Ingredients
Scale
- 2 lbs beef chuck roast, cut into chunks
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 stalks celery, sliced
- 4 potatoes, cubed
- 1 cup diced tomatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Optional: red food coloring or beet juice for a spooky, blood-red effect
Instructions
- Start by dicing the beef and chopping all vegetables. Gather your ingredients for smooth cooking. For a spooky look, consider adding food coloring or beet juice to mimic blood.
- Heat olive oil in a large pot over medium-high heat. Add beef chunks and brown on all sides, about 5-7 minutes.
- Add chopped onions and garlic, cook until fragrant and translucent, about 3 minutes.
- Stir in carrots, celery, potatoes, diced tomatoes, tomato paste, thyme, rosemary, salt, and pepper. Pour in beef broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beef is tender and flavors meld.
- If desired, stir in food coloring or beet juice to create a blood-red, haunting appearance. Serve hot in a cauldron-like serving dish for full spooky effect.
Notes
- For a vegetarian version, replace beef with hearty vegetables like mushrooms and lentils, and use vegetable broth.
- Add food coloring or beet juice gradually to get the desired spooky blood-red effect.
- This stew can be stored in airtight containers for up to 3 days in the refrigerator or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cook / Stovetop
- Cuisine: American / Halloween
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg