Description
A rich and hearty beef stew, perfect for a chilly evening. This Witch’s Cauldron Beef Stew is a comforting and flavorful dish.
Ingredients
Scale
- 2 lbs beef stew meat
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 cup dry red wine (optional)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp cornstarch (mixed with 2 tbsp cold water)
- 1 lb potatoes, peeled and cubed
Instructions
- Season beef stew meat with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, then remove and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute more until fragrant.
- Return the beef to the pot. Add beef broth, red wine (if using), tomato paste, thyme, rosemary, and bay leaf.
- Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until beef is tender.
- Add cubed potatoes and cook for another 20-30 minutes, or until potatoes are tender.
- Remove the bay leaf.
- Stir in the cornstarch slurry to thicken the stew. Cook for a few minutes until the stew reaches your desired consistency.
- Season with additional salt and pepper if needed.
- Serve hot.
Notes
- For a richer flavor, you can brown the beef more intensely.
- Adjust vegetables based on your preference.
- This stew freezes well.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg