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Hearty Beef Stew with All the Flavours of the Fall Harvest

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How excited am I about our new dutch oven? When I think of a beautiful, heavy cast iron pot, I think of slow cooking and developing deep, rich layered flavours. This hearty beef stew is the perfect first recipe for my new dutch oven…don’t you think?

pot of beef stew with potatoes, brussel sprouts, carrots and parsnips with title

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During our most recent trip to the farmers’ market, we filled our baskets with the flavours of fall – potatoes, brussel sprouts, turnips and parsnips. I knew with this high-performance pot, we could make a big batch of flavourful fall beef stew.

Flavours of Fall Hearty Beef Stew

1 kg stewing beef
900 ml beef stock
1/4 cup all-purpose flour
3 tbsp olive oil
3 shallots, chopped
2 cloves garlic, minced
3 carrots, peeled and chopped
3 parsnips, peeled and chopped
2 small turnips, peeled and chopped
3 cups brussel sprouts, chopped
3 cups chopped potatoes
1 bunch thyme
1 bay leaf
2 tbsp cornstarch
salt and pepper to taste

Heat olive oil in a pot, over medium-high heat. The oil must be hot enough to sear the beef.

Use a paper towel to dry the cubes of beef. Toss beef in flour, seasoned with salt and pepper.

Once the oil is hot, place the beef in the pot and brown in a single layer. This step will take some time, but it is important to sear all sides of the beef.

pile of vegetables for beef stew - potatoes, turnip, parsnip, carrots, brussel spouts and onion

When beef is browned on each side, remove from pot and place in heat-proof dish. Place the next batch of raw beef in a pot. Should require 3 batches of browning. Lower the heat to medium and add onion and garlic. Saute until the onion starts to soften.

Add the hardest vegetables to the pot first – carrots and parsnips. If the pot is becoming too dry, add a splash of beef stock. Let cook for 5-10 minutes, until carrots and parsnips begin to soften.

Add the remaining vegetables – potatoes, brussel sprouts, and turnips and return the beef to the pot. Bundle the thyme with kitchen string and add to the pot, along with the bay leaf.


Pour all but 1/2 cup of stock in. Bring to a boil and then drop to a simmer. Place cover on, leaving a gap for steam to escape and simmer for 1 to 1-1/2 hours, until all vegetables are tender. Once vegetables are tender, remove the thyme and remove the lid.

cooked stewing beef, potatoes, carrots, brussel sprouts and bay leaf in pot


Create a slurry by dissolving corn starch in the remaining stock. Pour into the stew. The slurry will help to thicken the stewing liquid.

large dutch oven pot filled with hearty beef stew


Let stew simmer, uncovered, for an additional 10 minutes.

Serve stew with chunky bread…perfect for dipping.

white bowl filled with delicious hearty beef stew

So, what would you make in a dutch oven? I’ve also made an awesome dutch oven herb bread…seriously, bread in a pot!

fall beef stew
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Flavours of Fall Beef Stew

Enjoy all the flavours of the fall harvest in this hearty beef stew
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: dinner
Cuisine: American, canadian
Keyword: beef stew, stew
Servings: 4 people
Calories: 340kcal
Author: Jen

Ingredients

  • 1 kg stewing beef
  • 900 ml beef stock
  • 1/4 cup all purpose flour
  • 3 tbsp olive oil
  • 3 shallots chopped
  • 2 cloves garlic minced
  • 3 carrots peeled and chopped
  • 3 parsnips peeled and chopped
  • 2 small turnips peeled and chopped
  • 3 cups brussel sprouts chopped
  • 3 cups chopped potatoes
  • 1 bunch thyme
  • 1 bay leaf
  • 2 tbsp corn starch
  • salt and pepper to taste

