Begin by heating a large pot or Dutch oven over medium-high heat. Add a splash of oil, then brown 2-3 pounds of beef chuck for about 5-7 minutes until all sides are golden and caramelized. Remove the beef and set it aside.

In the same pot, lower the heat to medium and toss in 1 chopped onion, stirring frequently for about 3-4 minutes until it becomes translucent. Add in 2 minced garlic cloves, and sauté for another minute until fragrant.

Introduce 2 chopped carrots, 2 chopped celery stalks, and 2 peeled and diced potatoes to the pot. Sauté these vegetables together for about 5 minutes until they begin to soften.

Pour in 4 cups of beef broth and 1 cup of red wine, scraping the browned bits from the bottom of the pot with a wooden spoon. Stir in 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, and 2 bay leaves.

Return the seared beef to the pot, along with a sprinkle of salt and black pepper to taste. Bring the stew to a boil, then cover and reduce the heat to low. Let it simmer gently for 1.5 to 2 hours.

After simmering, taste the stew and adjust the seasonings if needed, removing the bay leaves and ensuring the beef is fork-tender.

Prepare your bread bowls by cutting the tops off of small round loaves and scooping out the insides. Ladle the Witch’s Cauldron Beef Stew into each bread bowl just before serving, garnished with freshly chopped parsley.