With the official arrival of fall comes the desire to cozy up with a comforting meal. And what dish is more comforting than a hearty stew made from local ingredients?

This recipe features stew beef from Lucas Family Farms in Orwell, VT. Lucas Family Farms is a family-owned and operated farm that produces and distributes grass-fed and finished beef. They practice a form of rotational grazing that aims to improve soil health and carbon sequestration. In addition to the stew meat in this recipe, you can find other cuts from Lucas Family Farms, including Beef Bone-In Short Ribs and Beef Tri Tip Roast at our Woodstock location.

These meats make the perfect fall meal when cooked low and slow and served with local root veggies.

And now for the recipe you’ve been waiting for…

Fall Beef Stew Recipe

Serves: 8

Time: 2-3 hours

WHAT YOU’LL NEED

• 2 lbs. Lucas Family Farms stew beef, cubed
• 3 Tbsp. all-purpose flour
• ½ tsp. salt
• ½ tsp. fresh ground pepper
• 3 Tbsp. olive oil, plus more for onions
• 1 onion, chopped
• 2 cloves garlic, thinly sliced
• 3 Tbsp. tomato paste (or substitute for more red wine)
• 2 cups red wine, such as Merlot or Cabernet Sauvignon
• 6 c. beef broth
• 1 bay leaf
• 1 sprig fresh rosemary
• 5 sprigs fresh thyme
• 1 lb. waxy potatoes such as red potatoes or Yukon Golds, quartered
• 4 carrots, cut into 1-inch pieces
• 4 ribs celery, cut into 1-inch pieces (or substitute for parsnips)
• 2 Tbsp. cornstarch, for slurry
• 2 Tbsp. water, for slurry

INSTRUCTIONS

1. Tie sprigs of rosemary and thyme together with butcher’s twine. Set aside for later.
2. Combine flour, salt, and pepper in large bowl.
3. Toss beef in flour mixture.
4. In large pot or Dutch oven, heat oil over medium-high heat.
5. Shake excess flour off beef then brown meat in pot. You may need to do this step in several small batches. Transfer beef from pot to a bowl. Set aside.
6. Add onions to pot, use more oil if necessary. Allow onions to soften in pan for 2 minutes. Add garlic and sweat mixture for 1 minute more.
7. Reduce heat to medium-low. Mix in tomato paste and cook for 2 minutes.
8. Carefully stir in wine and deglaze.
9. After wine has reduced by half, add beef stock, bay leaf, and bundle of rosemary and thyme. Cover pot and allow beef to simmer for 1-1 ½ hours until tender.
10. Add potatoes, carrots, and celery to pot. Continue to simmer until vegetables are cooked through, about 45 minutes-1 hour.
11. Remove bay leaf and rosemary and thyme bundle. Increase temperature and bring beef stew up to a high simmer.
12. Mix cornstarch and water to create a slurry. Slowly add slurry to stew until your desired consistency is reached. Depending on how thick you prefer your stew, you may need more cornstarch or less.
13. Season with salt and pepper to taste.
14. Serve with your favorite local bread and enjoy!

Adapted from recipe by Holly Nilsson at spendwithpennies.com