Quick & Savory Witch’s Cauldron Beef Stew
When Halloween rolls around or the fog starts to settle over the neighborhood, nothing brings a bit of enchantment to the dinner table quite like this Witch’s Cauldron Beef Stew. This isn't just a meal; it's a centerpiece that captures the imagination, featuring a rich, mahogany-hued beef stew served directly inside a hollowed-out "cauldron" of crusty artisan bread.
Ingredients
- 4 small or 2 large round artisan bread boules
- 1.5 lbs beef chuck cubed
- 3 tbsp olive oil
- 3 large carrots sliced into chunks
- 3 medium potatoes cubed
- 1 large onion diced
- 3 cloves garlic minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Season beef with salt and pepper. In a large pot, heat oil over medium-high heat and brown the beef in batches. Remove and set aside.
- In the same pot, sauté onion and garlic for 5 minutes until soft.
- Stir in tomato paste and cook for 1 minute.
- Add beef broth, scraping the bottom of the pot to release any browned bits.
- Return beef to the pot and add carrots, potatoes, and thyme.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours until beef is tender.
- While stew simmers, slice the tops off the bread boules and hollow out the centers.
- Ladle the hot stew into the bread bowls.
- Garnish with fresh parsley, replace the bread lids, and serve immediately.