Ingredients
Scale
- 2 pounds of beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 parsnips, sliced
- 2 potatoes, diced
- 4 cups beef broth
- 1 cup red wine (optional but recommended)
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot. Add beef chunks, season with salt and pepper, and sear until browned on all sides.
- Stir in chopped onions and minced garlic; cook until translucent and fragrant.
- Add tomato paste, thyme, rosemary, red wine, and beef broth. Bring to a boil.
- Reduce the heat, cover, and simmer for 2-3 hours until beef is tender and flavors meld.
- Garnish with chopped parsley before serving for a magical presentation.
Notes
- Stir occasionally and check liquid levels, adding more broth if necessary for a richer stew.
- For an extra mystical touch, add a splash of red wine or hearty vegetables like mushrooms or parsnips.
- This stew tastes even better the next day as flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking / Stovetop
- Cuisine: American / Halloween
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg