Witch’s Cauldron Beef Stew Recipe

Introduction

Witch’s Cauldron Beef Stew is a hearty, comforting dish perfect for cozy evenings. Packed with tender beef, fresh vegetables, and rich flavors, this stew warms the soul and fills the home with inviting aromas.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• Salt and freshly ground black pepper to taste
• 3 tablespoons olive oil, divided
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups beef stock or broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 large carrots, sliced
• 3 potatoes, diced
• 2 cups mushrooms, quartered
• 1 cup pearl onions, peeled
• 1 cup peas (fresh or frozen)
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. Step 1: Season the beef cubes with salt and pepper.
2. Step 2: In a large cauldron or heavy pot, heat 2 tablespoons of olive oil over medium-high heat.
3. Step 3: Brown the beef in batches, ensuring not to overcrowd the pot, and transfer to a plate once browned.
4. Step 4: Lower the heat to medium and add the remaining tablespoon of olive oil.
5. Step 5: Add the chopped onion to the pot and sauté until translucent, about 5 minutes.
6. Step 6: Add the garlic and cook for another minute until fragrant.
7. Step 7: Stir in the flour and cook for an additional 2 minutes, stirring frequently.
8. Step 8: Gradually add the beef stock and wine, scraping the bottom of the pot to release any brown bits.
9. Step 9: Stir in the tomato paste, thyme, and bay leaf.
10. Step 10: Return the browned beef to the pot and bring to a simmer.
11. Step 11: Cover and let it simmer for about 1 hour, stirring occasionally.
12. Step 12: Add the carrots, potatoes, mushrooms, and pearl onions to the pot.
13. Step 13: Simmer for another 45 minutes until the vegetables and beef are tender.
14. Step 14: Add the peas and Worcestershire sauce to the pot. Stir well and cook for an additional 5 minutes.
15. Step 15: Discard the bay leaf and adjust seasoning with salt and pepper to taste.
16. Step 16: Serve hot, garnished with fresh parsley.

Tips & Variations

• This stew tastes even better made a day ahead, allowing the flavors to deepen.
• If you don’t have red wine, substitute with additional beef stock.
• For a slow cooker version, after Step 10 transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
• Serve alongside crusty bread to soak up the rich sauce.
• Try adding parsnips or turnips for a delightful vegetable twist.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. This stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this stew?

Yes, other cuts like brisket or short ribs work well, but be mindful that cooking times may vary to reach tender results.

Is there a way to make this stew gluten-free?

Absolutely. Use a gluten-free flour or cornstarch as a thickener instead of all-purpose flour.

Witch’s Cauldron Beef Stew Recipe

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Witch’s Cauldron Beef Stew is a hearty, comforting one-pot meal featuring tender beef chuck, simmered slowly with a medley of vegetables and rich flavors from red wine, tomato paste, and fresh herbs. Perfect for chilly days, this classic stew develops deeper flavors when made ahead and is best enjoyed with crusty bread.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 2 pounds beef chuck, cut into 1-inch cubes
• Salt and freshly ground black pepper, to taste

Cooking Liquids and Flavorings

• 3 tablespoons olive oil, divided
• 4 cups beef stock or broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon Worcestershire sauce

Vegetables

• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 large carrots, sliced
• 3 potatoes, diced
• 2 cups mushrooms, quartered
• 1 cup pearl onions, peeled
• 1 cup peas (fresh or frozen)

Thickening and Garnish

• 3 tablespoons all-purpose flour
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Season the beef: Sprinkle the beef cubes evenly with salt and freshly ground black pepper to enhance their flavor.
2. Brown the beef: Heat 2 tablespoons of olive oil in a large cauldron or heavy pot over medium-high heat. Brown the beef cubes in batches to avoid overcrowding, then transfer them to a plate once nicely browned.
3. Sauté onions: Lower the heat to medium and add the remaining tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
4. Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, releasing its aroma.
5. Make the roux: Sprinkle the flour over the onions and garlic mixture. Cook while stirring continuously for 2 minutes to form a light roux that will thicken the stew.
6. Add liquids and seasonings: Gradually pour in the beef stock and red wine, scraping the bottom of the pot to loosen any browned bits for extra flavor. Stir in the tomato paste, dried thyme, and bay leaf, mixing well.
7. Return beef and simmer: Return the browned beef cubes to the pot and bring the mixture to a gentle simmer. Cover and cook for about 1 hour, stirring occasionally to keep the stew from sticking.
8. Add root vegetables: Add the sliced carrots, diced potatoes, quartered mushrooms, and peeled pearl onions to the pot. Continue simmering for another 45 minutes until both the vegetables and beef are tender.
9. Finish with peas and Worcestershire sauce: Stir in the peas and Worcestershire sauce, cooking for an additional 5 minutes to heat through and meld flavors.
10. Final touches and serve: Remove and discard the bay leaf. Adjust seasoning with salt and pepper as needed. Serve the stew hot, garnished with freshly chopped parsley for a bright, fresh finish.

Notes

• This stew tastes even better the next day as the flavors have more time to meld and develop.
• If you don’t have red wine on hand, you can substitute with additional beef stock without compromising taste.
• This recipe works perfectly in a slow cooker: after Step 7, transfer the pot contents and cook on low for 6-8 hours or high for 3-4 hours.
• Pair the stew with crusty bread to soak up the rich sauce.
• Feel free to experiment by adding other root vegetables such as parsnips or turnips for a unique twist.

Keywords: beef stew, hearty recipe, comfort food, one pot meal, slow cooker, fall recipes