Witch's Cauldron Beef Stew Ultimate
This Witch's Cauldron Beef Stew transforms classic comfort food into a bewitching culinary experience, perfect for Halloween or any cozy night. Filled with tender chunks of beef, hearty vegetables, and a rich, savory broth, it's a flavor spell everyone will love.
Equipment
- Dutch oven or large pot
- Cutting board
- Knife
- Measuring cups and spoons
- Paper towels
- Stirring spoon
- Ladle
Ingredients
- 2 lbs Beef chuck, cut into 1-inch cubes
- 2 tbsp Olive oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 tsp Dried thyme
- 1 tsp Dried rosemary
- ½ tsp Smoked paprika
- ¼ tsp Cayenne pepper optional
- Salt to taste
- Black pepper to taste
- 4 Carrots, peeled and chopped
- 4 Celery stalks, chopped
- 1 lb Potatoes, peeled and cubed
- 8 oz Mushrooms, quartered
- 1 cup Frozen peas
- 6 cups Beef broth
- 1 cup Dry red wine optional
- 2 tbsp Tomato paste
- 1 tbsp Worcestershire sauce
- 1 Bay leaf
- Black food coloring optional
- Pretzel sticks optional
Instructions
- Pat the beef chuck cubes dry with paper towels.
- Season generously with salt, black pepper, smoked paprika, and cayenne pepper (if using).
- Heat olive oil in a large Dutch oven or pot over medium-high heat.
- Working in batches, sear the beef on all sides until nicely browned. Remove the beef from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes, scraping up any browned bits from the bottom.
- Add the minced garlic, dried thyme, and dried rosemary and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 1 minute.
- Pour in the dry red wine (if using) and bring to a simmer, scraping up any remaining browned bits from the bottom of the pot. Let it simmer for a couple of minutes to allow the alcohol to evaporate.
- Add the beef broth, Worcestershire sauce, and bay leaf.
- Return the seared beef to the pot.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for at least 2 hours, or until the beef is very tender.
- Add the carrots, celery, and potatoes to the pot. Cover and continue to simmer for another 30-45 minutes, or until the vegetables are tender.
- Add the quartered mushrooms and simmer for another 15 minutes.
- Stir in the frozen peas and cook for a few more minutes until heated through.
- Season with salt and pepper to taste.
- (Optional) If you want a truly black Witch's Cauldron Beef Stew, stir in a few drops of black food coloring.
- Remove the bay leaf before serving.
- Serve hot, garnished with pretzel sticks "bones" if desired.
Notes
For a thicker stew, remove 1 cup of liquid and whisk with 1 tablespoon of cornstarch. Add back to the pot and simmer. Alternatively, mash some potatoes. For a thinner stew, add more beef broth. Stew can be made ahead and stored in the refrigerator for up to 3 days. Add a pinch of red pepper flakes for extra heat. Substitute root vegetables like parsnips or turnips for potatoes. Get creative with garnishes.