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As the leaves turn vibrant shades of orange and gold and the crisp air settles in, there’s a particular comfort that comes with the season of fall. One of the quintessential dishes that embodies the warmth of autumn is beef stew. This hearty meal not only provides nourishment but also evokes feelings of home, tradition, and togetherness. The slow-simmering flavors meld together, creating a dish that envelops you in its rich aroma and satisfying taste.

Slow Cooker Harvest Beef Stew

Warm up this fall with a delicious Rustic Harvest Beef Stew that captures the essence of the season. This hearty dish features tender beef chuck roast and a medley of seasonal vegetables like carrots, potatoes, and butternut squash, slow-cooked to perfection for a rich, flavorful broth. Perfect for family gatherings or cozy dinners, it's a comforting meal that brings everyone together. Discover the process of making this heartwarming stew and celebrate the bounty of fall!
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Ingredients
  

2 pounds beef chuck roast, cut into 1-inch cubes

4 medium carrots, sliced into rounds

3 medium Yukon Gold or red potatoes, diced

1 large onion, finely chopped

2 cloves garlic, minced

1 cup fresh mushrooms, sliced

1 cup butternut squash, diced

1 cup green beans, trimmed and cut into 2-inch pieces

4 cups beef broth

1 tablespoon 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 Beef: In a large skillet, heat the olive oil over medium-high heat. Season the beef cubes generously with salt and black pepper. Working in batches to avoid overcrowding, sear the beef until browned on all sides, about 5-7 minutes. Once browned, transfer the seared beef to a slow cooker.

    Sauté Aromatics: In the same skillet used for the beef, add the chopped onion and minced garlic. Sauté for about 2-3 minutes, stirring frequently, until the onion becomes soft and translucent. Transfer the sautéed onion and garlic to the slow cooker atop the beef.

      Add Vegetables: In the slow cooker, layer the sliced carrots, diced potatoes, mushrooms, butternut squash, and green beans directly on top of the beef and onions for a hearty mix.

        Mix Liquids and Spices: In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, bay leaf, and a pinch of additional salt and pepper. Ensure all the ingredients are fully combined.

          Combine in Slow Cooker: Carefully pour the broth mixture over the beef and vegetable layers in the slow cooker. Gently stir to combine, making sure that all ingredients are well distributed.

            Cook It Slowly: Cover the slow cooker with its lid and set it to cook on low for 8 hours or on high for 4-5 hours. The beef should be meltingly tender and the vegetables cooked through.

              Finishing Touch: After cooking, taste the stew and adjust the seasoning as needed. Don’t forget to remove the bay leaf before serving—it adds flavor but shouldn’t be eaten.

                Serve and Garnish: Ladle the steaming stew into bowls and sprinkle with freshly chopped parsley for a pop of color and flavor. Pair with crusty bread to soak up the delicious broth!

                  Prep Time, Total Time, Servings: 20 mins | 8 hrs 20 mins | 6 servings