Prepare the Beef: Begin by patting your beef cubes completely dry with paper towels. Season them generously on all sides with salt and pepper.

Sear for Flavor: In a large Dutch oven or heavy bottomed pot, heat the olive oil over medium high heat until it shimmers. Working in batches to avoid overcrowding the pan, add the beef cubes in a single layer. Let them sear without moving for 3 to 4 minutes per side, until a rich, dark brown crust forms. Transfer the seared beef to a separate plate and set it aside.

Build the Aromatic Base: Reduce the heat to medium and add the chopped onions to the pot. Sauté the onions for 5 to 7 minutes, stirring occasionally, until they are soft and translucent. Add the sliced mushrooms and a pinch of salt. Continue to cook for another 8 to 10 minutes, until the mushrooms have released their liquid and started to brown nicely. Stir in the minced garlic and cook for just one more minute until fragrant.

Create the Roux: Sprinkle the flour over the cooked vegetables. Stir continuously for about 2 minutes to cook out the raw flour taste.

Deglaze and Simmer: Pour in the dark beer, using a wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Bring it to a simmer and let it cook for a few minutes to allow the alcohol to cook off slightly. Whisk in the tomato paste until it’s fully incorporated, then stir in the beef broth, smoked paprika, thyme, and bay leaves.

The Slow Simmer: Return the seared beef and any accumulated juices back to the pot. Give everything a good stir, bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 1.5 hours.

Add the Vegetables: After 1.5 hours, stir in the carrots and potatoes. Put the lid back on and continue to simmer for another 45 minutes to 1 hour, or until the vegetables are tender and the beef is fall apart soft.

Make the Pesto Swirl: While the stew finishes, prepare your magical pesto. In a food processor, combine the basil, parsley, Parmesan cheese, toasted pine nuts, and garlic. Pulse a few times to chop everything up. With the processor running, slowly drizzle in the olive oil until the pesto is smooth but still has some texture. Stir in the lemon juice and a pinch of salt. Taste and adjust seasoning if needed.

Finish and Serve: Once the stew is ready, remove the bay leaves. Stir in the balsamic vinegar to brighten up all the deep, savory flavors. Ladle the hot Witch's Stew Pot into bowls. Add a generous dollop of the magical green pesto on top of each serving and give it a gentle swirl with your spoon. Serve immediately.