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This autumn harvest stew recipe is the perfect way to use all of the vegetables that you harvest from your garden (or from a local farmer’s market) during the autumn season.
This hearty and warming stew is perfect for the chilly fall nights when the weather starts to turn colder and the days are getting shorter, especially if eaten while sitting by a fireplace wrapped up in a warm quilt with a good book to read!
It’s also a very easily customizable recipe that’s more like a general guideline that can be adapted depending on what kinds and how much produce you have available. That’s one of the best things about making a soup or stew because, unlike recipes for baked goods that have to be measured exactly, you can just throw ingredients in the pot and know that it will turn out ok!
I didn’t include exact amounts for this recipe because you can use whatever you have available and you can make a larger or smaller amount depending on how much stew you want. (And also because I’m really bad at remembering to keep track of how much I use of a particular ingredient, especially when it comes to seasonings. I let my taste buds tell me when the seasoning is right rather than my measuring spoons.)
Autumn Harvest Stew Recipe
(As with all recipes, organic vegetables and meat from humanely raised, pastured animals are the best choices, if possible.)
- Grass-fed beef (about 2 pounds) (I used ground beef, but use whatever you prefer)
- Carrots (about 6-7)
- Parsnips (about 3-4)
- Turnips (about 2-3)
- Onions (about 2)
- Red-skinned Potatoes (about 3)
- Shelled beans (about 2 cups) *
- Enough beef or vegetable broth to cover all of the vegetables.
* I used heirloom Cherokee Trail of Tears and Scarlet Runner beans, but any shelled beans will work fine. I had already previously shelled my beans and dried them. Then, the night before I made the stew, I soaked them in water like I do when making traditional Boston baked beans.
- The night before you plan to make the soup, soak beans in water.
- After beans have soaked, rinse them and add them to your slow cooker or soup pot.
- Brown beef in a skillet with butter.
- Chop vegetables and add to pot.
- Add seasonings, to taste.
- Let soup simmer, either in slow cooker on in a pot on the stove top, until the vegetables are tender and the meat is cooked through.
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The information in this post is not to be taken as medical advice and is not intended to diagnose or treat any disease.