Ingredients
Scale
- 2 lbs beef chuck stew meat, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cups beef broth
- 1 cup red wine (optional, for depth)
- 2 large potatoes, diced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large heavy-bottomed pot or slow cooker and sear the beef chunks until browned on all sides.
- Remove beef and set aside. In the same pot, sauté onion and garlic until translucent. Add carrots and celery, cooking for 5 minutes.
- Return beef to the pot, then stir in smoked paprika, dried thyme, salt, and pepper. Pour in beef broth and red wine, scraping the bottom to release flavorful bits. Bring to a boil, then reduce heat, cover, and simmer.
- Cook on low for 2-3 hours on stovetop or 6-8 hours in slow cooker until beef is tender.
- Halfway through cooking, add diced potatoes. Adjust seasoning to taste.
- Garnish with chopped parsley before serving hot.
Notes
- Use tough cuts like beef shank or brisket for best results.
- Adding red wine enhances depth; optional but recommended.
- For a gluten-free version, confirm broth is gluten-free.
- Serve in rustic bowls with crusty bread or over mashed potatoes for a complete Halloween feast.
- Prep Time: 20 minutes
- Cook Time: 2-8 hours
- Category: Main Course
- Method: Simmering, Slow Cooking
- Cuisine: American, Halloween
- Diet: Indoors, Hearty
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
