Hearty Beef Fall Stew

​Cozy up on a chilly fall day with this rich and flavorful beef stew. Packed with tender meat, hearty vegetables, and a warming broth, it's the ultimate comfort food.

---

Yields: 4-6 servings Prep time: 30 minutes Cook time: 2-3 hours
Ingredients:

• 2 pounds chuck roast, cut into 2-inch cubes
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon red pepper flakes
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can beef broth
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can sweet potatoes, drained and chopped
• Salt and pepper to taste

Instructions:

1. Brown the meat: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season the beef cubes with salt and pepper. Add the beef to the pot and brown on all sides. Remove the beef and set aside.
2. Sauté vegetables: Add the onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Stir in the garlic, thyme, rosemary, and red pepper flakes. Cook for 1 minute more.
3. Combine ingredients: Return the beef to the pot. Pour in the crushed tomatoes, beef broth, kidney beans, black beans, and sweet potatoes. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the meat is tender and the flavors have melded.
4. Season and serve: Season with salt and pepper to taste. Serve hot with crusty bread.

Optional additions:

• For a richer flavor, add a tablespoon of Worcestershire sauce.
• For a spicier stew, add a pinch of cayenne pepper.
• To add more vegetables, include chopped kale or spinach.

Enjoy this hearty and comforting fall stew!