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Autumn Beef Stew

Autumn beef stew with tender beef chuck and butternut squash, simmered in a maple-touched gravy. Flavored with sage and thyme, then finished with cranberries for a sweet-tart depth.
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Prep Time 25 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck, cubed
  • 2.5 lb beef chuck, cubed
  • 1.5 tsp salt
  • 0.5 tsp black pepper
Flour for coating
  • 3 tbsp all-purpose flour
Browning and aromatics
  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 clove garlic, minced
  • 2 tbsp tomato paste
Maple gravy base
  • 1 cup apple cider
  • 3 cup beef broth
  • 1 tbsp maple syrup
Herbs
  • 1 tbsp fresh sage, chopped
  • 1 tsp fresh thyme leaves
Vegetables
  • 2 cup butternut squash, cubed
  • 2 parsnips, sliced
  • 2 carrots, sliced
Finish
  • 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 to coat. The pieces should look evenly dusted before browning.
  2. Heat the olive oil in a Dutch oven and brown the beef in batches. Cook until deep golden on the outside, then transfer to a plate as each batch finishes.
Build the maple-touched gravy
  1. Cook the onion for 5 minutes in the Dutch oven, stirring as it softens. Keep the heat at a steady simmering pace so the fond starts to loosen.
  2. Add the garlic and tomato paste and cook for 1 minute. Stir constantly so the tomato paste darkens slightly without burning.
  3. Pour in the apple cider and scrape the bottom of the Dutch oven to release browned bits. Let the mixture bubble briefly to reduce slightly before adding the liquids.
  4. Add the beef broth, maple syrup, sage, thyme, and the browned beef, then stir to combine. Ensure the beef is mostly submerged in the liquid.
  5. Cover and simmer for 1 3/4 hours. Keep it at a gentle simmer so the meat stays tender and the sauce thickens.
Simmer with fall vegetables and finish
  1. Add the butternut squash, parsnips, and carrots to the stew, stirring to distribute. Bring back to a simmer right after adding the vegetables.
  2. Simmer for 45 minutes until the vegetables are tender. Look for squash to yield easily with a fork.
  3. Stir in the dried cranberries and simmer for the last 10 minutes, then serve. The cranberries should plump while still holding a slight chew.

Notes

Pro tip: Don’t crowd the Dutch oven when browning the beef—work in batches so you get real browning, not steaming, which makes the gravy taste richer. Refrigerate leftovers up to 3 days in a covered container; reheat gently on the stovetop until hot. Freezing is yes: cool completely, freeze up to 3 months, and thaw in the fridge before reheating. For a lighter option, use low-sodium beef broth and replace half the olive oil with a quick spritz of olive oil spray for similar flavor with less fat.