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When the leaves begin to change color and a crispness fills the air, there's nothing quite like a steaming bowl of beef stew to evoke the warmth of home and the comfort of tradition. The Rustic Harvest Beef Stew is the perfect embodiment of these autumn and winter months, providing not only nourishment but a sense of togetherness that comes from sharing a hearty meal with loved ones. This dish is a celebration of seasonal ingredients, transforming the best produce of the harvest season into a rich, satisfying stew that fills your kitchen with enticing aromas.

Slow Cooker Harvest Beef Stew

Warm up your fall and winter with a bowl of Rustic Harvest Beef Stew, a comforting dish that brings the flavors of the season right to your table. Made with tender beef chuck roast and a medley of seasonal vegetables like carrots, potatoes, and butternut squash, this hearty stew is packed with rich flavors and nutrients. Perfect for busy weeknights, this slow-cooked delight fills your home with inviting aromas, making it a wonderful meal to share with loved ones. Enjoy simple preparation and savor the satisfaction of a classic, nourishing stew.
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Ingredients
  

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

4 medium carrots, sliced into rounds

3 medium potatoes, diced (Yukon Gold or red)

1 large onion, 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 with salt and black pepper. Sear the beef in batches until browned on all sides, about 5-7 minutes. Transfer the seared beef to the slow cooker.

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

      Add Vegetables: In the slow cooker, add the sliced carrots, diced potatoes, mushrooms, butternut squash, and green beans on top of the beef and onions.

        Mix Liquids and Spices: In a medium bowl, combine the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, and additional salt and pepper. Stir well to combine.

          Combine in Slow Cooker: Pour the broth mixture over the beef and vegetables in the slow cooker. Give everything a gentle stir to ensure even distribution.

            Cook It Slowly: Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.

              Finishing Touch: Once cooked, taste and adjust the seasoning if necessary. Remove the bay leaf before serving.

                Serve and Garnish: Ladle the stew into bowls and garnish with fresh chopped parsley. Enjoy with crusty bread for dipping!

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