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Witch's Cauldron Beef Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • wooden spoon
  • knife
  • cutting board

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 3 carrots, peeled and sliced
  • 3 potatoes, peeled and cubed
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Toss the beef cubes with flour, then brown them in batches until all sides are seared.
  • Add the onion and garlic to the pot and cook until the onion turns soft.
  • Stir in the tomato paste, then pour in the beef broth. Add the thyme along with salt and pepper.
  • Add the carrots and potatoes. Bring the mixture to a simmer, cover the pot, and cook for 90 minutes until the beef is tender.

Notes

Keep the pot on low heat while it sits on the porch so the stew stays at serving temperature without overcooking the vegetables. Taste and add more salt right before guests arrive if the broth needs it.
Course: Soup
Cuisine: American
Equipment: Large pot, wooden spoon, knife, cutting board