Autumn Harvest Beef Stew: 5 Irresistible Comforts

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When the air turns crisp and the leaves start crunching underfoot, nothing feels more comforting than a steaming bowl of Autumn Harvest Beef Stew. This hearty, soul-warming recipe is like wrapping yourself in your favorite sweater—except tastier. Between the tender chunks of beef, sweet apple butter, and seasonal veggies, this stew practically tastes like fall in every bite.

And here’s the best part: while it may look like something you spent hours fussing over, most of the work happens in the oven while you go live your life. (Because really, who has time to babysit a pot when the to-do list is already three pages long?)

Why You’ll Love This Autumn Harvest Beef Stew

Rich, cozy flavors: Apple butter and apple cider vinegar give it a sweet-tangy twist that balances the savory beef.
Perfect for fall produce: Butternut squash, potatoes, and carrots make this stew colorful, hearty, and wholesome.
Crowd-pleaser status: This is the kind of meal that makes everyone at the table pause mid-bite and say, “Wow, this is good.”
Meal-prep friendly: Leftovers taste even better the next day—because some magic happens overnight in the fridge.

Ingredients You’ll Need

2 tablespoons avocado oil (or other high-heat 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 cloves garlic, minced
1/4 teaspoon smoked paprika
1/2 teaspoon dried thyme
6 ounces tomato paste
4 cups beef stock, divided
1 cup apple butter
1 teaspoon apple cider vinegar
2 cups butternut squash (or pumpkin/winter squash), cut into 1” cubes
2 cups waxy potatoes (Yukon gold or red), cut into 1” cubes
Salt and black pepper

How To Make Autumn Harvest Beef Stew

Cooking this Autumn Harvest Beef Stew is less about fuss and more about layering flavors—slowly building a pot of comfort that practically cooks itself once it hits the oven. Here’s how to bring it all together, step by step:

1. Preheat the Oven

Set your oven to 325°F. This steady, gentle heat is what transforms tough chuck roast into fork-tender bites of pure coziness. Think of it as giving the beef a spa day—it just relaxes into perfection over time.

2. Brown the Beef (Flavor Foundation)

In a large skillet, heat 1 tablespoon of oil until it shimmers. Meanwhile, toss your beef cubes with flour and a generous pinch of salt. This coating helps create that gorgeous golden crust and will also help thicken the stew later.

Here’s the key: don’t overcrowd the pan. If you try to brown all the beef at once, it’ll steam instead of sear, leaving you with sad, gray meat. Instead, work in batches. Yes, it takes a little extra time, but trust me—this is the flavor foundation of the whole stew. Once each piece has a caramelized crust, transfer it to your Dutch oven.

3. Sauté the Veggies (Aromatics Galore)

In the same pan (because why waste those glorious browned bits?), add the remaining tablespoon of oil. Toss in your onion, carrots, and celery with a pinch of salt. Let them cook for 5–6 minutes until they soften and the edges start turning golden.

Now, stir in the garlic, smoked paprika, dried thyme, and tomato paste. Give this mixture 2 more minutes of love. The tomato paste will darken slightly, which deepens the stew’s richness. This little step makes a big difference.

4. Deglaze with Stock

Time for some kitchen magic. Pour in 2 cups of beef stock and grab a wooden spoon to scrape up all those caramelized bits stuck to the pan. That’s flavor gold right there! Carefully pour everything into the Dutch oven with your browned beef.

5. Add the Autumn Flavors

Now comes the cozy twist. Stir in apple butter and a splash of apple cider vinegar. The apple butter adds subtle sweetness, while the vinegar gives just the right amount of tang to balance the stew. Cover your Dutch oven with a tight-fitting lid, pop it in the oven, and let it bake for 1 ½ hours.

This is the part where your house will start smelling like a fall-scented candle—only better because you actually get to eat it.

