Autumn Stew for the Season

 In The Village of Bedford Walk

There is just something about autumn that makes people happy. It may be the cooler temperatures, or the baseball play offs. For others it may be because it is time to take the favorite sweater out of the closet. Nothing is as inviting as walking in your home to the smell of a dinner simmering. Beef stew is always a fan favorite and this recipe below is courtesy of Midwest Living, combines bacon, beef, squash and carrots to make a hearty meal that everyone is sure to love.  According to Storify beef stew has a long history with written records of stew being referred to in the Old Testament of the Bible when Jacob and Esau trade their father’s dowry for dish of stewed meat.  Hopefully you will not have to go to those extremes for your stew, but if you do, it just might be worth it.

Autumn Beef Stew


  • 1/4cup all-purpose flour
  • 1 1/2teaspoons kosher salt
  • teaspoon cracked black pepper
  • pounds boneless beef chuck, trimmed of excess fat and cut into 1 1/2-inch chunks
  • strips bacon, cut crosswise into 1/4-inch strips
  • Canola oil
  • medium onions, cut into 1/2-inch wedges
  • cloves garlic, peeled and smashed
  • tablespoons tomato paste
  • cups reuduced-sodium chicken broth
  • cups less-sodium beef broth
  • 1 1/2cups dry red wine
  • bay leaves
  • tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • teaspoon smoked paprika
  • pound potatoes, cut into 2-inch chunks
  • pound butternut squash; peeled, seeded and cut into 1 1/2-inch chunks
  • carrots, cut into 1-inch chunks
  • stalks celery, sliced into 1/2-inch thick
  • 1/4cup chopped fresh Italian parsley


  1. In a large plastic bag, combine flour, salt and pepper. Add beef; shake to coat evenly. In a Dutch oven or large heavy pot, cook and stir bacon over medium-high heat until crisp. Transfer to paper towels with a slotted spoon. Add enough oil to bacon drippings to equal 2 tablespoons. Add half the beef to pot, shaking off any excess flour. Cook, stirring occasionally, until browned. Remove beef with a slotted spoon. Repeat with remaining beef.
  2. If pot is dry, add 1 tablespoon of oil. Add onions; cook and stir for about 4 minutes or until starting to brown. Stir in garlic; cook for 1 minute. Stir in tomato paste. Return beef, bacon and any remaining flour to pot. Stir to combine. Add chicken and beef broth, wine, bay leaves, thyme and paprika. Bring to a boil; reduce heat. Simmer, covered, for 1 1/2 hours or until meat is tender, stirring occasionally.
  3. Add potatoes, squash, carrots and celery. Return to boiling; reduce heat. Simmer, covered, for 15 minutes. Remove lid and simmer about 15 minutes more or until vegetables are tender and liquid is desired consistency. Remove bay leaves. Stir in parsley.
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