Witch’s Cauldron Beef Stew Recipe
This Witch’s Cauldron Beef Stew Recipe is warm and rich in taste. Every spoon seems to be comforting. It is easy to prepare and it is ideal in the cold nights.
Ingredients
- 2 pounds beef stew meat cut into cubes
- 3 tablespoons olive oil
- 1 large onion chopped
- 3 garlic cloves minced
- 4 carrots sliced
- 3 potatoes diced
- 3 cups beef broth
- 1 cup tomato sauce
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup peas
Instructions
Brown the Beef
- Heat oil in a pot. Add beef and cook until all sides turn brown.
Add the Onions
- Add chopped onions. Stir until they become soft and smell sweet.
Add the Garlic
- Add garlic. Cook for one minute until you smell the warm aroma.
Add the Carrots
- Add sliced carrots. Stir so they mix well with the beef and onions.
Add the Potatoes
- Add diced potatoes. Mix everything so veggies soak the flavor.
Pour the Broth
- Add beef broth. Stir so the liquid covers all the ingredients.
Add the Tomato Sauce
- Add tomato sauce. It gives the stew a deep color and rich taste.
Add Water
- Add water to thin the stew a little so it cooks evenly.
Season the Stew
- Add salt, pepper, paprika, thyme, rosemary, and bay leaves.
Simmer Gently
- Lower the heat. Cover and cook for ninety minutes until beef is soft.
Add the Peas
- Add peas in the last ten minutes to keep them bright and fresh.
Remove Bay Leaves
- Take out bay leaves before serving because they are not eaten.
Stir the Stew
- Stir the stew well so the broth and flavors mix evenly.
Taste and Adjust
- Taste the stew. Add salt or pepper if you need more flavor.
Serve in Cauldrons
- Serve in small black bowls or mini cauldrons for a fun witch look.
Notes
- Good beef should be used to obtain soft texture.
- Beef well brown to give it a strong flavor.
- Cut veggies the same size.
- Cook on low heat for soft meat.
- Add peas at the end.
- Before serving, taste the broth.
- Serve hot for best flavor.