While Autumn officially started more than a week ago, the colors of Fall are just now starting to show themselves in our area. That means it is the time of year to break out all of our favorite soup and stew recipes and put them back into the dinner rotation. To kick off Fall Food Season, this post is a stew full of Fall vegetables!

I have always loved beef stew and always enjoyed making it once October hit. Way back when Eric & I first got married, beef stew for dinner meant opening a can of Dinty Moore and warming it up. Our palates have definitely matured and become more refined since those early days of our marriage, more than 35 years ago. For the next 4 months, we’ll be spending most Sunday afternoons with a football game on the TV and a pot of soup or stew on the stove. Or in this case, in the oven. This flavorful stew full of Fall veggies is well worth the time it takes to do all the chopping and the long cooking time. A variety of produce adds sweetness to the stew which is complemented by red wine, Dijon mustard, and Worcestershire sauce. The result is a wonderfully rich and savory stew for this season!

Beef & Fall Vegetables Stew (adapted from tasteofhome.com) Total Time Required: 2-1/2 hours, Prep Time: 15 minutes, Bake Time: 2-1/4 hours, Makes: 6 – 8 servings (about 2-1/2 quarts)

Ingredients:

• 3 tablespoons olive oil, divided
• 1-1/2 pounds boneless beef chuck steak, cut into 1-inch pieces
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 1/3 cup dry red wine
• 1 tablespoon Dijon mustard
• 28 ounces beef broth
• 1 tablespoon minced fresh thyme (or 1 teaspoon dried thyme)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt, plus more for seasoning the beef cubes
• 3/4 teaspoon pepper, plus more for seasoning the beef cubes
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 1-1/4 pounds sweet potatoes (about 2 medium), cut into 1-inch cubes
• 1 pound baby portobello mushrooms, halved
• 4 medium carrots, cut into 1/2-inch slices
• 2 medium parsnips, cut into 1/2-inch slices
• 1 medium turnip, cut into 3/4-inch cubes
• cooked rice, crusty bread, or naan for serving, if desired

Directions:

Preheat the oven to 325°F. In an ovenproof Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Pat the beef cubes dry with a paper towel. Lightly salt and pepper the cubes. Brown the beef in 2 or 3 batches, removing them to a large bowl with a slotted spoon as they finish cooking.

Add the remaining tablespoon of oil to the pot. Add the onions and cook, stirring every 2 – 3 minutes until the onions are tender.

Add the garlic and cook 1 minute longer.

Add the broth, wine, and Dijon to the Dutch oven, stirring to remove the browned bits from the pot.

Stir in the thyme, Worcestershire sauce, salt, and pepper.

Return the beef to the pot and bring the stew to a boil. Transfer the pot to the oven and bake, covered, for 1-1/4 hours.

In a small bowl, mix together the cornstarch and cold water until the mixture is smooth. Gradually stir it into the stew.

Add the sweet potatoes, mushrooms, carrots, parsnips, and turnip to the pot. Bake, covered, for 45-60 minutes longer or until the beef and vegetables are tender.

Serve with cooked rice, crusty bread, or naan if desired.

Many of the wonderful flavors of Fall are in this stew!  ~Linda

Beef & Fall Vegetables Stew (adapted from tasteofhome.com) Total Time Required: 2-1/2 hours, Prep Time: 15 minutes, Bake Time: 2-1/4 hours, Makes: 6 – 8 servings (about 2-1/2 quarts)

Ingredients:

• 3 tablespoons olive oil, divided
• 1-1/2 pounds boneless beef chuck steak, cut into 1-inch pieces
• 2 medium onions, chopped
• 2 garlic cloves, minced
• 1/3 cup dry red wine
• 1 tablespoon Dijon mustard
• 28 ounces beef broth
• 1 tablespoon minced fresh thyme (or 1 teaspoon dried thyme)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt, plus more for seasoning the beef cubes
• 3/4 teaspoon pepper, plus more for seasoning the beef cubes
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 1-1/4 pounds sweet potatoes (about 2 medium), cut into 1-inch cubes
• 1 pound baby portobello mushrooms, halved
• 4 medium carrots, cut into 1/2-inch slices
• 2 medium parsnips, cut into 1/2-inch slices
• 1 medium turnip, cut into 3/4-inch cubes
• cooked rice, crusty bread, or naan for serving, if desired

Directions:

Preheat the oven to 325°F. In an ovenproof Dutch oven, heat 2 tablespoons of the oil over medium-high heat. Pat the beef cubes dry with a paper towel. Lightly salt and pepper the cubes. Brown the beef in 2 or 3 batches, removing them to a large bowl with a slotted spoon as they finish cooking.

Add the remaining tablespoon of oil to the pot. Add the onions and cook, stirring every 2 – 3 minutes until the onions are tender. Add the garlic and cook 1 minute longer. Add the broth, wine, and Dijon to the Dutch oven, stirring to remove the browned bits from the pot. Stir in the thyme, Worcestershire sauce, salt, and pepper. Return the beef to the pot and bring the stew to a boil. Transfer the pot to the oven and bake, covered, for 1-1/4 hours.

In a small bowl, mix together the cornstarch and cold water until the mixture is smooth. Gradually stir it into the stew. Add the sweet potatoes, mushrooms, carrots, parsnips, and turnip to the pot. Bake, covered, for 45-60 minutes longer or until the beef and vegetables are tender. Serve with cooked rice, crusty bread, or naan if desired.