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.

Autumn Harvest Beef Stew: 5 Irresistible Comforts

Description

This Autumn Harvest Beef Stew is a cozy, hearty fall recipe made with tender beef, apple butter, butternut squash, and potatoes simmered in a rich, savory-sweet broth. Perfect for chilly evenings and make-ahead meals.

Ingredients

Scale

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 (or pumpkin/winter squash), cut into 1” cubes
2 cups waxy potatoes (red or Yukon gold), cut into 1” cubes
Salt and ground black pepper

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Instructions

Preheat oven to 325°F.
Toss beef cubes with flour and salt. In a skillet, heat 1 tablespoon oil and brown beef in batches. Transfer browned beef to a Dutch oven.
Add remaining oil to skillet. Sauté onion, carrots, and celery with a pinch of salt for 5–6 minutes. Stir in garlic, smoked paprika, thyme, and tomato paste; cook 2 minutes.
Deglaze pan with 2 cups beef stock, scraping up brown bits. Transfer to Dutch oven.
Stir in apple butter and apple cider vinegar. Cover and bake for 1 ½ hours.
Remove from oven; stir in squash, potatoes, and remaining stock. Cover and bake 1 more hour.
Remove lid and bake an additional 30 minutes, until stew thickens.
Let cool slightly, season with salt and pepper, and serve warm.

Notes

Substitute applesauce + brown sugar if you don’t have apple butter.|
Stew thickens more as it cools—adjust with extra stock if needed.
Even better the next day, making it a perfect make-ahead meal.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Dinner
Method: Oven-braised / slow cooker
Cuisine: American

Nutrition

Serving Size: 1 ½ cups
Calories: 410 kcal
Sugar: 9 g
Sodium: 820 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 5 g
Protein: 29 g
Cholesterol: 95 mg