Name: Witch’s Cauldron Beef Stew Recipe – A Magical Comfort Dish for Every Season
Ingredients: 2 lbs beef stew meat, cut into chunks; 3 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 4 carrots, sliced; 3 potatoes, peeled & diced; 2 celery stalks, chopped; 3 tbsp tomato paste; 4 cups beef broth; 1 cup red wine (or extra broth); 2 bay leaves; 1 tsp thyme; 1 tsp rosemary; 1/2 tsp paprika; Salt & black pepper, to taste; 2 tbsp flour (to thicken); Fresh parsley, chopped (for garnish)

Ingredients

Scale

2 lbs beef stew meat, cut into chunks
3 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, sliced
3 potatoes, peeled & diced
2 celery stalks, chopped
3 tbsp tomato paste
4 cups beef broth
1 cup red wine (or extra broth)
2 bay leaves
1 tsp thyme
1 tsp rosemary
1/2 tsp paprika
Salt & black pepper, to taste
2 tbsp flour (to thicken)

Fresh parsley, chopped (for garnish)

Instructions

Heat olive oil in a large pot or Dutch oven (your “cauldron”) over medium-high heat.
Season beef with salt & pepper, then sear until browned on all sides. Remove and set aside.
Add onion, garlic, carrots, celery, and potatoes. Cook until slightly softened.
Stir in tomato paste and flour, cooking for 1–2 minutes.
Pour in beef broth and red wine. Scrape the bottom to deglaze the pot.
Return beef to the pot. Add bay leaves, thyme, rosemary, paprika, salt, and pepper.
Reduce heat, cover, and simmer for 1 1/2–2 hours until beef is tender and flavors are rich.
Remove bay leaves. Adjust seasoning if needed.
Ladle your hearty beef stew into bowls (or a cauldron for spooky vibes).

Garnish with parsley and serve with crusty bread.