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Autumn Beef Stew

Autumn beef stew with tender chuck, butternut squash, parsnips, carrots, and dried cranberries in a maple-touched gravy. Method browns the beef in batches for deep flavor, then simmers until the vegetables are tender and the stew thickens.
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Prep Time 25 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Soups, Stews & Chili
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

beef chuck
  • 2.5 lb beef chuck, cubed
seasonings
  • 1.5 tsp salt
  • 0.5 tsp black pepper
flour and oil
  • 3 tbsp all-purpose flour
  • 2 tbsp olive oil
aromatics
  • 1 onion, diced
  • 3 clove garlic, minced
  • 2 tbsp tomato paste
stew base
  • 1 cup apple cider
  • 3 cup beef broth
  • 1 tbsp maple syrup
  • 1 tbsp fresh sage, chopped
  • 1 tsp fresh thyme leaves
vegetables
  • 2 cup butternut squash, cubed
  • 2 parsnips, sliced
  • 2 carrots, sliced
  • 0.33 cup dried cranberries

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Season the beef with salt and black pepper, then toss it with the all-purpose flour until lightly coated. Set a Dutch oven over medium-high heat and brown the beef in batches in the olive oil, transferring browned pieces to a plate as you go.
  2. Continue browning until all beef is seared, then return it (and any juices) to the Dutch oven.
Build the gravy and simmer
  1. Reduce heat to medium and cook the diced onion for 5 minutes, stirring, until softened. Add the minced garlic and tomato paste and cook 1 minute, stirring until fragrant.
  2. Pour in the apple cider and scrape the bottom of the Dutch oven to lift the browned bits. Add the beef broth, maple syrup, chopped sage, thyme leaves, and the browned beef.
  3. Bring the mixture to a simmer, then cover and simmer at a steady bubble for 1 3/4 hours, checking occasionally to maintain gentle simmering.
Cook vegetables and finish
  1. Uncover and add the cubed butternut squash, sliced parsnips, and sliced carrots. Simmer for 45 minutes, until the vegetables are tender.
  2. Stir in the dried cranberries and simmer for the last 10 minutes to plump them. Serve hot.

Notes

For best results, keep the simmer gentle during the 1 3/4 hour cooking so the beef stays tender and the gravy thickens without boiling hard. Refrigerate leftovers in a sealed container for up to 4 days; freeze up to 3 months (reheat until hot throughout). For a lighter option, use low-sodium beef broth and reduce the maple syrup to 2 tsp to keep the flavor balanced.