Description
A hearty and flavorful Witch’s Cauldron Beef Stew perfect for cozy dinners. Tender beef stew meat is browned and simmered in a rich broth with red wine, aromatic herbs, carrots, potatoes, and garlic, creating a comforting dish that can be served traditionally in bread bowls or regular bowls.
Ingredients
Scale
Beef & Broth
- 1 lb beef stew meat
- 2 cups beef broth
- 1 cup red wine
Vegetables & Aromatics
- 3 carrots, sliced
- 2 potatoes, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
Seasonings
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Brown the Beef: In a large pot over medium heat, brown the beef stew meat on all sides to develop flavor and seal in juices.
- Sauté Aromatics: Add chopped onion and minced garlic to the pot and sauté until softened, about 3 to 5 minutes.
- Add Seasonings: Stir in the tomato paste, dried thyme, and bay leaf to coat the meat and vegetables evenly.
- Deglaze with Wine: Pour in the red wine, scraping the browned bits from the bottom of the pot to add depth of flavor.
- Add Broth and Vegetables: Pour in beef broth and add sliced carrots and cubed potatoes; bring the mixture to a boil.
- Simmer Stew: Reduce the heat to low and let the stew simmer gently for 1.5 to 2 hours, or until the beef is tender and flavors meld.
- Serve: Spoon the hearty stew into hollowed-out bread bowls for a fun presentation or into regular bowls as preferred.
Notes
- Use a large heavy-bottomed pot or Dutch oven for even heat distribution.
- For a thicker stew, you can mash some of the potatoes after cooking or add a cornstarch slurry.
- Red wine can be substituted with additional beef broth if preferred.
- Adjust salt and pepper seasoning at the end according to taste.
- Serve with crusty bread or a side salad for a complete meal.