Instructions

  •  Heat olive oil in pot, over medium high heat. The oil must be hot enough to sear the beef. Use a paper towel to dry the cubes of beef. Toss beef in flour, seasoned with salt and pepper. Once oil is hot, place beef in pot and brown in a single layer. This step will take some time, but it is important to sear all sides of the beef. When beef is browned on each side, remove from pot and place in heat proof dish. Place next batch of raw beef in pot. Should require 3 batches of browning.
  • Lower heat to medium and add onion and garlic. Saute until onion starts to soften.
  • Add hardest vegetables to the pot first – carrots and parsnips. If the pot is becoming too dry, add a splash of beef stock. 7. Let cook for 5-10 minutes, until carrots and parsnips begin to soften.
  • Add the remaining vegetables – potatoes, brussel sprouts, turnips and return beef to the pot. 
  • Bundle thyme with kitchen string and add to the pot, along with bay leaf.
  • Pour all but 1/2 cup of stock in. Bring to a boil and then drop to a simmer. Place cover on, leaving a gap for steam to escape and simmer for 1 to 1-1/2 hours, until all vegetables are tender. Once vegetables are tender, remove thyme and remove the lid.
  • Create a slurry by dissolving corn starch in the remaining stock. Pour into the stew. The slurry will help to thicken the stewing liquid.
  • Let stew simmer, uncovered, for an additional 10 minutes.
  • Serve stew with chunky bread…perfect for dipping.

Notes

Nutrition Info is to be used as a rough guide. Nutrition Info is based on the products I am using and you may not be using the same products/brands. Thus, the Nutrition Info may vary.
 

Nutrition

Serving: 451g | Calories: 340kcal | Carbohydrates: 29.32g | Protein: 34g | Fat: 10.62g | Saturated Fat: 3.02g | Polyunsaturated Fat: 1.077g | Monounsaturated Fat: 6.5g | Trans Fat: 0.269g | Cholesterol: 83mg | Sodium: 513mg | Potassium: 1345mg | Fiber: 5.4g | Sugar: 5.56g | Vitamin A: 4018IU | Vitamin C: 49.9mg | Calcium: 78mg | Iron: 4.69mg
Serving: 451g | Calories: 340kcal | Carbohydrates: 29.32g | Protein: 34g | Fat: 10.62g | Saturated Fat: 3.02g | Polyunsaturated Fat: 1.077g | Monounsaturated Fat: 6.5g | Trans Fat: 0.269g | Cholesterol: 83mg | Sodium: 513mg | Potassium: 1345mg | Fiber: 5.4g | Sugar: 5.56g | Vitamin A: 4018IU | Vitamin C: 49.9mg | Calcium: 78mg | Iron: 4.69mg

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Comments

  3. Bailey Dexter says

    What an amazing pot, so many possibilities! I would first use the lid to sear my roast beef on all sides, top and bottom, then grill my veggies, just enough to flavor. Then it’s time to toss all in the pot with a bit of red wine and beef stock, pop in the oven and let it slow roast until done to perfection. With the even heating this pot offers perfection is the only way to describe!

  5. Debbie S. says

    What a lovely casserole dish. I would love to make Sweet and Sour Chicken in this and a Hasty Pudding also.

  7. Lisa Robertson says

    How awesome is this giveaway! Thank you for chance 😉 I would love to make Beef Bourguignon

  8. kristen visser says

    omg i have nothing like this !! plain and simple I would love to make BEEF STEW!!!! I have been craving it lately and with the cooler temps heading our way ahhhh it will be needed

  9. Lori Jackson says

    After reading your review, looks at the pictures as I wipe the drool, I would have to try the Beff Stew also! But I would also be making Chili and my stuffed peppers in there too!

  16. Alexa Nernberg says

    I would like to make Chicken Stew and Dumplings. Thanks for sponsoring this awesome giveaway and for the opportunity to participate.

  19. Maria says

    This is such a beautiful dish, would love to make my hash brown casserole , Cabbage rolls, and rice/chicken casserole

  24. Shannon says

    I recently(Tuesday) made a herb and crimini mushroom crusted prime rib roast, this would of come in so handy!