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

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 4 carrots, peeled and sliced
  • 4 medium potatoes, cubed
  • 8 ounces mushrooms, sliced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides for about 5 minutes.
  • Add the diced onion and minced garlic to the pot. Cook for 3 minutes until the onion softens.
  • Stir in the tomato paste and cook for 1 minute to coat the beef and vegetables.
  • Pour in the beef broth and add the thyme. Bring the mixture to a simmer and cook uncovered for 30 minutes.
  • Add the carrots, potatoes, and mushrooms. Continue simmering for 25 minutes until the vegetables are tender and the broth thickens.
  • Season with salt and pepper. Ladle the stew into bowls and top with fresh parsley before serving.

Notes

Serve the stew straight from a black cast-iron pot to keep the cauldron look on your table. If you make it ahead, reheat it slowly on low heat and add a splash of broth if it thickens too much in the fridge. Skip the parsley if you want a darker presentation.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife