Witch's Cauldron Beef Stew
A warm and hearty stew perfect for cozy nights, featuring tender beef and a mix of flavorful vegetables.
Ingredients
Essential Ingredients
- 2-3 pounds Beef Chuck Roast Perfect for stewing; becomes tender through slow cooking.
- 4 medium-sized Potatoes, diced Thickens the stew and adds carbohydrates.
- 3 Carrots, sliced Adds sweetness and color.
- 2 stalks Celery, diced Adds depth to the flavor profile.
- 1 large Onion, diced Forms the aromatic base of the dish.
- 4 cloves Garlic, minced Enhances flavors and offers health benefits.
- 4 cups Beef Broth Infuses beef and vegetables with flavor.
- 1 cup Red or White Wine Offers acidity and floral notes.
- 1-2 Bay Leaf Adds complexity.
- 1 teaspoon Thyme, fresh or dried Provides earthiness and warmth.
- Parsley, fresh, for garnish Adds color and freshness.
- Salt and Pepper Essential for balancing flavors.
- 1 teaspoon Paprika Adds earthy warmth and a hint of spice.
Optional Add-Ins
- 1 cup Mushrooms, sliced For extra umami and texture.
- 1 cup Peas, frozen Adds a touch of sweetness.
- 1 cup Corn Adds natural sweetness and bright color.
Instructions
Preparation
- Wash and chop all vegetables. Cut beef into 1-inch cubes and season with salt and pepper.
- In a large pot, heat oil over medium-high heat.
Cooking
- Sear beef in batches for 3-4 minutes until browned on all sides. Remove beef and set aside.
- Sauté onion, celery, and carrots for about 5 minutes. Add garlic and cook for another minute.
- Deglaze pot with wine, scraping browned bits, and allow to reduce for 3-4 minutes.
- Add the beef back to the pot along with potatoes and beef broth. Toss in thyme and bay leaves.
- Bring to a simmer. Reduce heat to low, cover, and let simmer for 2-3 hours.
- Taste and adjust seasonings as needed before serving.
- Remove bay leaves and serve hot, garnished with fresh parsley.
Notes
For extra flavor, consider adding a tablespoon of Worcestershire sauce. Don't skip the browning step as it's key to enhancing the overall taste.