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Witch’s Cauldron Beef Stew

A spooky twist on a classic beef stew that even kids will love!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck, cut into cubes Trust me; it'll be tender and juicy.
  • 4 pieces carrots, chopped Add an extra if you want more veggies!
  • 3 pieces potatoes, diced Use good ol' russets.
  • 1 piece onion, chopped Makes you cry even through sunglasses!
  • 4 cloves garlic, minced You can never have too much garlic.
Liquid Ingredients
  • 4 cups beef broth Store-bought or homemade.
  • 2 tablespoons tomato paste Cheap supermarket stuff is fine.
  • 1 tablespoon Worcestershire sauce Adds an umami kick.
Spices and Seasonings
  • 1 teaspoon dried thyme Fresh works better.
  • 1 teaspoon dried rosemary Dried is fine; I'm not a herb snob.
  • to taste Salt and pepper Use sea salt for fancy; regular is fine.
Cooking Oil
  • 2 tablespoons olive oil Or whatever oil you have on hand.

Method
 

Preparation
  1. Heat olive oil over medium-high heat in a large pot until shimmering.
  2. Add beef cubes and brown them on all sides (about 5-7 minutes). Remove and set aside.
Cooking
  1. In the same pot, add chopped onions and minced garlic and sauté until softened (about 3-4 minutes).
  2. Add chopped carrots and diced potatoes, mixing well.
  3. Return browned beef to the pot. Add beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
  4. Bring to a boil, then reduce heat to low. Cover and let it simmer for about 2 hours.
  5. Check beef for tenderness after 2 hours; if not tender, simmer for an additional 30 minutes.
  6. Adjust seasoning if necessary before serving.
Serving
  1. Serve hot, optionally garnished with parsley.

Notes

Don't skip the browning for better flavor. Use a wooden spoon to scrape the pot bottom. Leftovers taste even better the next day!