There’s a special kind of magic that descends with the arrival of autumn. The air turns crisp, the leaves paint the landscape in breathtaking hues, and suddenly, all we crave are dishes that wrap us in a comforting embrace. Here at Maria Cortes Recipes, we believe in celebrating every season with food that nourishes not just the body, but the soul. While our minds might wander to a list of ’50 Warm and Cozy Fall Dinner Recipes,’ today, we’re zeroing in on a masterpiece that truly embodies the spirit of fall: a magnificent Harvest Beef Stew. This isn’t just a meal; it’s an invitation to slow down, gather your loved ones, and let the rich, aromatic steam transport you to a place of pure culinary bliss. Picture tender, melt-in-your-mouth beef, hearty root vegetables, and a deeply savory broth simmering gently on your stovetop, filling your home with an irresistible aroma. This stew is a testament to the simple joys of seasonal cooking, promising to warm you from the inside out and create cherished memories around your dinner table.
Helpful Tips
- **Achieving the Perfect Sear for Maximum Flavor**: Don’t underestimate the power of a good sear on your beef! Patting the beef dry with paper towels before browning is crucial. Moisture on the surface will steam the meat rather than caramelize it, preventing that deep, rich crust that translates into incredible flavor for your stew. Work in batches to avoid overcrowding your pot, allowing each piece to develop a beautiful, even brown on all sides. This extra step builds the foundational layers of flavor that make this stew truly unforgettable.
- **Elevate Your Broth with Umami**: For an even more profound depth of flavor, consider adding a tablespoon of rich tomato paste to the pot after sautéing the onions and garlic, before deglazing with red wine. Cook it for a minute or two, stirring constantly, to lightly caramelize it. This step intensifies the savory notes and adds a beautiful color to your finished stew, contributing to a more complex and satisfying experience.
- **Customizing Your Harvest Bounty**: This stew is incredibly versatile! While carrots, parsnips, and potatoes are classic, feel free to adapt it with other seasonal root vegetables. Butternut squash, sweet potatoes, turnips, or even cremini mushrooms would make wonderful additions. If using softer vegetables like mushrooms or leafy greens (e.g., kale, spinach), add them towards the end of the cooking process to prevent them from becoming too mushy. Adjust cooking times based on the density of the vegetables you choose.
- **The Fresh vs. Dried Herb Debate**: While dried herbs work beautifully, using fresh herbs can truly elevate the aromatics of your stew. If opting for fresh thyme and rosemary, use approximately three times the amount of fresh compared to dried. For instance, instead of 1 teaspoon dried, use 1 tablespoon fresh. Tie sprigs of fresh rosemary and thyme together with kitchen twine and add them during the simmering stage, removing them before serving. This infuses a brighter, more vibrant essence into the dish.
- **Slow Cooker Adaptation for Effortless Comfort**: Want to set it and forget it? This recipe adapts wonderfully to a slow cooker! Follow steps 1-4 (browning beef, sautéing aromatics, deglazing) on the stovetop as described, as these crucial steps build immense flavor. Then, transfer everything to your slow cooker, add the beef broth, diced tomatoes, herbs, and seasonings. Cook on low for 6-8 hours or on high for 3-4 hours. Add the harder root vegetables (carrots, parsnips, potatoes) about 2 hours before the end of cooking, and the pearl onions in the last 30-60 minutes. To thicken, you can either whisk the flour slurry on the stovetop with a cup of the hot stew liquid and then return it to the slow cooker for the last 30 minutes, or simply mix 2 tablespoons of cornstarch with 1/4 cup cold water and stir directly into the slow cooker for the final 30 minutes, stirring occasionally until thickened.
Ingredients
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
…and more!
Cozy Autumn Harvest Beef Stew: A Warm Fall Dinner Idea
Savor the essence of autumn with Maria's rich and deeply flavorful Harvest Beef Stew, a perfect pot of tender beef and seasonal vegetables designed to warm your soul.
Ingredients
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 3 medium carrots, peeled and cut into 1-inch pieces
- 2 large parsnips, peeled and cut into 1-inch pieces
- 3 medium potatoes (Russet or Yukon Gold), peeled and cut into 1-inch cubes
- 1 cup pearl onions (fresh or frozen, thawed)
- 2 tablespoons all-purpose flour (for thickening)
- 1/4 cup cold water (for thickening)
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions : . . .
To Complete Step By Step Instructions Please Head On Over To Next Page Or Open button (>)