Ingredients
For the Stew:
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2 lbs (900 g) beef chuck, cut into 1-inch cubes
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Salt and black pepper, to taste
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3 tablespoons all-purpose flour
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2–3 tablespoons olive oil
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1 large onion, chopped
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3 cloves garlic, minced
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4 cups beef broth
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1 cup red wine (optional; substitute extra broth if desired)
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2 tablespoons tomato paste
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2 teaspoons Worcestershire sauce
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2 teaspoons dried thyme (or 1 tablespoon fresh)
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2 bay leaves
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3 large carrots, cut into chunks
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2 parsnips, peeled and cut into chunks (optional, for “witchy” color)
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3 potatoes, peeled and cubed
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1 cup frozen peas
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1 cup mushrooms, sliced
For “Cauldron Magic” Garnish (Optional):
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Chopped fresh parsley
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Tiny bell peppers or baby tomatoes, carved or halved for a spooky effect
🧑🍳 Instructions
1. Prep the Beef:
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Pat beef dry and season with salt and pepper.
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Toss with flour until evenly coated.
2. Brown the Beef:
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Heat olive oil in a large pot or Dutch oven over medium-high heat.
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Brown beef in batches for 2–3 minutes per side. Remove and set aside.
3. Sauté Aromatics:
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In the same pot, add onion and cook 3–4 minutes until softened.
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Add garlic and cook 30 seconds until fragrant.
4. Build the Stew Base:
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Stir in tomato paste and cook 1 minute.
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Add beef broth, red wine, Worcestershire sauce, thyme, and bay leaves.
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Scrape up browned bits from the bottom for extra flavor.
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Return beef to the pot.
5. Simmer:
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Bring to a boil, then reduce heat to low.
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Cover and simmer for 1 ½ to 2 hours, until beef is tender.
6. Add Vegetables:
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Add carrots, parsnips, and potatoes.
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Simmer another 20–25 minutes until vegetables are tender.
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Stir in mushrooms and peas during the last 5–10 minutes of cooking.
7. Serve:
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Remove bay leaves.
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Ladle into bowls and sprinkle with parsley or your spooky garnish.
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Serve with crusty bread or over egg noodles.
✅ Tips:
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For extra “cauldron effect,” serve in a hollowed-out pumpkin or small mini pumpkins.
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Use a splash of balsamic vinegar or a teaspoon of brown sugar to add depth and subtle sweetness.
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Leftovers taste even better the next day — the flavors meld beautifully!