Description
Dive into the depths of this Witch’s Cauldron Beef Stew – a savory, soul-warming dish perfect for chilly evenings. Loaded with tender beef, aromatic veggies, and simmered to perfection, this classic comfort food will transport you to a cozy, magical realm.
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 large onion, diced
– 4 cloves garlic, minced
– 3 medium carrots, peeled and sliced
– 3 medium potatoes, peeled and cubed
– 4 cups beef broth
– 1 cup red wine
– 2 bay leaves
– 2 sprigs fresh thyme
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– Salt and black pepper to taste
Instructions
1. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
2. Season the beef cubes with salt and pepper, then sear them in the hot oil until browned on all sides, about 3-4 minutes per side. Remove the beef from the pot and set aside.
3. Add the onions to the pot and cook for 5-7 minutes, until translucent. Add the garlic and cook for 1 minute more, until fragrant.
4. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
5. Add the beef back to the pot, along with the beef broth, carrots, potatoes, bay leaves, thyme, smoked paprika, and oregano.
6. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the beef and vegetables are very tender.
7. Remove the bay leaves and thyme sprigs before serving. Taste and adjust seasoning as needed.
8. Serve the Witch’s Cauldron Beef Stew hot, with crusty bread or roasted vegetables on the side.
Notes
This stew can be made ahead of time and refrigerated for up to 4 days or frozen for up to 3 months. The longer it simmers, the more the flavors will develop. Feel free to adjust the vegetables to your liking, such as adding parsnips, celery, or mushrooms.
- Prep Time: 15
- Cook Time: 60
- Category: Main Course
- Method: Stovetop
- Cuisine: American