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Witch’s Cauldron Beef Stew Recipe

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4.8 from 541 reviews

This Witch’s Cauldron Beef Stew is a hearty, comforting dish perfect for chilly evenings. Tender beef chunks simmered in a rich blend of beef broth, red wine, and aromatic herbs, combined with tender carrots, potatoes, and onions, create a flavorful stew that will warm your soul. Serve it in hollowed-out bread bowls for a magical presentation that makes mealtime fun and festive.

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

  • Hollowed-out bread bowls for serving (optional)

Instructions

  1. Prepare Ingredients: Chop the onion, slice the carrots, cube the potatoes, and mince the garlic cloves to have all vegetables ready for cooking.
  2. Sear the Beef: In a large pot or Dutch oven over medium-high heat, add the beef stew meat. Brown the meat on all sides to lock in flavor, which should take about 5-7 minutes.
  3. Add Aromatics: Add the chopped onion and minced garlic to the pot with the beef. Cook until the onion becomes translucent and fragrant, approximately 3-4 minutes.
  4. Incorporate Tomato Paste and Herbs: Stir in the tomato paste, dried thyme, and bay leaf. This step deepens the stew’s flavor profile.
  5. Deglaze with Red Wine: Pour in the cup of red wine, scraping the bottom of the pot to release any brown bits, which add richness to the stew.
  6. Add Broth and Vegetables: Pour in the beef broth, then add the sliced carrots and cubed potatoes. Stir everything together and bring it to a simmer.
  7. Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer gently for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
  8. Season to Taste: Add salt and pepper according to your preference. Remove the bay leaf before serving.
  9. Serve: Ladle the stew into hollowed-out bread bowls for a charming presentation, or serve in regular bowls if preferred. Enjoy warm.

Notes

  • For a thicker stew, you can mash some of the potatoes into the broth toward the end of cooking.
  • Using a dry red wine like Cabernet Sauvignon or Merlot enhances the flavor.
  • Make sure to brown the beef well for maximum flavor development.
  • This stew tastes even better the next day after flavors have melded.
  • To make it gluten-free, ensure your beef broth does not contain gluten.

Find it online: https://amandafood.com/witchs-cauldron-beef-stew-recipe/