Witch’s Cauldron Beef Stew
A hearty and flavorful beef stew simmered with tender meat and colorful vegetables, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes Use a good quality cut for tenderness.
- 4 cups beef broth
- 3 large carrots, sliced
- 3 medium potatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- to taste Salt and pepper
- 2 tablespoons olive oil For sautéing.
Instructions
Preparation
- In a large pot or cauldron, heat the olive oil over medium-high heat.
- Add the beef cubes, seasoning with salt and pepper, and brown on all sides. This step locks in the flavor.
- Once the beef is browned, stir in the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
- Stir in the tomato paste, thyme, and bay leaf, allowing the flavors to mingle for another minute.
- Gradually add the beef broth to the pot, scraping any bits off the bottom for extra flavor. Bring to a gentle boil.
- Toss in the sliced carrots and diced potatoes, then reduce the heat to low. Cover and let simmer for about 45 minutes until the beef is tender and the vegetables are cooked through.
- Remove the bay leaf, taste the stew, and adjust seasoning if necessary. Serve hot, and enjoy the warmth it brings!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. When reheating, add a splash of broth if it thickens too much.