Description
Witch’s Cauldron Beef Stew is a hearty and comforting dish featuring tender beef chunks slow-simmered in a rich broth of beef stock and red wine, infused with aromatic herbs and vegetables. This rustic stew is perfect for a cozy meal and can be creatively served in hollowed-out bread bowls for an enchanting presentation.
Ingredients
Scale
Stew Ingredients
- 1 lb beef stew meat
- 2 cups beef broth
- 1 cup red wine
- 3 carrots, sliced
- 2 potatoes, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Serving Suggestion
- Hollowed-out bread bowls for serving (optional)
Instructions
- Prepare the Ingredients: Begin by slicing the carrots, cubing the potatoes, chopping the onion, and mincing the garlic. Set these aside while you prep the beef.
- Brown the Beef: In a large pot or Dutch oven over medium-high heat, add the beef stew meat and brown it on all sides. This step sears in the flavor and gives the stew a rich base.
- Sauté Aromatics: Add the chopped onion and minced garlic to the pot with the beef. Cook for a few minutes until they soften and become fragrant.
- Add Tomato Paste & Herbs: Stir in the tomato paste, dried thyme, and bay leaf. Let it cook for a minute to allow the tomato paste to deepen in flavor.
- Deglaze with Wine: Pour in the red wine to deglaze the pot, scraping up any browned bits on the bottom. Let the wine simmer for a few minutes to reduce slightly.
- Add Broth and Vegetables: Pour in the beef broth, then add the sliced carrots and cubed potatoes. Stir everything together and bring the mixture to a gentle boil.
- Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Season to Taste: Remove the bay leaf, then season the stew with salt and pepper as desired.
- Serve: Ladle the stew into bowls or, for a whimsical touch, serve it in hollowed-out bread bowls to evoke the classic ‘witch’s cauldron’ appearance.
Notes
- For an extra rich flavor, brown the beef in batches to avoid steaming.
- If preferred, substitute red wine with additional beef broth for a non-alcoholic version.
- Adjust vegetables and herbs to your taste, adding celery or parsnips for variation.
- Use day-old bread to make the bread bowls sturdier when serving.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Keywords: beef stew, witch’s cauldron, comfort food, stew recipe, bread bowl, hearty dinner