After a fresh day outdoors an aromatic autumn stew tastes heavenly. Chilean Carmenere wines go wonderfully with this stew. Serve with boiled potatoes, good bread and butter.
This traditional stew is built on both beef and pork, which gives it more depth than either meat would have on its own. The root vegetables — carrot, swede and parsnip — turn soft and sweet as everything braises together for close to two hours, and a finely chopped apple sharpens the whole pot with a touch of acidity right at the end.
The technique that makes it work is patience more than skill: brown the meat properly before adding any liquid, then let the pot sit undisturbed under the lid so the vegetables cook in the meat’s own juices rather than a thin broth. Give it the full resting time at the end too — the last fifteen minutes under the lid, off the heat, is what actually brings the stew together.
Tips for the Best Autumn Stew
Brown the meat properly, in batches if your pot isn’t big enough to fit it all at once. This is where most of the flavour in the finished stew comes from — crowding the pot steams the meat instead of browning it.
Don’t skip the resting time at the end. Fifteen minutes under the lid, off the heat, lets the stew settle and the flavours come together. Cutting this step short is the easiest way to end up with a thinner, less cohesive stew.
Cut the root vegetables to a similar size so they finish cooking together — parsnip and swede in particular can turn to mush if they’re left in too long once they’ve gone soft.
FAQ – Frequently Asked Questions
Can I make Autumn Stew ahead of time?
Yes — it’s often even better the next day, once the flavours have had time to settle. Keep it in the fridge and reheat gently on the stove.
How long does it keep in the fridge?
About 3 to 4 days, stored in an airtight container.
Can I freeze Autumn Stew?
Yes, it freezes well for up to 3 months. Thaw it in the fridge overnight before reheating gently on the stove.
What if I can’t find swede or parsnip?
Turnip works in place of swede, though it’s a touch sharper in flavour. For parsnip, extra carrot is the easiest swap — you’ll lose a little of parsnip’s earthy sweetness, but the stew still works.
Why Chilean Carménère specifically?
Carménère carries its own distinct green peppercorn note, which echoes the whole peppercorns in the stew rather than competing with them, while its dark fruit and moderate tannins stand up well to the richness of the slow-braised meat.
Learn More
https://en.wikipedia.org/wiki/Carménère
Autumn Stew
Ingredients
- 400 g Beef roast i.e. beef and pork roasts
- 300 g Pork roast
- 300 g pork belly smoked
- 1 large onion
- 200 g swede
- 8 carrots
- 1 parsnip
- 1 tbsp butter
- 1 apple
Spices
- 2 sprigs of fresh rosemary
- 1 tablespoon tomato paste
- 2 tbsp white wine vinegar
- 1 tbsp honey
- 1 tbsp whole green peppercorns
- 2 teaspoons salt
Instructions
- Peel and chop the onion. Put the pan on the stove and butter it. Start sautéing the onion in the pan.
- Cut the pork belly into small pieces and add them into the pot. Turn for 5 minutes and add the rest of the meat. Fry the meat to colour the surfaces.
- Add the spices to the pot and bring to the boil. Add enough water to cover the meat, increase the heat and cover with a lid.
- While the meat is cooking, peel and chop the swede, carrot and parsnip. Peel the apple, remove the core and chop finely.
- When the meat has cooked for half an hour, add the chopped vegetables. Stir well and simmer gently under the lid for an hour to soften the vegetables. Stir occasionally.
- Check the flavour and bring the autumn stew to the table. Let the pot sit under the lid for at least another 15 minutes before hitting into enjoyment.
Notes
- Freezes well for up to 3 months — thaw overnight in the fridge before reheating gently on the stove.
- No swede on hand? Turnip works as a substitute, though it’s a touch sharper in flavour.
- Leftover stew often tastes even better the next day, once the flavours have had time to settle.
Nutrition
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