Ingredients
Scale
- 2 lbs beef stew meat (chuck roast recommended)
- 4 carrots, chopped
- 4 purple potatoes, diced
- 2 onions, chopped
- 3 celery stalks, chopped
- 1 whole head of garlic, minced
- 2 cups beef broth
- 1 cup red wine (or extra broth)
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
- 1 tbsp flour (optional, for thickening)
- 2 tbsp olive oil
- Optional Add-Ins: mushrooms, parsnips, barley, a dash of cinnamon
Instructions
- Pat beef dry with paper towels. Heat olive oil in a large pot and sear beef in batches until browned on all sides.
- Remove beef and sauté onions, carrots, and celery until fragrant. Add garlic and cook briefly.
- Deglaze the pot with red wine or broth, scraping up brown bits from the bottom.
- Return beef to pot. Add broth, bay leaves, rosemary, paprika, Worcestershire sauce, and cinnamon (if using). Bring to a gentle boil, then reduce to a simmer.
- Simmer until beef is tender and veggies are soft — about 2 to 2.5 hours on stovetop, 8 hours on low in slow cooker, or 3 hours in a 300°F oven.
- To thicken, mash a few potatoes into the broth, stir in a flour slurry, or simmer uncovered for 30 minutes.
- Taste and adjust seasoning with salt and pepper.
- Serve in mini cauldrons or black bowls for a spooky touch. Garnish with “eye of newt” (olives) or “ghost orbs” (pearl onions) for fun!
Notes
This hearty Halloween stew tastes even better the next day. Store leftovers in the fridge for up to 4 days or freeze for a haunted rainy day. Serve with spooky sides like garlic ‘witch fingers’ breadsticks or black rice. Perfect for Halloween parties or cozy October nights!
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg