Witch’s Cauldron Beef Stew

Experience the magic of Witch’s Cauldron Beef Stew, a cozy fall comfort dish perfect for chilly evenings with rich flavors and tender beef.

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Prep Time 20

Cook Time 2

Total Time 2 20

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beef

3 pounds Beef Chuck Roast or brisket as a substitute

For the Vegetables

4 medium Carrots cut into pieces
4 medium Potatoes (Russet or Yukon Gold) cut into pieces
2 medium Onions diced
4 cloves Garlic (Fresh) minced

For the Base

4 cups Beef Broth low-sodium preferred
2 tablespoons Tomato Paste or crushed tomatoes as a substitute

For the Herbs

4 sprigs Fresh Thyme
2 leaves Bay Leaves

For Seasoning

Salt to taste
Pepper to taste

Equipment

Dutch oven

Method

Step-by-Step Instructions

Chop the beef chuck roast into uniform 1-2 inch cubes, peel and slice carrots, and dice onions and garlic.
Heat a tablespoon of oil in a large pot, sear the beef cubes for about 3-4 minutes on each side.
Add diced onions and minced garlic to the pot, sauté for 4-5 minutes until onions are translucent.
Return seared beef to the pot, add chopped potatoes and carrots, stir in tomato paste, and pour in beef broth.
Add fresh thyme and bay leaves, bring to a boil, then reduce heat and simmer for 1.5 to 2 hours.
Taste and adjust seasoning with salt and pepper, thicken if desired with cornstarch mixed with water.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Ensure even cooking by cutting ingredients uniformly and adjust seasoning before serving for the best flavor.

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