks for Perfect Autumn Harvest Beef Stew
- Don’t skip the browning. It adds layers of flavor you can’t get later.
- No apple butter? Use a mix of applesauce + a spoon of brown sugar and a pinch of cinnamon.
- Make it in a slow cooker: After browning the beef and sautéing the veg, transfer everything to your slow cooker and cook on low 8 hours.
- Use what’s on hand. Acorn squash, sweet potatoes, even parsnips work here.
- Meal prep dream: This stew freezes like a champ for up to 3 months.
Storage
- Fridge: Store in an airtight container for up to 4 days. It gets better with time!
- Freezer: Cool completely, transfer to freezer-safe containers or bags, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make this ahead?
Yes! In fact, it’s even better the next day.
Can I use stew meat instead of chuck roast?
Sure, but try to find one with decent marbling. Chuck is usually your best bet for tenderness.
Can I skip the flour?
Yes, but your stew may be slightly less thick. You can add a cornstarch slurry later if needed.
Conclusion
This Autumn Harvest Beef Stew is a fall staple in our house — rustic, nourishing, and deeply flavorful. It’s the kind of recipe that fills your kitchen with slow-cooked warmth and gives your soul a little reset. So go ahead, pour a cup of cider, pull on your coziest sweater, and let the oven work its quiet magic.
Oh — and if you make it, please tag me or leave a comment. I love seeing your bowls of joy!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.
Autumn Harvest Beef Stew: The Cozy Slow-Cooked Hug Your Weeknight Deserves
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
Description
A rich and hearty oven-braised beef stew made with tender chuck roast, root vegetables, and a hint of sweetness from apple butter. Perfect for a cozy, comforting dinner.
Ingredients
- 2 tablespoons avocado oil (or other high-temperature cooking oil), divided
- 2 pounds chuck roast, cut into 2” pieces
- 1/4 cup all-purpose flour
- 1 medium onion, diced
- 3 medium carrots, sliced into half-moons
- 2 celery stalks, diced
- 3 fat cloves garlic, minced
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 6 ounces tomato paste
- 4 cups strong beef stock, divided
- 1 cup apple butter
- 1 teaspoon apple cider vinegar
- 2 cups butternut squash, pumpkin, or other winter squash, cut into 1” cubes
- 2 cups waxy potatoes (like red or Yukon gold), cut into 1” cubes
- Salt and ground black pepper
Instructions
1. Heat oven to 325 degrees Fahrenheit.
2. In a large heavy skillet or saute pan, heat 1 tablespoon of oil over medium-high heat. While the oil is heating, toss beef cubes with flour and a generous pinch of salt in a large mixing bowl.
3. When the oil is hot, brown the beef cubes. Be sure not to crowd the pan to ensure a golden-brown crust. Brown in batches if needed. Transfer browned beef to a Dutch oven or oven-safe pot.
4. Add remaining tablespoon of oil to the same pan. Add onion, carrots, and celery. Season with a pinch of salt and saute over medium-high heat for 5–6 minutes until vegetables soften and brown at the edges.
5. Add garlic and saute for 1 minute. Stir in smoked paprika, thyme, and tomato paste. Cook for 2 more minutes.
6. Add 2 cups beef stock, scraping the bottom of the pan to loosen brown bits. Remove from heat and carefully transfer mixture to the Dutch oven with the beef.
7. Add apple butter and apple cider vinegar. Stir to combine. Cover with lid and bake for 1 ½ hours.
8. Remove from oven. Add squash, potatoes, and remaining beef stock. Stir and return to oven for 1 hour, covered.
9. Remove lid and bake for an additional 30 minutes to allow liquid to reduce and thicken.
10. When stew reaches desired consistency, remove from oven, cool slightly, and season with salt and pepper to taste before serving.
Notes
This stew is excellent served with crusty bread or over mashed potatoes.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Make ahead: this dish tastes even better the next day as the flavors continue to meld.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Oven-Braised
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 8g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
Keywords: beef stew, apple butter, comfort food, fall recipe, chuck roast, oven braised
