This Witch’s Cauldron Beef Stew is cozy, hearty, and halal-friendly — perfect for fall nights and Halloween gatherings.

Scale

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1. Brown the beef stew meat in a large pot over medium heat until seared.

2. Add the onion and garlic, cooking until soft and aromatic.

3. Mix in the tomato paste, thyme, and bay leaf.

4. Stir in the pomegranate juice and balsamic vinegar, scraping up any browned bits. Let it simmer for 2 minutes.

5. Add the beef broth, carrots, and potatoes.

6. Bring to a boil, reduce heat, and simmer for 1.5 to 2 hours, until the beef is tender.

7. Season with salt and pepper to taste.

8. Serve in hollowed-out bread bowls for a spooky cauldron effect.

Swap pomegranate juice with grape juice if needed.

To prevent soggy bread bowls, toast them slightly before serving.

This stew gets even better the next day — perfect for meal prep or leftovers.