Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 can diced tomatoes (14.5 oz)
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 bay leaf
- Salt and pepper to taste
- Optional: black food coloring or squid ink for a spookier effect
Instructions
- Begin by heating the olive oil in a large, heavy-bottomed pot over medium-high heat. Season the beef chunks with salt and pepper, then sear until browned on all sides.
- Add chopped onions and cook until translucent. Stir in the minced garlic for one minute.
- Add sliced carrots and celery, cooking for about 5 minutes to soften and release flavors.
- Pour in red wine (if using) and deglaze the pot, scraping up browned bits. Add beef broth, diced tomatoes, and tomato paste. Stir in thyme, rosemary, and bay leaf. For spooky effects, add black food coloring or squid ink.
- Bring to a boil, then reduce heat to low, cover, and simmer for approximately 2 hours or until meat is tender.
- Remove the bay leaf before serving. For extra spooky presentation, serve in a dark cauldron or bowl to enhance the haunted vibe.
Notes
- Check and adjust seasoning during simmering.
- For a thicker stew, simmer uncovered for an additional 30 minutes to reduce.
- To make vegetarian, substitute beef with hearty vegetables like mushrooms or jackfruit.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop / Slow Cooker
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 8 g
- Sodium: 860 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 100 mg