Description
Witch’s Cauldron Beef Stew is a hearty and flavorful dish perfect for cozy nights. Tender beef stew meat simmers slowly with fragrant herbs, red wine, and rich beef broth, combined with fresh carrots, potatoes, and onions. This rustic stew is traditionally served in hollowed-out bread bowls for a fun and immersive presentation that brings warmth and comfort to your table.
Ingredients
Scale
Beef Stew
- 1 lb beef stew meat
- 2 cups beef broth
- 1 cup red wine
- 3 carrots, sliced
- 2 potatoes, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Serving
- Hollowed-out bread bowls (optional)
Instructions
- Prepare Ingredients: Chop the onion, slice the carrots, cube the potatoes, and mince the garlic. Set aside to have everything ready before cooking.
- Sear the Beef: In a large pot or Dutch oven over medium-high heat, sear the beef stew meat until browned on all sides to develop rich flavors. Remove and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add Tomato Paste and Deglaze: Stir in the tomato paste and cook for 2 minutes. Pour in the red wine to deglaze the pot, scraping up any browned bits for added depth.
- Add Broth and Spices: Return the beef to the pot along with the beef broth, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a simmer.
- Add Vegetables: Add the sliced carrots and cubed potatoes. Cover the pot and let the stew simmer gently for about 1.5 to 2 hours, or until the beef is tender and vegetables are cooked through.
- Adjust Seasoning: Taste the stew and adjust salt and pepper as needed. Remove the bay leaf before serving.
- Serve: For a thematic presentation, ladle the hot stew into hollowed-out bread bowls and serve immediately. Alternatively, serve in regular bowls with crusty bread on the side.
Notes
- Use a sturdy red wine like Cabernet Sauvignon or Merlot for the best flavor.
- For thicker stew, you can mash some of the potatoes or add a slurry of flour and water before the final simmer.
- If preferred, substitute beef broth with vegetable broth for a slightly lighter taste.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- To save time, prepare the stew in a slow cooker by combining all ingredients and cooking on low for 6-8 hours.
Keywords: beef stew, hearty stew, comfort food, red wine stew, bread bowl, witch's cauldron stew