Auron's Fiery Red Stew with a Side of Wisdom
Deep within the mountainous regions, this robust and hearty stew gathers ingredients from the land, culminating in a dish as complex and satisfying as a sage's counsel. The rich, savory broth and tender meats are elevated with a touch of spice, reminding one of trials overcome.
Directions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 2
Add beef cubes and sear on all sides until nicely browned. Work in batches if necessary to avoid overcrowding the pot. Remove beef and set aside.
- 3
Reduce heat to medium. Add onion to the pot and cook, stirring occasionally, until softened, about 5-7 minutes. Add garlic and red bell pepper, cooking for another 2-3 minutes until fragrant.
- 4
Stir in diced tomatoes, beef broth, red wine, tomato paste, smoked paprika, oregano, and red pepper flakes. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- 5
Return browned beef to the pot. Add sliced carrots and celery. Season with salt and freshly ground black pepper.
- 6
Bring the stew back to a gentle simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the beef is fork-tender.
- 7
Stir occasionally to prevent sticking. If the stew becomes too thick, a small amount of additional broth can be added.
- 8
Taste and adjust seasoning as needed. Serve hot, garnished with fresh chopped parsley.