6. Add the Squash and Potatoes

After 90 minutes, remove the pot from the oven (carefully—it’s hot!). Stir in your chunks of butternut squash and potatoes, along with the remaining beef stock. Pop the lid back on and return it to the oven for another hour.

By this point, the beef is meltingly tender, and the veggies are soaking up all that savory-sweet broth.

7. Reduce and Thicken

Here’s where we take it from hearty stew to stick-to-your-ribs comfort food. Remove the lid and return the pot to the oven for another 30 minutes. This helps the liquid reduce and thicken into a rich, velvety sauce that clings to every bite.

If you like your stew a little soupier, you can shorten this step. If you’re all about that luscious gravy texture, give it the full half-hour.

8. Taste and Serve

Once everything is bubbling and the beef and vegetables are fork-tender, pull the pot from the oven. Let it rest for 10 minutes (yes, patience is a virtue here—it allows the flavors to settle). Then taste and season with salt and freshly cracked black pepper.

Spoon into bowls, pair it with crusty bread or even a hunk of cornbread, and enjoy the kind of meal that makes you sigh happily after every bite

Tips for the Best Autumn Harvest Beef Stew

Don’t rush the browning step. That deep, caramelized crust on the beef adds layers of flavor.
No apple butter? Swap in a little applesauce plus brown sugar for sweetness.
Make it ahead. This stew tastes even richer the next day, so it’s perfect for meal prep or when guests are coming.
Serve with crusty bread. Trust me—you’ll want something to mop up that gravy-like broth.

A Little Story from My Kitchen

The first time I made this Autumn Harvest Beef Stew, it was one of those weeks when life felt like a sprint. Deadlines, laundry mountains, kids asking “What’s for dinner?” before I’d even had lunch—you know the drill. Tossing everything into the oven and letting it do the work felt like the biggest gift. By the time dinner rolled around, my house smelled like a cozy autumn candle, and for a moment, everything slowed down. That’s the kind of magic I want for you too.

A hearty bowl of Autumn Harvest Beef Stew with tender beef, carrots, and squash in a rich broth, served with fresh rolls. — This Autumn Harvest Beef Stew is the ultimate comfort food, packed with tender beef and fall vegetables in a rich, flavorful sauce.

FAQs About Autumn Harvest Beef Stew

Can I make this in a slow cooker instead of the oven?

Yes! After browning the beef and sautéing veggies, transfer everything to your slow cooker. Cook on low for 7–8 hours or high for 4–5 hours. Add squash and potatoes halfway through.

What kind of beef is best for stew?

Chuck roast is my go-to because it gets beautifully tender. You can also use stew meat, but it might not be as juicy.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. You can also freeze portions for up to 3 months.

Bringing It All Together

This Autumn Harvest Beef Stew is more than just dinner—it’s comfort, warmth, and a little slice of fall in a bowl. Whether you’re feeding your family, prepping for a busy week, or just craving something hearty and wholesome, this stew has your back. Light some candles, grab your coziest blanket, and let this recipe turn an ordinary evening into a little celebration of autumn.

More Cozy Fall Recipes to Try Next

If you loved this Autumn Harvest Beef Stew, you’ll want to keep the cozy flavors of fall going with a few more comforting dishes. Here are some reader favorites that pair beautifully with this recipe—or make perfect stand-alone meals and treats:

Pair your stew with these sweet and savory Maple and Brown Sugar Glazed Carrots for a side dish that doubles down on autumn vibes.
End your meal on a sweet note with the ultimate fall dessert: Crock Pot Apple Dump Cake—warm, gooey, and begging for a scoop of vanilla ice cream.
For another hearty, comfort-packed dinner, try this family-friendly Crockpot Shepherd’s Pie, loaded with rich beef, veggies, and creamy mashed potatoes.
When you’re craving something just as indulgent but with a twist, don’t miss my cozy Crockpot Pumpkin Chili—a seasonal spin on a classic that’ll warm you right through.