hi im gonna teach you how to make a tasty orc stew

Ingredients:
2 lbs beef chuck or lamb shoulder, cut into large chunks (for that “orcish” rustic feel)
1 large onion, roughly chopped
3 cloves garlic, smashed
3 large carrots, thickly sliced
3 large potatoes, cut into big chunks
2 celery stalks, sliced
8 oz mushrooms, halved
1 cup hearty dark ale (or beef broth for a non-alcoholic version)
4 cups beef broth or enough to cover ingredients in the pot
1 tbsp tomato paste
2 tbsp Worcestershire sauce (for extra umami)
1 tsp smoked paprika
1 tsp cumin (adds an earthy kick)
1 tsp black pepper (ground fresh for intensity)
1 bay leaf
Salt, to taste
Fresh parsley (optional, for garnish)
Instructions:
Brown the Meat: In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Season the beef or lamb chunks with salt and pepper, then sear them in batches until they’re browned on all sides. This step locks in the flavor, so don’t skip it! Remove the meat and set it aside.

Sauté the Vegetables: In the same pot, add the onion, garlic, carrots, celery, and mushrooms. Sauté until the onion turns translucent and the vegetables start to caramelize, about 5-7 minutes. This builds a rich base for the stew.

Add Seasonings: Stir in the smoked paprika, cumin, and tomato paste. Cook for 2-3 minutes to allow the spices to bloom and deepen in flavor.

Deglaze with Ale: Pour in the ale (or additional broth) and scrape up any browned bits from the bottom of the pot. Let it simmer for a minute or two to cook off the alcohol and concentrate the flavor.

Combine Everything: Return the browned meat to the pot. Add the potatoes, beef broth, Worcestershire sauce, bay leaf, and black pepper. Stir well, making sure all the ingredients are covered in liquid. Bring the stew to a boil.

Simmer Low and Slow: Reduce the heat to low, cover, and let the stew simmer for about 2 to 3 hours. The longer, the better—this helps the flavors meld, and the meat will become incredibly tender. Check and stir occasionally, adding more broth if needed.

Season and Serve: Once the stew has thickened and the meat is fork-tender, taste and adjust the seasoning with salt and additional pepper if desired. For a true orcish touch, serve in rustic bowls, perhaps with a chunk of bread for dipping.

Garnish (Optional): If you want a little freshness, sprinkle with chopped parsley before serving, though orcs might skip this step for a more rugged flavor.

Enjoy!