This hearty Witch’s Cauldron Beef Stew comes together in about 2 hours, and it’s made all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the vegetables or use whatever you have on hand to make it your own, or let it serve as a creative way to clean out the fridge. Trust me, you’re gonna want to dive into this delicious bowl of comforting goodness!
Ingredients Breakdown
Beef Stew Meat
First up, we have 2 pounds of beef stew meat cut into cubes. Now, soup meat is super essential here. It’s tender when cooked low and slow, breaking down and infusing the stew with tons of flavor. You can easily substitute with chuck roast or even leaner cuts if that’s what you’ve got on hand just remember, the tougher the cut, the longer it might need to cook.
Beef Broth
Next, let’s talk about 4 cups of beef broth. This is your stew’s base, giving it that rich heartiness. If you’re feeling fancy, homemade broth is fantastic, and you can use store-bought stock if that’s easier. Just look for low-sodium options, so you can control the saltiness! And honestly? I’ve even used chicken broth in a pinch it’s flavorful too!
Carrots
I always love adding a good 2 cups of carrots, sliced. They add sweetness and some nice color to the stew! Fresh or frozen work well in this recipe. If you don’t have carrots, parsnips can be a great substitute for their rooty sweetness, and you might get an unexpected pleasant surprise in flavor from that switch.
Potatoes
Then, let’s throw in 2 cups of diced potatoes. I usually go for russet or Yukon gold because they hold up well in the pot and absorb all those savory flavors. You can also swap them with sweet potatoes if you want to add a hint of sweetness and color to the dish. Just adjust your cooking time slightly since sweet potatoes cook a bit faster.
Onion
1 onion, chopped is next on the list. Onions add a foundational sweetness and depth to your stew. If you’re not a fan or don’t have one on hand, leeks or shallots can also be great alternatives. Just keep an eye on the cooking time since they can caramelize faster than regular onions.
Garlic
Let’s not forget 3 cloves of garlic, minced. Garlic is the unsung hero of flavor in so many dishes, and it adds a warmth that’s hard to beat. You could swap in garlic powder too about 1 teaspoon should do if you’re really in a hurry, though I truly believe fresh garlic makes everything better.
Tomato Paste
For some added depth and umami, I like to add 2 tablespoons of tomato paste. This is going to give your stew that gorgeous color and a rich base. If you’re out of tomato paste, you could use tomato sauce or crushed tomatoes, but adjust the liquid content a bit since those are more watery.
Worcestershire Sauce
1 tablespoon of Worcestershire sauce gives the stew that unique, savory flavor kick. If you don’t have any, soy sauce can work in a pinch; just remember, it’s saltier, so you may want to reduce the salt accordingly.
Olive Oil
We need 1 tablespoon of olive oil for sautéing, giving everything a nice sear and making sure that first layer of flavor melds together. Feel free to use any cooking oil canola, vegetable, or even butter if that’s your jam.
Thyme
Then there’s 1 teaspoon of dried thyme. It pairs beautifully with beef. If you have fresh thyme, even better! Just use a few sprigs instead; it always adds a little extra something special.
Salt and Pepper
Oh, and you’ll need 1 teaspoon of salt and 1/2 teaspoon of pepper to season the stew. Honestly, this is to your taste, and you can adjust it down the line as everything simmer together.
Bay Leaf
Add 1 bay leaf for that classic stew flavor. This is one of those ingredients that adds flavor without being overpowering. Just remember to take it out at the end, no one wants to accidentally bite into a bay leaf!
Fresh Parsley
Finally, we’ll garnish with 2 tablespoons of fresh parsley, chopped to add a pop of freshness when serving. If you don’t have fresh, dried parsley can substitute. Honestly, even cheese on top or a dollop of sour cream works great as a sideshow performer!
How to Make This Witch’s Cauldron Beef Stew
Okay, let’s get to the good stuff how to whip up this Witch’s Cauldron Beef Stew!
In a large pot, heat 1 tablespoon of olive oil over medium heat. Once hot, add the beef cubes and brown them on all sides, which should take about 5-7 minutes. And wow, the smell is already divine!
Once browned, remove the beef from the pot and set it aside. You might want to keep those drippings in there; they are pure flavor magic!
