Witch’s Cauldron Beef Stew Recipe

Introduction

Warm up your evening with this hearty Witch’s Cauldron Beef Stew. Packed with tender beef, fresh vegetables, and a rich broth, it’s perfect for cozy nights and spooky gatherings.

Ingredients

• 1 lb (450 g) beef stew meat
• 2 cups (475 ml) beef broth
• 1 cup (240 ml) red wine
• 3 carrots, sliced
• 2 potatoes, cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp (30 g) tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Hollowed-out bread bowls (optional)

Instructions

1. Step 1: In a large pot over medium heat, brown the beef on all sides.
2. Step 2: Add onion and garlic; cook until softened and fragrant, about 3–5 minutes.
3. Step 3: Stir in tomato paste, dried thyme, and bay leaf.
4. Step 4: Deglaze the pot with red wine, scraping up any browned bits from the bottom.
5. Step 5: Add beef broth, carrots, and potatoes; stir to combine.
6. Step 6: Bring to a boil, reduce heat to low, and simmer uncovered for 90–120 minutes until the beef is tender.
7. Step 7: Season with salt and pepper to taste.
8. Step 8: Serve hot, optionally in hollowed-out bread bowls for a festive touch.

Tips & Variations

• For extra depth of flavor, marinate the beef in red wine and herbs for a few hours before cooking.
• Swap red wine for extra beef broth if you prefer a milder taste or are avoiding alcohol.
• Add a splash of Worcestershire sauce or a pinch of smoked paprika to enhance the stew’s smoky complexity.
• Use leftover day-old bread to make sturdy bread bowls that hold the stew without getting soggy quickly.
• For a thicker stew, mash some of the cooked potatoes into the broth before serving.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker for this stew?

Yes, you can brown the beef and sauté the vegetables on the stove, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until the beef is tender.

What can I serve with Witch’s Cauldron Beef Stew?

This stew pairs wonderfully with crusty bread, a green salad, or steamed vegetables. Serving it in hollowed-out bread bowls adds a fun and festive touch, especially for Halloween-themed meals.

Witch’s Cauldron Beef Stew Recipe

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★★★★★

4.6 from 144 reviews

Witch’s Cauldron Beef Stew is a hearty and flavorful dish featuring tender beef simmered with carrots, potatoes, and aromatic herbs in a rich red wine and beef broth. Perfect for cozy dinners, this stew brings a spooky touch when served in hollowed-out bread bowls, making it an ideal meal for fall or Halloween gatherings.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 1 hour 30 minutes to 2 hours
• Total Time: 1 hour 50 minutes to 2 hours 20 minutes
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Broth

• 1 lb (450 g) beef stew meat
• 2 cups (475 ml) beef broth
• 1 cup (240 ml) red wine

Vegetables and Aromatics

• 3 carrots, sliced
• 2 potatoes, cubed
• 1 onion, chopped
• 2 cloves garlic, minced

Seasonings

• 2 tbsp (30 g) tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste

Optional

• Hollowed-out bread bowls for serving

Instructions

1. Brown the beef: In a large pot over medium heat, brown the beef stew meat on all sides until nicely seared, about 5-7 minutes. This step locks in flavor and creates a rich base for the stew.
2. Sauté aromatics: Add the chopped onion and minced garlic to the pot with the beef. Cook for 3–5 minutes until softened and fragrant, stirring occasionally to prevent burning.
3. Add seasonings: Stir in the tomato paste, dried thyme, and bay leaf, coating the meat and vegetables evenly to build depth of flavor.
4. Deglaze with wine: Pour in the red wine and scrape the bottom of the pot with a wooden spoon to release any browned bits, which adds richness to the stew.
5. Add broth and vegetables: Pour in the beef broth, then add the sliced carrots and cubed potatoes. Stir well to combine all ingredients.
6. Simmer the stew: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 90–120 minutes. Cook until the beef is tender and the vegetables are soft, stirring occasionally.
7. Season to taste: Add salt and pepper as needed to enhance the flavors before serving.
8. Serve: For a fun and spooky presentation, ladle the stew into hollowed-out bread bowls and serve warm.

Notes

• For a thicker stew, simmer uncovered to reduce the liquid or mash some potatoes into the broth.
• Red wine can be substituted with additional beef broth if preferred.
• Use a heavy-bottomed pot or Dutch oven for even cooking and better flavor development.
• Beef stew meat can be cut from chuck or brisket for the best tenderness.
• Leftovers taste even better the next day after flavors have melded.

Keywords: beef stew, halloween recipe, hearty stew, comfort food, red wine stew, potatoes, carrots, bread bowl