Hey Foodie,

When the air turns crisp and the trees start dressing up in amber and gold, there’s nothing more comforting than a pot of stew simmering away on the stove. This Autumn stew is everything we crave this time of year rich, rustic, and deeply nourishing, with layers of flavour that taste like the season itself.

It’s the kind of dish that fills your home with the scent of rosemary and slow-simmered goodness. The kind that makes you reach for your favorite sweater and pour a second glass of wine while the leaves swirl outside your window.

Why You’ll Love It:

This stew is a love letter to fall’s best produce: earthy carrots, sweet parsnips, buttery squash, and just a hint of apple for that touch of orchard magic. The broth is both hearty and bright a balance of red wine, cider, and savoury herbs that deepens with every simmering minute.

Whether you’re ladling it into bowls for Sunday supper or meal-prepping for a week of cozy lunches, it’s comfort in its purest form.

Ingredients (Serves 6–8)

The Base

• 2 tbsp olive oil or butter
• 1½ lbs (700 g) stewing beef or mushrooms (for a vegetarian twist)
• Salt & freshly cracked black pepper
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 parsnips, sliced
• 2 celery stalks, chopped
• 2 cups butternut squash, cubed
• 1 large potato, diced
• 1 small apple, peeled and chopped (trust us — it’s magic)
• 1 cup dry red wine (or extra broth if you prefer)
• 4 cups beef or vegetable broth
• 1 cup apple cider (non-alcoholic or unfiltered juice)
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 tsp rosemary
• 2 bay leaves
• 1 tbsp soy sauce or Worcestershire sauce
• 1 tsp maple syrup (optional, but so worth it)
• 2 tbsp chopped fresh parsley
• Add crusty bread or creamy mashed potatoes, for serving

1. Sear & Sizzle

Heat the olive oil in a heavy-bottomed pot. Season the beef (or mushrooms) with salt and pepper, and sear until beautifully browned, then set aside.

2. Build the Base

In the same pot, add the onion and let it cook down until golden and sweet. Stir in the garlic and tomato paste, letting everything caramelize just a bit. Sprinkle in the thyme and rosemary and your kitchen will start to smell like an autumn dream.

3. Deglaze with Wine

Pour in the red wine, scraping up all those flavourful bits from the bottom. Let it bubble for a few minutes to reduce slightly.

4. Simmer Away

Add back the beef (or mushrooms), all the vegetables, apple, broth, cider, soy sauce, and maple syrup. Stir well, bring to a gentle boil, then reduce the heat and let it simmer low and slow for 1½ to 2 hours.
(If you’re making the mushroom version, about 45 minutes will do.)

5. The Cozy Finale

When the stew is thick and fragrant, season to taste, remove the bay leaves, and sprinkle with fresh parsley. Serve it steaming hot with crusty bread to soak up every last drop.

Optional Twists

• Add barley or lentils for extra heartiness.
• Stir in a splash of cream before serving for a velvety finish.
• Top with roasted pumpkin seeds or crispy sage leaves for a touch of fall flair.

This is a recipe best made with a crackling candle in the background, perhaps some acoustic music and the windows just slightly open to let in that brisk, woodsmoke-tinged air.

Because really, this stew isn’t just food.
It’s a feeling.
A warm, generous reminder that slowing down can be delicious. A cozy bowl of comfort for crisp evenings and golden afternoons.

With Love,