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Witch’s Cauldron Beef Stew Recipe

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★★★★★

4.9 from 99 reviews

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/witchs-cauldron-beef-stew-recipe/