Description
Warm up on a chilly day with this hearty and comforting Witch’s Cauldron Beef Stew. Tender chunks of beef, carrots, potatoes, and onions simmered in a rich, savory broth make this the ultimate comfort food classic.
Ingredients
– 2 lbs beef stew meat, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 large onion, diced
– 4 cloves garlic, minced
– 3 carrots, peeled and cut into 1-inch pieces
– 3 potatoes, peeled and cut into 1-inch cubes
– 4 cups beef broth
– 2 cups red wine (or additional beef broth)
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
Instructions
1. – In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
2. – Add the beef cubes and brown on all sides, about 5 minutes. Transfer the beef to a plate.
3. – Add the onions to the pot and sauté for 3-4 minutes until translucent.
4. – Stir in the garlic and cook for 1 minute until fragrant.
5. – Add the carrots, potatoes, beef broth, red wine, bay leaves, thyme, and rosemary.
6. – Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 60-90 minutes, or until the beef and vegetables are tender.
7. – Season with salt and pepper to taste.
8. – Serve hot, garnished with fresh parsley if desired.
Notes
– For a thicker stew, you can mix 2 tablespoons of cornstarch with 2 tablespoons of water and stir it into the stew during the last 10 minutes of simmering.
– Feel free to swap in different vegetables, such as celery, parsnips, or turnips, based on your preferences.
– This stew can be made ahead and reheated, as the flavors will only improve over time.
- Prep Time: 15
- Cook Time: 90
- Category: Main Course
- Method: Stovetop
- Cuisine: American