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One Pot Autumn Beef Stew Recipe

Name: One Pot Autumn Beef Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 lbs boneless beef chuck, cut into 1-inch cubes; 2 tbsp olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 3 medium carrots, sliced; 2 medium potatoes, diced; 1 cup mushrooms, sliced; 2 tbsp tomato paste; 4 cups beef broth; 1 tsp dried thyme; 1 tsp dried rosemary; Salt to taste; Pepper to taste

There’s something about the smell of simmering beef, root vegetables, and warm spices that instantly takes you back to crisp afternoons and kitchens full of laughter. This One Pot Autumn Beef Stew is the kind of bowl that feels like a hug — slow-cooked, richly flavored, and effortlessly comforting. If you enjoy simple, hands-off mains that still taste like you spent hours on them, this stew pairs wonderfully with other cozy dishes like the creamy one-pot beef pasta with garlic butter for a full-seasonal spread.

Why make this recipe
If you’re tired of overcomplicated dinners that demand a dozen pots and appliances, this recipe is perfect because it gives you deep, layered flavors with minimal fuss. Searing the beef and cooking everything in one heavy pot concentrates flavors, and the long simmer turns tough chuck into fork-tender goodness. It’s economical (useable on budget-friendly cuts), flexible (easy to adapt with pantry staples), and uniquely satisfying when autumn weather calls for something hearty and warm.

Step-by-Step Guide to Making One Pot Autumn Beef Stew Recipe

Ingredients

2 lbs boneless beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 medium carrots, sliced
2 medium potatoes, diced
1 cup mushrooms, sliced
2 tbsp tomato paste
4 cups beef broth
1 tsp dried thyme
1 tsp dried rosemary
Salt to taste
Pepper to taste

Directions

Prepare Ingredients
Pat the beef cubes dry with paper towels; then season generously with salt and pepper. Chop the onion, mince the garlic, slice the carrots, dice the potatoes, and slice the mushrooms so everything is ready to go before the pan heats.
Sear Beef
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is shimmering, add the beef in a single layer — work in batches if needed to avoid overcrowding. Sear for 3–4 minutes per side until each piece is deeply browned. Browning is key: those caramelized bits create rich flavor. Remove seared beef to a plate and set aside.
Sauté Aromatics
Add the chopped onion to the same pot and cook over medium heat for 5–7 minutes until softened and lightly golden, scraping up any browned bits with a wooden spoon. Stir in the minced garlic and tomato paste, and cook for another 1–2 minutes until fragrant and the paste has darkened slightly — this concentrates its sweetness and depth.
Combine and Simmer
Return the seared beef and any accumulated juices to the pot. Pour in the beef broth to deglaze, scraping the bottom to lift those flavorful bits. Add the sliced carrots, diced potatoes, dried thyme, and dried rosemary. Stir gently to combine, bringing all ingredients together.
Cook Stew
Increase the heat to medium-high and bring the stew to a gentle boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 1.5 to 2 hours, or until the beef is incredibly tender and pulls apart easily with a fork. Stir occasionally to ensure even cooking and prevent sticking.
Add Mushrooms & Finish
In the last 15–20 minutes of cooking, stir in the sliced mushrooms. Continue to simmer until the mushrooms are tender. Remove the pot from heat, taste the stew, and adjust seasoning with more salt and pepper as needed.
Serve
Let the stew rest, covered, for at least 10–15 minutes before serving to let flavors settle and the broth thicken slightly. Ladle generous portions into bowls and enjoy. Optional: garnish with chopped fresh parsley and serve with warm, crusty bread.

Cooking notes for the directions above

Browning the beef well is non-negotiable if you want a deeply savory stew. The fond (brown bits) on the pot is flavor gold — scrape it up when you add the broth.
If you prefer a thicker gravy, mash a few potatoes into the broth toward the end of cooking or stir in a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water and simmer for 2–3 minutes to thicken.
If time is tight, this recipe adapts to a pressure cooker — reduce the simmer time to about 40–45 minutes under high pressure, followed by a natural release for best tenderness.

Best Way to Store One Pot Autumn Beef Stew Recipe

Refrigerate: Store in an airtight container in the refrigerator for 3–4 days at or below 40°F (4°C).
Freeze: For longer storage, freeze in heavy-duty freezer bags or airtight containers for up to 3 months at 0°F (-18°C). Remove excess air and label with the date.
Reheating: Thaw overnight in the refrigerator if frozen. Reheat gently on the stovetop over low-medium heat until steaming (internal temperature 165°F / 74°C), or microwave in 1–2 minute bursts, stirring in between. If refrigerated, reheat until hot throughout.
Cooling: Let the stew cool slightly (no more than 1 hour at room temperature) before refrigerating to keep it safe and preserve texture.

