Autumn Beef Stew is one of the best ways to welcome the Fall evenings. It is hearty, healthy and filling and it can easily be made the day before and eaten throughout the week. It’s great when reheated. You can easily make this in a crockpot or simply on the stovetop – depending on how much time you have on your hands.
Ingredients for Autumn Beef Stew Recipe
- 3 pounds beef bottom round cut into 1-inch chunks
- 2 medium onions diced
- 1 cup frozen or fresh peas
- 10 baby carrots
- 2 large potatoes cut into 1-inch pieces
- ½ cup pancetta, or chopped bacon fat
- 2 stalks of celery chopped
- 3 red tomatoes
- 5 cups beef broth
- ½ cup chopped parsley
- ¼ cup extra virgin olive oil
- 1 ½ cup Chianti Classico red wine
- Black pepper
- Salt
Preparation for Autumn Beef Stew Recipe
If you are making this in a crockpot, you will want to do a bit of flavor layering outside on the stovetop first. In a saucepan over medium heat, add half of your extra virgin olive oil and half of your pancetta or bacon fat. Add your chopped celery and chopped onions. Sauté until golden brown. Add your chopped tomatoes. Set aside.
In another saucepan, add the rest of your extra virgin olive oil, pancetta or bacon fat, peas and beef chunks. Sauté for about 5 minutes, until the beef is golden brown. Add a cup of beef broth. Let simmer for another 5 minutes.
In your crockpot, add your beef mixture, onion mixture, chopped potatoes, parsley, baby carrots and wine. Cook on medium-low setting for about 7 hours. Add salt and pepper afterwards, depending on how much salt was in your beef broth.
Wine Pairing for Your Autumn Beef Stew Recipe
A full-bodied, warm wine such as a Chianti Classico is a great pairing and will bring out the hints of the wine you have cooked with. Enjoy!