In the same pot, add the chopped onion and ** minced garlic**. Sauté until the onion is translucent, about 3-5 minutes. Stir occasionally and don’t let that garlic burn!
Next, toss in the sliced carrots and diced potatoes, cooking for about 5 minutes. This just starts to soften them up and get everything mingling.
Stir in the tomato paste and mix well, letting it caramelize a little, this is going to deepen the flavor. Now, return the beef to the pot, and let’s get this stew going!
Add the beef broth, Worcestershire sauce, thyme, salt, pepper, and bay leaf. Stir everything together and bring it to a boil.
Important step: Once boiling, reduce the heat and let it simmer for about 1.5 to 2 hours, or until the beef is tender and falling apart. Feel free to check it periodically, you can even scrape the yummy bits off the bottom if they start to stick!
Finally, take out that pesky bay leaf, adjust the seasoning if needed, and garnish with fresh parsley before serving. Just look at that! Your witch’s cauldron is brewing!
My Go-To Comfort Food Recipe
This beef stew is truly my go-to recipe when the weather gets chilly, and I’m craving something cozy. It’s the definition of comfort food! Plus, there’s just something so satisfying about crafting a meal that warms you from the inside out, right? I’m a real sucker for recipes that can use whatever you’ve got on hand. This one has saved me more than once when I’m staring down an almost-empty fridge. The best part is that it’s so forgiving you can play around with ingredients and still end up with something mouthwatering.
If you loved this Witch’s Cauldron Beef Stew, be sure to check out my Greek Chicken Tenders, my Zucchini Rollatini, or my Easy Chicken with Buttered Noodles for more comforting meal ideas you’ll absolutely adore!
Why This Recipe Works
Quick & Easy
This delicious stew comes together in under 2 hours, including prep time and simmering. Perfect for busy weeknights when you need to get a healthy meal on the table!
One Pot
It all comes together in one pot! Minimal cleanup required, that’s a huge win in my book. One pot means less scrubbing later… and who doesn’t want that?
Comfort Food
Honestly, there’s something magical about a simmering pot of stew. It’s loaded with tons of flavor, and the tender beef melts in your mouth. It’s the ultimate comfort food that everyone in your family will love!
Customizable
The best part? You can use whatever ingredients you’ve got lying around and switch things up based on your preferences! Use sweet potatoes, different herbs, or throw in mushrooms if you want. It’s hard to go wrong here!
Meal Prep Friendly
This stew is make-ahead friendly, too! It stores beautifully in the fridge for leftovers or can be frozen for a quick weeknight meal. Just grab it from the freezer, warm it up, and dinner is served!
Serving & Storage
How to Serve This Witch’s Cauldron Beef Stew
When it comes to serving, I love pairing it with some crusty bread for dipping or maybe even some warm cornbread if I’m feeling fancy. You could also sprinkle some cheese or a dollop of sour cream on top for an extra rich bite.
Storage
This stew will keep well in the refrigerator for about 3-4 days. Just let it cool down, transfer it to an airtight container, and you’re good to go!
Reheating Instructions
When you’re ready to dive back into your stew, you can reheat it on the stove over medium heat, stirring occasionally until heated through. If you’ve frozen some, let it thaw in the fridge overnight before reheating.
Freezer Friendly
Yes! This beef stew can be frozen for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container. Don’t forget to label it with the date, so you know what’s bubbling beneath that frost!
There you have it, your complete guide to my Witch’s Cauldron Beef Stew. Get ready to cozy up with this warm, comforting dish that’s delightful for any night of the week. Trust me, once you make this, you’ll find yourself going back for seconds and thirds!
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Witch’s Cauldron Beef Stew
Ingredients
Method
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the beef cubes and brown them on all sides, about 5-7 minutes.
- Remove the beef from the pot and set it aside, keeping the drippings in the pot.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent, about 3-5 minutes.
- Toss in the sliced carrots and diced potatoes, cooking for about 5 minutes.
- Stir in the tomato paste, letting it caramelize slightly.
- Return the beef to the pot and add the beef broth, Worcestershire sauce, dried thyme, salt, pepper, and bay leaf.
- Bring to a boil, then reduce the heat and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
- Remove the bay leaf, adjust seasoning if needed, and garnish with fresh parsley before serving.