This hearty Witch’s Cauldron Beef Stew comes together in about 2 hours and is made all in one pot for a quick and easy weeknight dinner that your family will love! Switch up the veggies or proteins to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! Seriously, it’s one of those recipes that just feels like a hug in a bowl.
Ingredient Breakdown
Beef Stew Meat – 1 lb
Ah, beef stew meat—the star of the show! This cut is typically well-marbled, making it perfect for slow cooking. You’ll want it to break down over time, becoming deliciously tender. You can use chuck roast or brisket instead if that’s what you have on hand. Just cut it into 2-inch chunks for even cooking!
Beef Broth – 2 cups
Beef broth is going to give you the best depth of flavor. I prefer low-sodium broth for this since it allows you to control the salt level better. If you’re in a pinch, homemade veggie broth or chicken broth will work well in this recipe, just note the flavor might shift a bit!
Red Wine – 1 cup
Now, red wine is where the magic happens! It adds a rich, complex flavor to the stew. You can use any dry red wine you like, the key here is to choose something you would drink. And if you don’t have any wine, feel free to substitute with an additional cup of beef broth. It won’t be quite the same, but it’ll still be cozy!
Carrots – 3 (sliced into coins)
Carrots add a nice sweetness and vibrant color. I like to slice them into coins for an even cook, but if you’re feeling fancy, you can cut them into sticks or chunks. Use any leftover veggies you have, zucchini works well too!
Potatoes – 2 (cubed, skins on)
Potatoes are essential for a satisfying stew, adding bulk and creaminess as they cook. I prefer Yukon golds for this recipe because they are buttery and delicious, but russets or reds will work in a pinch. You can also throw in little baby potatoes if you’re short on time.
Onion – 1 (chopped)
Onions are the base of flavor for this stew! They get all sweet and caramelized, and let’s be real, they’re just delicious. You want to chop them so they’re roughly the same size as the other vegetables. Don’t stress too much about it; they’ll break down as they cook.
Garlic – 2 cloves (minced)
Garlic is essential! I use about two cloves, but if you’re like me (and obsessed with garlic), feel free to add more! It brings so much flavor and aroma to the stew. Fresh garlic works best, but garlic powder can be a decent backup too.
Tomato Paste – 2 tbsp
Tomato paste adds a wonderful richness and a subtle acidity. This is a secret ingredient for building flavor! You can use crushed tomatoes or even tomato sauce, but keep in mind the liquid might need adjusting.
Dried Thyme – 1 tsp
Dried thyme complements the beef beautifully and adds an earthy flavor. If you’re feeling adventurous, fresh thyme adds a lovely aroma but use a little more (about 1 tablespoon). You can substitute with Italian seasoning if that’s what you have!
Bay Leaf – 1
This little leaf brings a surprisingly aromatic depth to the stew, don’t skip it! Just remember to remove it before serving, or else it’ll be a surprise for someone (not a fun one).
Salt and Pepper – to taste
A couple pinches of salt and pepper elevate the flavors and make everything sing! I suggest seasoning throughout the cooking process gradually, adjusting to your taste.
Bread Bowls (Optional) – 4 Hollowed-Out
Now, if you really want to take your stew to the next level, serve it in warm, hollowed-out bread bowls! It’s like a presentation win, plus the bread soaks up all that steamy deliciousness. You can also just serve with crusty bread for dipping!
Let’s Get Cooking!
1. Brown the Beef
Heat a large pot or Dutch oven over medium heat. Once hot, add the beef stew meat and brown on all sides for about 6-8 minutes. You want to develop that lovely crust, this is where the flavor is!
2. Sauté Aromatics
Add chopped onion and minced garlic to the pot, stirring occasionally to prevent burning. Cook for about 3 minutes until the onions are translucent and the kitchen smells heavenly.
3. Add Seasoning
Now, stir in the tomato paste, dried thyme, and bay leaf, letting them bloom for about 30 seconds, this helps release those flavors nicely.
