SPREAD LOVE

why make this recipe

Witch’s Cauldron Beef Stew is perfect for those chilly nights when you want a warm, hearty meal. This recipe is not just about nourishment; it offers a rich, comforting flavor that brings the spirit of autumn into your kitchen. The blend of tender beef, fresh vegetables, and aromatic herbs makes this stew a delightful dish that everyone will enjoy. Plus, it is easy to prepare and perfect for gatherings or family dinners.

how to make Witch’s Cauldron Beef Stew

Ingredients:

2 lbs beef stew meat, cut into chunks
4 cups beef broth
1 onion, chopped
3 carrots, sliced
3 potatoes, diced
2 cloves garlic, minced
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 tbsp olive oil

Directions:

In a large pot, heat olive oil over medium heat. Brown the beef chunks on all sides, then remove from the pot.
In the same pot, add onions and garlic, sauté until translucent.
Add carrots and potatoes, stirring for a few minutes.
Return beef to the pot and stir in tomato paste, thyme, rosemary, salt, and pepper.
Pour in beef broth and bring to a boil.
Reduce heat and let it simmer for about 1.5 to 2 hours, or until beef is tender.
Adjust seasoning as needed and serve hot.

how to serve Witch’s Cauldron Beef Stew

Witch’s Cauldron Beef Stew is best served hot in a deep bowl. You can add a sprinkle of fresh herbs on top for extra flavor or garnish with a dollop of sour cream. Pair it with crusty bread or a side salad for a complete meal that will warm your heart and satisfy your hunger.

how to store Witch’s Cauldron Beef Stew

If you have leftovers, let the stew cool to room temperature, then transfer it to an airtight container. The beef stew can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze the stew for up to 3 months. Just be sure to let it thaw in the refrigerator overnight before reheating.

tips to make Witch’s Cauldron Beef Stew

For deeper flavor, sear the beef chunks a little longer before removing them from the pot.
You can add other vegetables, like peas or mushrooms, for a different twist.
If you like a thicker stew, you can add a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of water) during the last 10 minutes of cooking.

variation (if any)

You can easily transform this recipe into a slow cooker version. Just follow the same steps for browning the beef, and then transfer all ingredients into a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.

FAQs

Can I use different types of meat?
Yes, you can substitute beef with chicken or pork, but keep in mind that cooking times may vary.

Is this recipe gluten-free?
Yes, as long as the beef broth is gluten-free, this stew is suitable for those with gluten sensitivities.

Can I make this stew in advance?
Absolutely! This stew often tastes even better the next day as the flavors meld together, making it a great make-ahead meal.