Recipe | "Autumn Beef Stew" by Sue Ready

Autumn Beef Stew a versatile dish that can be cooked in the slow cooker or a soup pot. The stew is flavorful, hearty cooked with chunks of your favorite seasonal veggies and tender pieces of beef. Other veggie options to consider include: sweet potatoes, butternut squash and parsnips. Autumn Beef Stew tastes even better on the second day. Adding espresso powder is optional; but does deepen the flavor. Pair the meal with your favorite warm cornmeal muffins drizzled with honey.

Recipe serves 4-6 and was adapted from


  • 2 TB. olive oil 
  • 1 LB. stew meat 
  • Salt and pepper to taste 
  • 1/2 cup flour, divided 
  • 2 cups each diced potatoes (red or gold) , carrots, celery 
  • 1 cup each diced onions, mushrooms 
  • 3 garlic cloves, minced 
  • 2 TB. tomato paste 
  • 1 TB. Worcestershire sauce 
  • 4 cups beef broth 
  • 2 cups chicken broth 
  • 1 can (14.5) diced tomatoes with basil, garlic and oregano 
  • 1/2 tsp. each dried thyme, parsley. rosemary, smoked paprika 
  • 1 tsp. brown sugar 
  • Optional 1 tsp. espresso powder 
  • 2 bay leaves 
  • 1/4 cup dry red wine

  • Place 1/4 cup flour in a ziploc bag. Add beef cubes and evenly coat pieces. 
  • In a fry pan if using slow cooker or large soup pot heat olive oil and sear meat until evenly browned, salt and pepper to taste Do not overcook about 2-3 minutes per side. 
  • Place beef, potatoes, carrots, celery, onions, garlic, tomato paste, Worcestershire, both broths, diced tomatoes, spices, sugar, espresso powder and bay leaves in slow cooker or soup pot. 
  • Mix well. Cook on low covered if using a soup pot or if using slow cooker high 3-4 hours, low 6 hours. 
  • Last hour of cooking time mix 1/4 cup flour with red wine. Add mixture to pot and continue cooking.

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