Witch’s Cauldron Beef Stew
Our Witch’s Cauldron Beef Stew is a hearty autumn classic, brimming with tender beef, earthy root vegetables, and a rich, red wine-infused broth. A cozy, comforting one-pot meal perfect for fall dinners or Halloween feasts.
Equipment
- Dutch Oven
- Wooden Spoon
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 2 lb beef chuck roast cut into cubes
- 2 onions diced
- 4 cloves garlic minced
- 2 carrots peeled and sliced
- 2 parsnips peeled and sliced
- 2 cups potatoes chopped into chunks
- 2 celery stalks sliced
- 2 tbsp tomato paste
- 1 cup dry red wine such as Cabernet or Merlot
- 4 cups beef stock
- 1 cup mushrooms sliced
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp oil for searing
- salt and pepper to taste
Instructions
- Cut beef into large cubes, pat dry, and season with salt and pepper. In a Dutch oven, heat oil and sear the beef on all sides until browned. Remove and set aside.
- Add onions, garlic, celery, and carrots to the pot. Sauté until softened, about 5–7 minutes. Stir in tomato paste and cook for 2 more minutes.
- Deglaze the pot with red wine, scraping the bottom. Let it simmer for 2–3 minutes to reduce slightly.
- Return beef to the pot. Add beef stock, rosemary, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered for 1.5 hours.
- Add potatoes, parsnips, and mushrooms. Simmer for another 1–1.5 hours until vegetables are tender and broth thickens.
- Remove bay leaves and herb stems. Adjust seasoning with salt and pepper. Garnish with chopped parsley if desired. Serve hot.
Notes
For extra magic, serve in cauldrons or bread bowls. This stew tastes even better the next day. Optional twist: Add butternut squash or turnips for a more seasonal flavor.