Ingredients
Scale
- 1 lb beef stew meat
- 2 cups beef broth
- 1 cup red wine
- 3 carrots, sliced
- 2 potatoes, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Hollowed-out bread bowls for serving (optional)
Instructions
- In a large pot, brown the beef stew meat over medium heat.
- Add the onion and garlic, sautéing until softened.
- Stir in the tomato paste, thyme, and bay leaf.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Add the beef broth, carrots, and potatoes.
- Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until the meat is tender.
- Season with salt and pepper to taste.
- Serve in hollowed-out bread bowls for a spooky cauldron effect.
Notes
- For a thicker stew, simmer uncovered for the last 15 minutes.
- Use leftover red wine for depth of flavor—it doesn’t need to be expensive!
- Pair with a green salad or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner
- Method: Stovetop Simmered
- Cuisine: American