Discover the Magical Witchs Cauldron Beef Stew a hearty comfort food recipe perfect for cozy nights Warm your soul with every savory bite
Ingredients
Scale
2 lbs beef chuck roast
4 cups beef broth
3 medium carrots, chopped
3 medium potatoes, diced
1 large onion, diced
3 cloves garlic, minced
1 cup red wine (optional)
2 tablespoons tomato paste
2 teaspoons dried thyme
Salt and pepper to taste
1 cup mushrooms, sliced (optional)
1 bell pepper, chopped (optional)
Red pepper flakes (optional for spice)
Fresh parsley, chopped (for garnish)
Crusty bread (for serving)
Balsamic vinegar (optional for garnish)
Instructions
Prepare the beef: Cut the beef chuck roast into bite-sized cubes. Pat dry with paper towels and season generously with salt and pepper.
Sear the beef: In a large pot or Dutch oven over medium-high heat, add a splash of oil. Once hot, sear the beef cubes in batches until browned on all sides. Remove the beef from the pot and set aside.
Sauté the vegetables: In the same pot, add onions and garlic, cooking until softened and fragrant, about 3-4 minutes. Stir frequently to avoid burning.
Add the wine: If using, pour the red wine into the pot, scraping up any browned bits. Allow it to simmer for a few minutes until slightly reduced.
Add the beef back: Return the seared beef to the pot along with the beef broth, carrots, potatoes, tomato paste, thyme, and any optional ingredients you desire.
Bring to a boil: Stir everything well and bring to a gentle boil. Once boiling, reduce the heat to low.
Simmer: Cover the pot and let the stew simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors meld beautifully.
Final seasoning: Taste and adjust seasoning as necessary with more salt, pepper, or a drizzle of balsamic vinegar.
Serve: Ladle the stew into bowls, sprinkle with fresh parsley, and serve hot alongside your favorite crusty bread.
