This hearty beef stew recipe with seasonal vegetables is a satisfying dish for a chilly fall or winter evening!
Celebrate the fall season with this hearty and flavorful recipe that will warm your tummy on a crisp fall evening! Tasty chunks of grass-fed beef are warmed and flavored with cinnamon, thyme, onions, and garlic, while butternut squash brings a subtle sweetness to the dish. The addition of a light vinaigrette laced with green onions and peppery mint just before serving infuses this dish with a bright freshness you don’t often find in a rich stew.
Since this is made in a slow-cooker, you can set it to cook while you go about your day, and before you know it you’ll have a hot and delicious meal waiting for you!
Pair this with a salad of fresh greens or seasonal vegetables and a bold and full-bodied red wine for the perfect autumn evening meal.
Braised Beef With Autumn Vegetables
- 3 lb. grass-fed beef bottom round, trimmed of most fat and cut into 1 1/4-inch chunks
- Kosher salt, to taste, plus 1/4 tsp.
- Freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 yellow onion, finely chopped
- 2 fresh thyme sprigs
- 3 bay leaves
- 4 garlic cloves, finely chopped
- 1 cinnamon stick
- 1/3 cup dry red wine
- 2 Tbs. plus 1 tsp. red wine vinegar
- 2 large carrots, peeled and cut into chunks
- 1 can (15 oz.) diced tomatoes, drained
- 1/3 cup beef or chicken stock
- 1 lb. pumpkin or butternut squash, peeled, seeded and cut into 3/4-inch chunks
- 2 green onions, thinly sliced
- 1 Tbs. chopped fresh mint