#beef stew

[daily-deliciousness]

Guinness beef stew

[thebisexualmandalorian]

I made beef stew tonight! It's incredibly good.

I glanced at a few recipes and listened to what the spirits had to say, and came up with this recipe:

Ingredients:

1.5 lb cubed stew beef 4 whole carrots, peeled and chopped into 1 inch pieces 3 sweet potatoes, peeled and cubed  1 lb button mushrooms, halved Olive oil

2 cups red wine ¾ cup balsamic vinegar ½ cup worcestershire sauce 48 oz beef broth 2 Tbsp minced garlic

⅓ cup flour

Salt, pepper, thyme, oregano, Cholula hot sauce to taste

Instructions:

Preheat oven to 450F.  Oil the bottom of a roasting pan, and lay out the beef, carrots, sweet potatoes, and mushrooms.  Roast for 40ish minutes, turning as needed to brown all sides.

Put everything in a large stock pot, then pour red wine into hot roasting pan, scrape off browned bits, and then pour into stock pot as well.  Add other liquids and garlic.  Whisk in flour.  Season with salt, pepper, thyme, oregano, and hot sauce to taste.  Cook, stirring occasionally, for about 2 hours, until sweet potatoes are cooked through.

Serve hot.

[eat-love-eat]

Goulash (Hungarian beef stew)

[everybody-loves-to-eat]

guinness beef stew

[toyastales]

Bo Kho (Vietnamese Beef Stew)

[eyegifs]

Bánh Mì Bò Kho (<3)

[thelcsdaily]

Beef Rendang

A delectable dish from the Minangkabau ethnic group in Indonesia, beef rendang is indigenous to the country. The dish was introduced to Malaysia during the Melaka Sultanate era, when Minangkabau settlers from Sumatra moved to the southern region of the Malay peninsula.

Rendang is a curry made using slow-simmered beef that lets the flavors seep into the flesh. A recipe that takes hours to prepare on the burner. Depending on the desired result, the dish must be cooked in coconut milk with all of the spices for a specified length of time. The original recipe needs to be cooked for two to three hours minimum until dry. To ensure you have leftovers, I suggest that you make a big portion. Over the next day, the flavors and aroma intensify. Perfect with a bowl of steam rice and your veggies of choice.

FYI: Rendang, creating it from scratch may seem difficult or time-consuming to someone who works. You can take a shortcut by using Rendang paste. This will shorten the preparation period.

"Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together." — Guy Fieri

[marhor9879]

Ginger Beef Stew

Ingredients

1 lb Beef Stew Meat cut into chunks

1 tbsp Olive Oil

1 large Onion chopped

2 cloves Garlic minced

1 inch Ginger grated

4 cups Beef Broth

2 cups Carrots sliced

2 cups Potatoes diced

1 tsp Salt to taste

1/2 tsp Black Pepper to taste

Instructions: 

1. Heat the olive oil in a large pot over medium heat.

2. Add the beef and cook until browned on all sides. Remove and set aside.

3. In the same pot, add the onion, garlic, and ginger. Cook until the onion is translucent.

4. Return the beef to the pot. Add the beef broth, carrots, and potatoes. Bring to a boil.

5. Reduce heat to low, cover, and simmer for 2 hours or until the beef is tender.

6. Season with salt and pepper to taste. Serve hot.

[thoughtportal]

roast recipe

[fallauween]

Pumpkin Stew with Beef

[daily-deliciousness]

Beef bourguignon

[snowshinobi]

boyfriend is making a powerful stew

[eat-love-eat]

Slow Cooker Beef Stew

[everybody-loves-to-eat]

irish beef stew

[aesethewitch]

Beef Stew Recipe - Potion of Fortitude

Whether it's been an exhausting week, a frigid winter's day, or just a stressful time, few things are more comforting than a hearty bowl of stew. I make this beef stew for myself whenever I need a true pick-me-up or when I'm preparing for an in-depth magical working. It provides lasting energy, warmth, and strength.

Plus, this recipe is scalable - make a ton and freeze it to enjoy for weeks or just make a little bit for one meal. The measurements below are approximate; measure with your heart.

Ingredients:

Chuck roast, cut to half-inch cubes (you can get pre-chunked stew meat, which is what I typically get)

Flour, enough to coat the beef

Salt and Pepper (about 1 tsp salt & 1/2 tsp pepper), for seasoning the beef coating

2 tablespoons Unsalted Butter

1 Onion, diced

2 Large Potatoes, peeled and cut into half-inch to one-inch cubes

2 Carrots, peeled and cut into rounds

5-6 Cloves of Garlic, finely diced

4 cups Beef Broth

Herbs of your choice, such as: Sage, Thyme, Marjoram, Celery Seed, Bay, Chili Flakes

Additional veggies of your choice, such as: Parsnips, Turnips, Bok Choy

Salt and Pepper to taste

Instructions:

Mix together your flour, salt, and pepper in a bowl. Toss the beef chunks in the mixture to coat. This will create a nice brown crispiness on the outside.

In your stew pot, sauté your flour-coated beef until browned on all sides. Remove from the pot and set aside.

Add more oil to your pot and cook your onion until translucent. If you don't mind soft carrots in your stew, add them now and cook until just starting to soften and brown. (Note: I often leave the carrots until after the potatoes are nearly cooked through because I don't like the texture of fully-cooked carrots.)

Once your onions are translucent and your carrots have started to soften/brown, toss in your butter and scrape the bottom of the pot. You want to get all those beautiful, delicious brown bits back into the mixture. You can add a little water if you need help loosening the bits.

Add your garlic and cook until fragrant, about 30 seconds.

Put your beef back into the pot (along with any drippings from the plate/bowl you placed it in). Pour your broth over everything and give it all a good stir.

Toss your potatoes into the pot. Bring it all to a boil and reduce your heat to let it simmer.

Add your herbs and spices. I recommend salt, pepper, sage, thyme, celery seed (or salt), and bay. If you like it spicy, you can throw in a bit of chili powder or flakes.

Simmer for at least one hour or until your potatoes are soft and your beef becomes tender, stirring occasionally.

If your stew isn't thick enough by the time your potatoes are done, you can make a cornstarch slurry by combining one tablespoon of cornstarch with two tablespoons of water. Pour the slurry into the stew and let it cook until thickened to your desired consistency.

Season with salt and pepper to taste.

Serve with crusty bread, veggie side dishes, or whatever else you like.

Optional magic you can include:

As mentioned above, I often use this recipe to bolster or replenish my energy before or after an intense magical working. It also works for physical exertions - I made this for a group of my partner's friends while they were moving heavy furniture to a new apartment, and it gave them all the energy to move everything in one night!

This stew has an intense comforting effect. If someone I know has been working hard, stressing out, or hasn't been feeding themselves properly, I'll make this for them to help them remember to take care of themselves. It's rejuvenating, hearty, and full of love.

Depending on the herbs you choose to include, this could also be a powerful protection spell. Especially in the cold months, I use this as a protective ward against the cold exhaustion that pulls at the body and mind.

Pop a bit of chili in this spell to both speed up its effects and cast out negativity! Nothing clears the sinuses like a nose full of spice, and nothing clears the body of bad vibes like a good dose of chili flake.

Like many of my spell recipes, this one is most effective when it's shared. Give a bowl to your friends, your family, your neighbors, whoever. It makes a wonderful offering to house spirits or ancestors.

If you make this recipe, please let me know your thoughts! And if you enjoy this or my other posts, please consider dropping a couple dollars in my Ko-Fi tip jar!

Happy cooking, witches! 🍲