Witch's Cauldron Beef Stew (Printable Version)
Tender beef and root vegetables slowly cooked with red wine and herbs for a hearty, flavorful dish.
# What You'll Need:
→ Meat
01 -
1 lb beef stew meat
→ Liquids
02 -
2 cups beef broth
03 -
1 cup red wine
→ Vegetables
04 -
3 carrots, sliced
05 -
2 potatoes, cubed
06 -
1 onion, chopped
07 -
2 cloves garlic, minced
→ Seasonings
08 -
2 tablespoons tomato paste
09 -
1 teaspoon dried thyme
10 -
1 bay leaf
11 -
Salt and black pepper to taste
→ Serving
12 -
Hollowed-out bread bowls (optional)
# Step-by-Step Guide:
01 -
Heat a large pot over medium heat and brown the beef stew meat until evenly seared on all sides.
02 -
Add chopped onion and minced garlic to the pot and cook until softened and fragrant.
03 -
Stir in tomato paste, dried thyme, and bay leaf to the aromatics and cook for 1 minute to combine flavors.
04 -
Pour in red wine, scraping the bottom of the pot to release browned bits for added depth of flavor.
05 -
Add beef broth, sliced carrots, and cubed potatoes to the pot, stirring to incorporate all ingredients.
06 -
Bring mixture to a boil, then reduce heat and simmer gently for 90 to 120 minutes until the beef is tender.
07 -
Adjust seasoning with salt and black pepper according to taste prior to serving.
08 -
Optionally ladle stew into hollowed-out bread bowls to create a festive presentation.
# Additional Notes:
01 -
Simmer the stew slowly to develop rich flavors and tenderize the beef thoroughly.