Description
Discover the ultimate Witch’s Cauldron Beef Stew, a rich and flavorful dish that will warm your soul on a chilly autumn evening. Tender chunks of beef are simmered to perfection in a savory broth, alongside a medley of vegetables, creating a comforting and satisfying meal.
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 large onion, diced
– 4 cloves garlic, minced
– 3 carrots, peeled and sliced
– 2 celery stalks, sliced
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 teaspoon paprika
– 4 cups beef broth
– 1 cup red wine
– 2 tablespoons tomato paste
– Salt and pepper to taste
Instructions
1. – In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. – Add the beef cubes and brown on all sides, about 5 minutes. Remove the beef from the pot and set aside.
3. – Reduce the heat to medium and add the onions to the pot. Sauté for 5 minutes, until translucent.
4. – Add the garlic and sauté for 1 minute, until fragrant.
5. – Stir in the carrots, celery, bay leaves, thyme, rosemary, and paprika. Cook for 3-4 minutes.
6. – Pour in the beef broth and red wine, and add the tomato paste. Stir to combine.
7. – Return the browned beef to the pot and bring the mixture to a boil.
8. – Reduce the heat to low, cover, and simmer for 1.5-2 hours, or until the beef is very tender.
9. – Season with salt and pepper to taste.
10. – Serve hot, garnished with fresh parsley or thyme, if desired.
Notes
This stew can be made in advance and reheated, or frozen for later enjoyment. The longer it simmers, the more the flavors will develop. Feel free to adjust the vegetables or seasonings to suit your taste preferences.
- Prep Time: 30
- Cook Time: 120
- Category: Main Courses
- Method: Stovetop
- Cuisine: American