Wickedly Good Beef Stew
This hearty beef stew, also known as Witch’s Cauldron Beef Stew, features tender beef, vibrant vegetables, and a rich, savory broth perfect for chilly nights or Halloween feasts. Slow-simmered to perfection, it's a comforting and flavorful meal that's even better the next day.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Paper towels
- Slotted spoon
- Wooden spoon or spatula
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 slices thick-cut bacon, diced
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 cups carrots, peeled and chopped
- 1 cup celery, chopped
- 8 ounces cremini mushrooms, sliced
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 6 cups beef broth
- 1 cup dry red wine Cabernet Sauvignon or Merlot
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley for garnish optional
- Sour cream for garnish optional
- Mashed potatoes for serving optional
Instructions
- Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the beef in batches, being careful not to overcrowd the pot. Sear on all sides until browned. Remove the beef from the pot and set aside.
- Add the diced bacon to the pot and cook over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the chopped onion, carrots, and celery to the pot and cook in the bacon fat until softened, about 5-7 minutes. Stir occasionally to prevent burning.
- Add the minced garlic and sliced mushrooms and cook for another 3-5 minutes, until the mushrooms are softened and have released their moisture.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for a minute or two to reduce slightly.
- Stir in the tomato paste, beef broth, Worcestershire sauce, thyme sprigs, and bay leaf. Return the seared beef and cooked bacon to the pot.
- Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 2-3 hours, or until the beef is fork-tender. Check it occasionally and add more beef broth if needed to keep the beef submerged.
- Add the cubed potatoes to the stew and continue to simmer for another 30-45 minutes, or until the potatoes are tender.
- Remove the thyme sprigs and bay leaf. Taste the stew and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh parsley, a dollop of sour cream, or a spoonful of mashed potatoes.
Notes
For a richer flavor, use bone-in beef chuck. Browning the beef in batches prevents overcrowding and ensures a better sear. Make the stew a day ahead for even better flavor, allowing the ingredients to meld together overnight. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave.