Description
Witch’s Cauldron Beef Stew is a hearty, comforting stew that combines tender beef, fresh vegetables, and rich flavors from red wine and herbs. Slow-simmered to perfection, this recipe transforms simple ingredients into a delicious autumnal meal perfect for cozy dinners.
Ingredients
Scale
Meat and Broth
- 1 lb beef stew meat
- 2 cups beef broth
- 1 cup red wine
Vegetables and 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 a rich crust and deepen flavor.
- Sauté aromatics: Add the chopped onion and minced garlic to the pot and cook until softened, about 3 to 5 minutes, releasing their fragrant flavors.
- Add seasonings: Stir in the tomato paste, dried thyme, and bay leaf to coat the beef and vegetables, enhancing the stew’s depth.
- Deglaze the pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot to integrate those intense flavors into the stew.
- Add liquids and vegetables: Pour in the beef broth, then add the sliced carrots and cubed potatoes. Bring the mixture to a boil to combine ingredients thoroughly.
- Simmer the 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 beautifully.
- Serve: Ladle the stew into hollowed-out bread bowls for a thematic presentation or serve in regular bowls for a classic meal.
Notes
- For a thicker stew, simmer uncovered for the last 30 minutes to reduce the liquid.
- You can substitute red wine with additional beef broth if preferred.
- This stew pairs wonderfully with crusty bread or over mashed potatoes.
- Leftover stew can be refrigerated for up to 3 days and reheated gently on the stovetop.
