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Witch’s Cauldron Beef Stew

A comforting and savory beef stew that combines tender beef, hearty vegetables, and aromatic spices, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stew
  • 2 lbs beef chuck, cut into 1-inch pieces Ensure beef is Halal-certified.
  • 4 medium-sized carrots, chopped
  • 3 medium-sized potatoes, diced
  • 1 large onion, diced
  • 2 cups beef broth (Halal)
  • 1 cup water
  • 3 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Method
 

Preparation
  1. In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef chunks in batches, ensuring not to overcrowd the pot. Sear until browned on all sides, about 5-7 minutes. Remove and set aside.
  2. In the same pot, add the diced onions and cook until soft, about 3 minutes. Add minced garlic, stirring frequently for another minute, until fragrant.
  3. Return the browned beef to the pot, along with the chopped carrots and potatoes.
  4. Pour in the beef broth and water. Stir in the thyme, rosemary, salt, and pepper. Bring the mixture to a gentle boil.
  5. Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours. Stir occasionally, ensuring the beef becomes tender and flavors meld beautifully.
  6. Once cooked, taste and adjust seasoning as necessary. Serve in bowls, garnished with fresh parsley.

Notes

Substitutions: For a leaner option, consider switching beef chuck for a leaner cut like sirloin. Timing: Allow the stew to simmer longer for even more depth of flavor. An extra half-hour can make all the difference! Avoid Common Mistakes: Don’t skip the browning step for the beef! This step locks in flavors and makes your stew oh-so-delicious. Storing: Refrigerate for up to 3 days in an airtight container or freeze for up to 3 months.