Ingredients
Scale
- 2 pounds beef chuck, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, sliced
- 3 celery stalks, sliced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Salt to taste
- Fresh parsley for garnish
Instructions
- Season the beef chunks with salt, pepper, and smoked paprika. Heat olive oil in a large pot and sear the beef until browned on all sides. Remove and set aside.
- In the same pot, sauté the onion and garlic until fragrant. Add carrots and celery and cook for 5 minutes to soften.
- Stir in tomato paste, then return the beef to the pot. Pour in beef broth and red wine (if using). Add dried thyme, salt, and pepper. Bring to a boil, then reduce heat to low.
- Cover and simmer for 2-3 hours until the beef is tender and flavors meld. Alternatively, transfer to a slow cooker and cook on low for 6-8 hours.
- Adjust seasoning, then serve hot garnished with fresh parsley. For a spooky touch, add themed garnishes or carved vegetables.
Notes
- This stew can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
- For longer storage, freeze in airtight containers for up to 3 months.
- Vegetarian option: replace beef with hearty vegetables and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop, Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 kcal Kcal
- Sugar: 12 g
- Sodium: 920 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 27 g
- Cholesterol: 75 mg