4. Deglaze with Wine
Pour in the red wine (oh my goodness, the smell!) and scrape the yummy bits off the bottom of the pot. Let it bubble away for about 2 minutes until it reduces slightly.
5. Add Broth and Veggies
Now it’s time for the main-event ingredients! Add the beef broth, carrots, and potatoes. Bring it to a gentle boil, then reduce the heat to low and let it simmer for 1.5 to 2 hours. You want the beef to be fork-tender and magical!
6. Final Seasoning
Once the beef is tender, season with a couple pinches of salt and pepper. Don’t forget to remove that bay leaf. If you’re feeling fancy, let it simmer an extra 10 minutes after seasoning to let those flavors meld!
7. Serve and Enjoy!
Serve hot in bowls or, if using bread bowls, scoop the stew right inside. Your family will love the aroma and comforting texture, this dish is sure to become a favorite!
Why I Love This Recipe
This is my go-to recipe when I want something comforting and hearty. Nothing feels better on a chilly night than curling up with a delicious bowl of beef stew—seriously, it’s like a warm hug from the inside. I’m a real sucker for recipes that let me use whatever I’ve got on hand, and this stew is just that! I often find myself switching out the veggies based on what’s in the fridge, which makes it perfect for any season.
If you loved this Witch’s Cauldron Beef Stew, be sure to check out my Creamy Mushroom Soup, my Easy Butter Chicken, or my Hearty Air Fryer Vegetables!
Why This Recipe Works
Comfort Food
You’ll fall in love with this Witch’s Cauldron Beef Stew because it’s loaded with tons of flavor and warmth. Seriously, every bite feels like home.
Quick & Easy
It comes together all in one pot! I mean, who wants extra dishes on a busy weeknight? Not this home cook!
Budget-Friendly
This stew uses affordable, everyday ingredients that you can find at any grocery store. It’s a lifesaver for those working on a budget.
Customizable
The best part is you can use whatever ingredients you’ve got! Got extra celery? Toss it in! Mushrooms begging to be used? Perfect! It’s so adaptable.
Make-Ahead Friendly
This stew is perfect for meal prep. It keeps well in the fridge, and the flavors deepen over time, making your busy life a tiny bit easier!
Serving and Storage Tips
Serving Suggestions
Serve your Witch’s Cauldron Beef Stew with warm crusty bread or in hollowed-out bread bowls for dunking. A simple green salad on the side is also a nice touch to balance out the richness of the stew.
Storage
This stew will keep in the refrigerator for about 3-4 days. Just make sure it’s in an airtight container to retain freshness.
Reheating Instructions
To reheat, simply warm it up on the stove over low heat, stirring occasionally. You can also use the microwave if you’re short on time, just be sure to cover it so it doesn’t splatter.
Freezer Friendly
Yes! This stew is freezer friendly. Just let it cool completely before transferring to an airtight container or freezer bag. It can last up to 3 months in the freezer. When you’re ready to eat it, let it thaw in the fridge overnight and reheat!
And there you have it—my Witch’s Cauldron Beef Stew, a recipe that brings warmth and comfort to your table, perfect for sharing with loved ones. Give it a try and let me know how it turns out! Happy cooking!
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Witch’s Cauldron Beef Stew
Ingredients
Method
- Heat a large pot or Dutch oven over medium heat. Brown the beef stew meat on all sides for about 6-8 minutes.
- Add chopped onion and minced garlic, stirring occasionally. Cook for about 3 minutes until onions are translucent.
- Stir in the tomato paste, dried thyme, and bay leaf, cooking for about 30 seconds to bloom flavors.
- Pour in the red wine and scrape the bottom of the pot to deglaze. Let it bubble for about 2 minutes.
- Add beef broth, carrots, and potatoes to the pot. Bring to a gentle boil, then reduce heat to low and simmer for 1.5 to 2 hours.
- Once the beef is fork-tender, season with salt and pepper and remove the bay leaf.
- Serve hot in bowls or in hollowed-out bread bowls.