[Seasonal Recipes: Autumn Edition]
Instructions
- Heat the olive oil in a large soup pot over medium-high heat.
- Add the cubed beef stew meat and brown on all sides, about 5-7 minutes. Remove the meat from the pot and set it aside.
- In the same pot, add the chopped onion and garlic. Cook for 2-3 minutes until they become fragrant and translucent.
- Return the browned beef to the pot, and add the carrots, parsnips, potatoes, butternut squash, and green beans. Stir to combine.
- Pour in the beef or vegetable broth and diced tomatoes (including their juice). Add the bay leaves and dried thyme. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the beef and vegetables are tender and the flavors meld together.
- Remove the bay leaves before serving.
- Taste the stew and adjust the seasoning, if necessary.
- Ladle the autumn stew into bowls, garnish with chopped fresh parsley if desired, and serve hot.
