Beef Stew with Red Wine Served in Rustic Bread – The Witch’s Cauldron

Preparation method:

• A tip from my kitchen:
  I’ve learned that it’s more practical to start with the stew and bake the rustic breads toward the end. This way, when the meat is tender and the sauce has thickened, the breads are just out of the oven — slightly crisp on the outside and soft on the inside — perfect for serving.
  If I bake them earlier, I keep them covered with a clean towel or reheat them for 5 minutes in the oven, right before pouring the hot stew inside.
• I started with the stew, because it requires time and patience. Ideally, this would be made in a cast-iron pot, but since I didn’t have one, I used a deep, non-stick pan with high sides instead.
  I heated the olive oil, then added the beef pieces and browned them in batches on all sides until they developed a nice, golden crust. I removed them onto a plate and set them aside to keep their juiciness.
• In the same pan, I added the sliced leek, crushed garlic, parsnip, and sliced carrots. I sautéed everything over medium heat for about 5–6 minutes, until the vegetables softened and released their aromas. Then I added the mushrooms and cooked for a few more minutes, until they released a bit of their juice.
• I sprinkled a tablespoon of flour over the vegetables and stirred well, then poured in the red wine. I let it simmer gently for 2–3 minutes, just enough for the alcohol to evaporate and leave behind the rich, slightly sweet aroma of the wine.
  Then I returned the beef to the pan, added the tomato sauce, bay leaf, and hot stock. I seasoned with salt and pepper, reduced the heat, and partially covered the pot.
• This is where the slow magic begins: I let the stew simmer gently for about two and a half hours, stirring occasionally. Meanwhile, the aromas of wine, meat, and fragrant herbs filled the entire house.
• Rustic breads – the little edible “cauldrons”
  Once the stew was nearly ready, I started on the bread. I dissolved the yeast in warm water and let it sit for a few minutes, until bubbles formed on the surface.
  In a large bowl, I mixed the flour with the salt, then added the water with the yeast and the olive oil. The dough was soft and slightly sticky; I performed three rounds of “stretch and fold” until it reached the perfect consistency for rustic breads.
• After the dough had risen beautifully, I divided it into four equal parts and shaped four round balls, which I placed on a baking tray lined with parchment paper. I let them rest for another 30 minutes, scored a shallow cross on top, and then baked them in a preheated oven at 220°C (430°F) for 25–30 minutes, until they were nicely golden brown.
• After they had cooled slightly, I cut off a “lid” and carefully hollowed out the inside, creating bread bowls — little edible “cauldrons,” ready to be filled with the steaming stew.
• Serving
  I poured the steaming stew into the rustic bread bowls, sprinkled a little fresh parsley on top, and placed the “lids” slightly to the side, like magical little cauldrons. A glass of good wine perfectly complements this combination, so don’t hesitate to treat yourself.
• True dishes aren’t born from spells or secret formulas, but from patience, flavor, and the joy of cooking with heart. Between the scent of freshly baked bread and the steam rising from the beef stew, the “Witch’s Cauldron” came to life. I may not have a witch’s wand, but real magic lies in things made with love.
  And when someone asks what the witch in the forest is cooking… you can answer: a red wine beef stew, served in rustic bread.
  If you want to bring a little magic into your kitchen, try my recipe and let me know how it turns out. Leave a comment or share the recipe — let’s spread the magic further.