Beat the cold with this hearty autumn stew

When the weather gets cold my go to is comfort food. Comfort food means different things to different people. To some it’s a baked mac ‘n’ cheese, a bowl of spaghetti and meatballs or even warm oatmeal topped with cinnamon and walnuts. Any way you slice it I think we can agree that comfort food in the cold means something warm!

With the season defined by chilly dark mornings and fall leaves strewn on our windshields, I find that people tend to cook differently in the cooler weather. No more barbecue (unless you are my like my husband and willing to stand outside in the freezing cold at all costs) and no more fresh berries from the local farmers market. What it means to me is soups and stews. We all love to come home to a warm home-cooked meal, but I find that it is doubly true when it’s cold outside. I love the slow cooker for this reason. It is a great way to save on time and have a great home-cooked meal ready when you get home at the end of a long day.

The slow cooker is a very versatile method of cooking – prep and make a whole meal, set it to low, and come home to a dinner that is warm, hearty and ready to be eaten. This is a brand new recipe that I am sharing is so simple. Made with the simplest ingredients yet the combination has very complex flavours. The ingredients truly speak for themselves. Hope you enjoy.

Autumn Stew


2 pound stewing beef

1 tbsp oil

1 tsp salt

1 tsp pepper

1-2 tbsp oil

1 large onion

1 large celery root, cut in 1-inch chunks

2 stalks celery, cut in 1-inch chunks

4 heirloom carrots, cut in 1- inch chunks

2 cups mini carrots

2 cups butternut squash, cut in 1 inch chunks

2 bell peppers, cut in 1 inch pieces

1-2 tbsp oil

1 large onion

1/2 cup soy sauce

1/4 cup red wine vinegar

1 tbsp dried onion flakes

3-4 tbsp flour

3 cups water (or enough to cover all the contents)


1. Heat oven to 425

2. Coat meat with oil, salt and pepper and sear in oven on a baking sheet for 25 minutes.

3. Place all ingredients, excluding dumplings, into your slow cooker, set to low and cook for six to seven hours.

4. Toward the end of cooking prepare dumplings.

5. Add dumplings to stew a few minutes before serving.

Dumplings (optional)


1-1 1/2 cups flour

2 eggs

1-1/2 tsp baking powder

1/2 tsp salt or to taste

1/2 cup water (approximately)


1. Bring five to six cups of water to a rolling boil in a medium stock pot.

2. In a mixing bowl combine all ingredients, mixture should be slightly wet.

3. Drop mixture into your boiling water, (I find using two spoons works best) and cook for approximately five minutes or until fully cooked.

4. Add to stew before serving.



York Region resident Amy Stopnicki is an award-winning cookbook author, event planner, food blogger and mother of four. You can find her on Instagram @amyskoshertaste or email her at

Photo: Amy Stopnicki’s Autumn Stew. – Amy Stopnicki photo

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