Serving Suggestions for One Pot Autumn Beef Stew Recipe

Classic pairing: A thick slice of crusty sourdough or a soft buttermilk biscuit is perfect for sopping up the rich broth.
For a lighter finish: Serve over a bed of buttered egg noodles or mashed potatoes for a hearty meal that’s family-fill.
Salad side: Balance the richness with a simple dressed green salad (arugula, lemon, olive oil, and shaved parmesan).
Wine pairing: A medium-bodied red like Merlot or a rustic red blend complements the beef without overpowering the herbs.

Tips to make One Pot Autumn Beef Stew Recipe
Q: How do I keep the beef tender?
A: Cook it low and slow. Simmering at a gentle low heat (not a rolling boil) for 1.5–2 hours is the reliable way to break down connective tissue in chuck and achieve fork-tender beef.

Q: How can I prevent the stew from being watery?
A: Reduce the heat and simmer uncovered for the last 10–15 minutes to concentrate the broth, or mash a potato or two into the stew to naturally thicken it.

Q: Can I make this stew ahead of time?
A: Absolutely — it improves after a day in the fridge as the flavors meld. Reheat gently before serving.

Variations

Vegetarian swap (paragraph): For a meat-free version, replace beef with a hearty mix of seared tempeh and extra mushrooms, add a splash of soy sauce for umami, and increase the vegetable variety — parsnips, turnips, and butternut squash work beautifully to create a satisfying autumn stew without the meat.
Wine & herb substitution (bullet):
- Add 1/2 cup red wine with the broth for deeper complexity.
- Swap dried rosemary and thyme for 1 tbsp fresh herbs added near the end for a brighter finish.

Frequently Asked Questions (FAQs)
Q: Can I use a different cut of beef?
A: Yes. Beef chuck is ideal because of its marbling and connective tissue, but you can also use brisket or short ribs; just adjust cooking time as needed. Leaner cuts like sirloin won’t have the same rich mouthfeel after long cooking.

Q: Is there a gluten-free version?
A: The basic recipe is naturally gluten-free. If you thicken with flour or serve with bread, choose gluten-free alternatives or use a cornstarch slurry instead.

Q: How do I adjust seasoning for more depth?
A: Add a splash of Worcestershire sauce or a teaspoon of soy sauce to boost umami, and consider a bay leaf during simmering (remove before serving). Taste and adjust salt only near the end so the flavors concentrate properly.

What’s the best way to reheat without drying out the beef?
- Reheat gently on low heat with a small splash of broth or water, covered, to steam and restore moisture.

Variation in textures (comparison-style)

Chunky & rustic: Keep the vegetables in larger pieces and serve with a torn loaf for dipping.
Smooth & refined: Cut veggies smaller and strain a portion of broth, blending briefly for a smoother, velvety base before returning the solids.

Additional cooking tips and tricks

Use a heavy-bottomed pot or Dutch oven for even heat distribution and to avoid hot spots that can scorch the base.
If you like layers of flavor, roast whole carrots and potatoes on a sheet pan until slightly caramelized before adding to the stew — this adds complexity without extra effort.
For a glossy finish, skim excess fat from the surface near the end of cooking, or whisk in 1 tablespoon of cold butter off the heat for a silky sheen.

Meal planning and serving ideas
This stew is perfect for batch cooking and freezing in individual portions for quick weeknight dinners. Prep a big pot on a Sunday, store portions in the fridge or freezer, and reheat with a side of steamed greens for a balanced meal. For an autumn dinner party, serve this stew family-style in the pot at the center of the table with plenty of crusty bread, bowls of pickles to cut through the richness, and a simple apple and walnut salad for brightness.

Kid-friendly adaptations

Make the veg a little smaller and mash some of the potatoes to create a texture young kids prefer.
Adjust herbs down slightly and avoid strong liquor-like flavors (no wine) for picky palates.

Troubleshooting

Stew is too thin: Simmer uncovered to reduce or whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and simmer 2–3 minutes.
Meat is tough: It needs more time. Keep simmering at low heat until the connective tissue breaks down; you can also finish in a low oven (275°F / 135°C) for another hour with the lid on.
Bland flavor: Check salt levels and add a splash of acid (a teaspoon of red wine vinegar or squeeze of lemon) to brighten flavors.

FAQ Recap (concise)
Q: Can I make this in a slow cooker?
A: Yes — sear the beef and sauté aromatics first, then transfer everything to a slow cooker and cook on low for 6–8 hours.

Q: How to thicken without cornstarch?
A: Mash some potatoes into the stew, or whisk a small amount of flour with butter to make a beurre manié and stir it in toward the end.

Q: How long can I freeze leftovers?
A: Up to 3 months in airtight containers or heavy-duty freezer bags.

Conclusion

This One Pot Autumn Beef Stew brings the warm, nostalgic flavors of the season into one satisfying dish that’s perfect for weeknights, make-ahead meals, or comforting company dinners. For a pressure-cooker variation that shortens active time while preserving autumnal flavor, see this helpful guide on Pressure Cooker Autumn Beef Stew – Posh Journal. If you’re interested in another harvest-inspired beef stew with slightly different vegetable notes and technique, check out the take on seasonal ingredients at Autumn Harvest Beef Stew – My Homemade Roots.